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Tempeh Reuben Sandwich 2 tablespoons soybean oil 3 tablespoons balsamic vinegar 3 tablespoons Tamari 1 tablespoon vegan Worcestershire sauce 2 tablespoons raw apple cider vinegar 2 teaspoons liquid smoke 2 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon dried mustard 1 teaspoon dried coriander 1 teaspoon smoked paprika 1-8 ounce package Tempeh, cut into 8 strips 1 tablespoon soybean oil 4 tablespoons vegan butter, divided 4 slices rye bread 1 cup sauerkraut, divided ½ cup onion rings, sautéed, divided ½ cup red pepper, sliced, sautéed, divided Place the first 11 ingredients in a small glass bowl, mix to blend. Add tempeh, marinate for at least 1 hour. Heat skillet or griddle add 1 tablespoon oil. Add tempeh, cook tempeh for about 3 minutes each side until browned, remove from heat. Spread 1 tablespoon vegan butter on 2 slices of rye bread, place on hot griddle, slather with Russian Dressing (recipe below). Top with equal amounts of tempeh, 1/2 cup sauerkraut, 1/2 cup sautéed onions and red peppers. Top with second slices of rye that is also spread with Russian Dressing, place dressing side down on the slices of bread. Cook until the bottom slices are browned, about 2 minutes. Spread the top slices of bread with remaining vegan butter. Carefully flip the sandwich over to brown the other side. Serve while hot. Yield: 2 sandwiches. Russian Dressing 1/3 cup vegan mayonnaise 2 tablespoons. ketchup 1 tablespoon prepared horseradish 1 tablespoon sweet relish 1 teaspoon vegan Worcestershire sauce 1/8 teaspoon hot sauce or Sriracha 1 pinch black pepper 1 pinch smoked paprika In a medium mixing bowl, add all ingredients. Stir to blend. Kerri Rush, Fresh Café and Market. 12493 University Ave. Clive. IA 515-221-2700 & 515.440.4700 freshcafeandmarket.com

8 oz tempeh cut into 1/2” cubes (this is approximately 120 pieces) 3 T. extra virgin olive oil 1 onion, sliced thinly 2 garlic cloves, minced 1 1/2 T. chile powder 1/2 t. chipotle powder (more if increased heat is desired) 1 1/2 c. water or stock 2 T. cider vinegar 1/2 t. cumin 1 t. salt (this amount may be more or less depending on the amount of salt in the chile powder) 3 T. tomato sauce 2 t. sugar 1 can (15 oz) black soybeans, drained Bring to a boil 1 qt. of water. Add tempeh and simmer for 15 minutes. Drain in a colander and rinse briefly with water. Pat dry. In a large sauté pan, lightly brown the tempeh in 1 1/2 T. olive oil over high heat. Remove from pan and reserve. Do not allow the tempeh to become too brown. In the same sauté pan over moderate heat, sauté the onions in the remaining olive oil until they are translucent and lightly brown. Add garlic and cook for 2 more minutes. Add chile and chipotle powders. Cook for just a few moments, or until you can smell the chile. Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter. Add remaining ingredients and the tempeh. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Taste for seasoning and serve wrapped in a burrito along with traditional accompaniments such as: Cilantro Cheese Avocado slices or guacamole Diced tomato Yield: Enough filling for 6-8 burritos

TOFU STUFFED PITA Chef Christopher Koetke CEC CCE 1 lb. extra firm tofu, sliced into ¼” slices and patted dry 2 T. extra virgin olive oil 1 T. lemon juice 2 cloves minced garlic 1 T. minced onion 1 T. dry oregano 2 t. ground black pepper 1 t. salt Mix all ingredients except for the tofu. Lay tofu slices on a sheet tray. Brush one side of the tofu with the olive oil mixture Turn the slices over and apply the remaining olive oil mixture to the slices. Let marinade in the refrigerator for 2-8 hours. Bake tofu slices in a 425° oven for 25 minutes. (Turn the slices over half way though the cooking process.) The finished slices should be lightly browned and very aromatic. They can also be easily reheated. Serve inside a warm pita pocket with sliced onion, sliced tomato, minced parsley, and soy-based or traditional yogurt tzatziki sauce. Soy-based Tzatziki Sauce 12 oz. pureed soft silken tofu 2 ½ t. lemon juice (depends on soy product) 1 c. grated cucumber, pressed between hands to remove excess moisture 1-2 cloves minced garlic (2 will be quite garlicky) 3/8 t. salt 1/8 t. white pepper 2 T. extra virgin olive oil Combine all ingredients. Let marinate in cooler for at least 2 hours.

Yield: 1 pita half ½ whole wheat pita pocket 1 Tbsp SoyNut Butter 1 Tbsp apple butter 6 apple slices 1. Spread SoyNut butter and apple butter on pita half. Arrange apple inside pita. CALORIES 231; FAT 6.5g; PROTEIN 7g; CARBOHYDRATE 38g; CHOLESTEROL 0mg

Edamame-Corn Relish 1 -16 ounce bag frozen sweet corn 1 -16 ounce bag frozen shelled edamame ¼ each red onion, diced 2 each Roma tomatoes, diced 1 medium cucumber, peeled and diced 2 teaspoons garlic, minced ½ cup red wine vinegar ½ cup soybean oil 1 tablespoon salt 2 teaspoons black pepper Red Wine Vinaigrette 3 cloves garlic, minced 1 teaspoon dried oregano 1 each shallot 1 teaspoon dried basil ½ cup red wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1 1/3 cup soybean oil Lettuce Mix 4 cups chopped romaine 4 cups chopped iceberg Preheat oven to 400˚F. On a baking sheet add sweet corn and edamame, place on oven for 10-12 minutes or until corn starts to brown. Remove from oven, cool. In a large mixing bowl add edamame, corn, red onion, tomatoes, cucumber and garlic, mix well. In a small mixing bowl add red wine vinegar, oil, salt and pepper, mix together. Add to corn mixture, toss to mix. Set aside. For the vinaigrette, in a small mixing bowl add garlic, oregano, shallot, basil, red wine vinegar, salt and pepper. With a hand-held mixer-immersion blender, puree all ingredients. Slowly drizzle in oil while mixing to emulsify dressing. To serve: In a large bowl add lettuces, toss to mix. Add dressing, toss to mix. Evenly divide on plates. Top with edamame-corn relish evenly divided between plates. Serve immediately. Yield: 6-8 servings

Great Caterers of Iowa Chef Joni Edamame Bean Salad 1 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions 1 small onion, diced 1 cup celery, chopped ½ cup oil ¾ cup vinegar 1/2 cup sugar In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigerate until ready to serve. Yield: 10 servings .

1- 12 ounce package frozen corn, prepared according to package directions 1 cup diced celery ½ cup diced red onion ½ cup sliced black olives 1 cup broccoli florettes 1 cup cauliflowerettes 1 can black soybeans, rinsed and drained –need size of can 1 carton grape tomatoes cut in ½ - need amount 1-16 ounce package shelled edamame, prepared according to package directions 1 package of zesty Italian dressing mix, prepared according to directions on package In a large mixing bowl, add all the vegetables, toss together. Add dressing, toss lightly. Cover, place in refrigerator, marinate overnight. Yield: 6-8 servings

8 ounces soft tofu 1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun-dried tomatoes 1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Makes 2 cups dip.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.co Photos Available Upon Request Ankeny, Iowa, May 10, 2023—Soyfoods suit active summer lifestyles. Soy offers high-quality plant protein that can create everything from packable snacks to chilled soups and no-bake desserts. Convenient ingredients like shelf-stable silken tofu can be blended with Ranch salad dressing mix for a quick vegetable dip. Start with a package of salad dressing mix; add a cup of soymilk, a half cup each of silken tofu and plain Greek yogurt, and a splash of white vinegar. One cup of soymilk provides 7 to 8 grams of protein, while one cup of silken tofu offers approximately 8 grams of protein. One quarter-cup serving of soynuts adds about 15 grams of protein. The Soyfoods Council shares the following recipes to streamline your busy summer. Tempting Trail Mix is simple to make and hard to resist. In a bowl, combine ¼ cup each of soynuts, textured soy protein (also known as TSP/TVP), whole almonds, pecans and walnuts. Add 2/3 cup dried cherries and ½ cup chocolate chips to the mix and stir in 1½ Tablespoons of honey. Chilled soups like Silky Gazpacho are quickly made in a blender or food processor. This spin on traditional gazpacho incorporates soft silken tofu that adds protein to the flavors of garden-fresh vegetabels. The soup combines chopped tomatoes (skins removed), chopped English cucumber, seeded red bell pepper, fresh garlic, balsamic glaze, fresh basil leaves and water. Season with salt and pepper to taste. Dips help you feed a crowd at picnics and backyard barbecues. Tofu Sun-Dried Tomato Vegetable Dip complements a variety of fresh vegetables. The base for the dip is silken tofu with cream cheese. It’s flavored with ranch seasoning dressing mix, sun-dried tomatoes, garlic powder, dried minced onion. No-Bake Chocolate Cookies offer a triple whammy of soyfoods: vanilla soymilk, soynut butter and coarsely chopped soynuts. The cookie ingredients include sugar, cocoa powder, rolled oats, a teaspoon of vanilla and one Tablespoon of butter. Bring sugar, cocoa powder, soymilk and butter to a boil; stir in remaining ingredients and remove from heat. Drop the warm mixture by spoonfuls onto waxed paper and chill until firm. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for complete recipes. Click on the Digital Cookbooks tab. Silky Gazpacho appears in the cookbook Really Fast, Really Easy, Really Good. The trail mix, dill dip and no-bake cookies can be found in Easy Snackable Soy. The website also offers updates on the latest research about soy and your health, as well as more summery ideas featuring soyfoods. # 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.

Have we got the spring recipe for you! This chocolate raspberry pie is so simple to make—and made with a secret ingredient for a creamy, luscious no-bake chocolate filling. We are big fans of our vegan chocolate pudding recipe, and we’ve taken that recipe to make a pie filling. With an oat and almond crust, it’s a dessert option that’s surprisingly rich in protein and fiber. A must-make! Are you ready for the secret ingredient? It’s silken tofu! That’s right. Silken tofu, blended with chocolate and a little almond butter, creates a silky, creamy filling that’s perfect in this pie. If you like chocolate mousse or silken chocolate pie, you will love this one! April is National Soyfoods Month, and it’s no secret that we’re big fans of soy. We’ve written blog posts about this food's health benefits, especially for kids. Soy is a nutritious source of protein, healthy fats, fiber, calcium (especially in calcium-set tofu), and choline. In fact, of all plant foods, soy is the richest source of choline which is one of the reasons we advocate it for plant-based diets. Not only are soy foods healthy, they’re also incredibly convenient, palatable, and easy to prepare for kiddos. Firm, extra firm, and super firm tofu is ready-to-eat and can be simply chopped, tossed with sauce or spices, and warmed up or even eaten raw. Tofu readily takes on whatever flavor you want to add, or no flavor if that’s what your kids prefer! In this vegan chocolate raspberry pie, silken tofu is pureed with melted chocolate and almond butter to create a smooth, pudding-like texture you won’t believe is made with tofu! Ingredients for Vegan Chocolate Raspberry Pie To make the oat crust, you’ll need rolled oats and almonds. Once pulsed into a fine meal, this DIY flour creates a nutty, tender crumb that forms the base of our pie. You’ll also need a little sugar and coconut oil to hold the oats and almonds together. The coconut oil is needed as a solid fat to help bind, but you can also use vegan butter. For the pie filling, you’ll need: 4 ounces roughly chopped chocolate or chocolate chips 12 ounces silken tofu 2 tablespoons almond butter 2 tablespoons maple syrup (optional, for a sweeter pie) Raspberries, for topping! How to make this pie To start, make the crust. Place the almonds and oats in the base of a food processor and blend on high until a fine meal is achieved. Add in the melted coconut oil, and pulse on low until a dough is formed, stopping to scrape down the sides as needed. The mixture should be able to be easily pinched before your fingers and not crumble. Pour the crust into a lightly greased 8-inch pie pan and press down. For ease, we recommend placing a piece of parchment paper on top of the crust and pressing down firmly using your hands or a flat object, like a drinking glass or can, until evenly distributed. Bake for 20 minutes until golden brown. Remove and let cool. Once the pie is cool, place the melted chocolate, silken tofu, and almond butter together in a blender and puree until very creamy, stopping to scrape down the sides as needed. For a sweeter pie, blend in the maple syrup. Pour the batter into the cooled pie, then place it in the fridge to firm up for at least 1 hour. Before serving, remove and place fresh raspberries on top. Don't forget to garnish with delicious raspberries! Time to enjoy a slice! Tips for Success For best results, you’ll want to use silken tofu. You can find silken tofu in the refrigerated section next to other types of tofu or in aseptic packaging in the aisles. If you are new to silken tofu, it is made in a similar process to firm tofu, except that it’s coagulated without curdling the milk and left unpressed. This allows it to be easily mixed into dishes, like this chocolate pudding pie. We hope you love this chocolate pie as much as we do! If you make it, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make our recipes makes our day. Ingredients: • 1 cup rolled oat • 1 cup raw almonds • 1/4 tsp salt • 2 tablespoons sugar 5-6 tablespoons melted coconut oil 4 ounces roughly chopped chocolate or chocolate chips 12 ounces silken tofu 2 tablespoons almond butter 2 tablespoons maple syrup (optional, for a sweeter pie) Raspberries, for topping! Preheat the oven to 350 degrees F. Lightly spray an 8 inch pie pan and set aside. Add the oats, almonds, salt and sugar to the base of a food processor and mix until a fine meal is reached. Add in the melted coconut oil, 2 tablespoons at a time, then pulse a few times to combine. Continue to add the coconut oil into the mixture until a loose dough is formed. If the mixture is too dry, add in more coconut oil. You should be able to easily squeeze the mixture between two fingers and it sticks together. Transfer the dough to your prepared pie pan and press down evenly to distribute. For ease, place a piece of parchment paper on top and use can or drinking glass to help press the dough down. It should not be crumbly. Place in the oven and bake for 20 minutes, or until edges are golden brown. Remove and let cool. While the pie crust is cooling, place the chocolate chips into a microwave safe bowl and microwave for 30-seconds. Remove and stir well, then place back in the microwave for 30 more seconds, then remove and stir well. Continue as needed until chocolate is fully melted, taking care not to heat more than 30 seconds at a time. Transfer to the base of a blender along with the silken tofu, almond butter and maple syrup, if using. Puree until creamy, scraping down the sides of the blender as needed. Pour into the cooled pie crust and place in the fridge until set, at least 1 hour. Garnish with fresh raspberries before serving.

Recipe by Sammy Mila Makes 8 servings 18 Oreos, crushed 3 Tbsp butter, melted One 12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 Tbsp desired milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, combine tofu, peanut butter, melted chocolate, and milk in a blender. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust and chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips, and non-dairy milk *To make this vegan AND gluten-free: make all changes as listed above

By Chef Lynn Pritchard Yield: 4 to 6 servings Coffee 1 Cup Caffè Amaro 2 Tbspn Biscuits or Dried Bread 8 to 20, depending on size Soft Silken Tofu 12.5oz, drained and pressed Coconut Yogurt 9oz Vanilla Paste 2 tspn Sugar ½ cup Agar Agar Powder 2 Tbspn Cocoa powder to garnish Fruit to garnish Prepare the coffee and combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired. In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process and divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit.