Linda Funk
Executive Director
The Soyfoods Council
515.491.8636
Photos Included
Ankeny, Iowa, October 22, 2024—The Soyfoods Council shares seasonal recipes that simplify
home entertaining for holiday small gatherings or larger parties. Versatile soyfoods are convenient,
versatile, high-quality plant protein ingredients that streamline your time in the kitchen. Keep soyfoods
such as tofu, soymilk, miso and frozen edamame (fresh green soybeans) on hand during the holidays.
They are cholesterol-free and offer shortcuts for making everything from sauces and dressings to salads
and desserts.
Apricot Miso Sauce is a one-minute wonder that elevates the simplest no-fuss proteins such as
roasted turkey tenderloin, chicken or pork roast. Make the sauce by combining a jar of apricot preserves
with 2 Tablespoons of red miso in a microwavable bowl. Microwave for 30 seconds to make a memorable sauce for drizzling over roasts.
Chafing Dish Meatballs are an updated blast-from-the past for holiday buffets. Make the
meatballs by combining equal amounts of soy crumbles and ground beef with breadcrumbs, egg, minced onion and unsweetened soymilk. Soy crumbles lower the cholesterol of the traditional version of these meatballs.
The sauce is made with a 12-ounce bottle of chili sauce and a 10-ounce jar of grape jelly. Nobody goes hungry when Roasted Cauliflower, Butter Bean and Edamame Salad is part of
your party menu. This standout salad is an abundant blend of roasted cauliflower, canned butter beans, frozen shelled edamame, pitted green olives, celery, fresh greens and sliced almonds. If desired, top the salad with grilled salmon or shrimp, beef, chicken, slices of hard-boiled eggs, or feta cheese crumbles.
Sweet Potatoes with Miso Butter are the epitome of side dish savvy. They’re high on the
presentation scale but require minimal effort to create. Pierce whole sweet potatoes and microwave them.
In a bowl, combine 2 teaspoons of red or white miso and 2 to 3 Tablespoons of butter for each cooked
sweet potato. Microwave the miso butter for 20 to 30 seconds; stir to mix. Microwave for another 10 to
15 seconds before drizzling over cut sweet potatoes.
Chocolate Soynut Butter Pie and Citrus Tofu Tarts are conversation-starting sweets. They
exhibit the holiday spirit, while blazing a new trail of low-effort desserts. Make the Citrus Tofu Tarts
with refrigerated, prepared pie crust. The filling is a combination of marshmallow fluff, silken tofu, fresh lemon or orange juice, powdered sugar, and egg whites.
For no-bake Chocolate Soynut Butter Pie, start with a pre-made graham cracker pie crust. For
filling, blend a package of firm silken tofu, ½ cup of soynut butter and ½ cup soymilk together. In a
microwavable bowl, melt 12 ounces of semisweet chocolate chips, ¼ cup dark chocolate chips and ½
Tablespoon of butter. Blend melted chocolate into the tofu soynut butter mixture. Pour filling into the pie crust and chill for 12 to 24 hours.
Find the complete recipes in the free new digital cookbook Just Add Soy, available on The
Soyfoods Council website at www.thesoyfoodscouncil.com. The website also offers soy cooking tips,
more free digital cookbooks to download, updates on soyfoods and your health, and a wide range of easy recipes to simplify your life.
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About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been
practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are
committed to sustainable farming practices and partner with the USDA to implement conservation
programs. Soyfoods may play a significant role as a source of protein that minimally contributes to
greenhouse gas (GHG) emissions in comparison to other protein sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by
Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and
inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.
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