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By Chef Tai Johnson Ingredients: Crust 1½ cups of graham cracker crumbs. ¼ cup of melted butter 1/4 tsp cinnamon Cheesecake 1½ cups of softened raw cashews. 1 cup of silken tofu firm ½ cup of full-fat coconut milk. ½ cup of white sugar. 1 tablespoon of cornstarch. Zest of 2 lemons 2 tablespoons of fresh lemon juice. 2 teaspoons of apple cider vinegar. 1 teaspoon of vanilla extract. ¼ teaspoon of salt. Instructions: ​Preheat oven to 350 F. Cut a parchment paper to line the bottom of an nine-inch round baking pan. Mix the graham cracker crumbs with melted butter in a medium bowl. Pour the mixture in the prepared pan. Press it down firmly, and bake for eight minutes to make a graham cracker crust. Put cashews in a small saucepan and cover with water. Bring to a boil, and boil for 10 to 15 minutes until tender. Drain and rinse with cold water. Blend cashews with the remaining ingredients in a blender or food processor until mixture is completely smooth. Pour mixture over the top of the graham cracker crust. Return pan to the oven and bake for 35 to 40 minutes. Remove when edges look dry or even cracked, and the centre looks wet, not liquid. The cake will look puffy but it will fall as it cools. Let the cake rest at room temperature before cooling it in the fridge, uncovered, for about four hours or overnight. Caramel sauce Ingredients 3/4 cup brown sugar 1/2 cup Karo® Light OR Dark Corn Syrup 2 tablespoons butter OR margarine 1/2 cup whipping cream OR canned coconut milk 1/2 teaspoon sea salt fine grind 1 teaspoon pure vanilla extract Topping Sea salt flake 1 cup toasted cashew pieces Directions Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving. Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe. Pour caramel sauce over cheesecake and top with sea salt and toasted cashews. This recipe can be made Vegan by substituting the following ingredients for originals in the same proportions. Butter/ use coconut oil Cream/ use coconut milk Tai Johnson-Spratt Pastry Chef Embassy Club West

Recipe by Chef Terrie Kohl COUNTRY CLUB MARKET CUSTOMIZED CATERING & CULINARY ARTS CLASSES PRIVATE CHEF & MARKET BAKERY & COOKBOOK AUTHOR 2624 NW 157th St, Clive, IA 50325 515.987.5957 www.countryclubmkt.com Facebook LinkedIn Orange Panna Cotta with Dark Chocolate Ganache and Orange Supremes 4-6 4 ounce ramekins 1 T powdered gelatin, or package 1 T sugar 1 c soy milk, room temperature 1- box 12.5 oz Mori-Nu soft silken tofu, drained ½ c honey Pinch of salt Zest of ½ orange Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes. In a blender, combine the tofu, honey, salt and orange zest. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogenous. Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set. Dark Chocolate Ganache 6 oz dark chocolate chips in a shallow bowl 4 oz heavy cream, heated just until wisps of steam Pour over chips and wait 2 minutes, whisk until smooth then pour over panna cottas Garnish each with an orange supreme Slice off top and bottom of and orange. Remove all pith/peel. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. This will produce supremes.

Chef James Richards Proudfoot and Bird, Hotel Fort Des Moines, Des Moines, Iowa Wood Grilled Petit Shoulder Tender: 2 pounds Petite Shoulder Tender Trim away excess fat & silver skin. Season liberally with All Spice BBQ Rub (below). Grill 2-3 minutes on each side. Let rest before slicing. Slice and present next to tofu. All Spice BBQ Rub: 2 parts of your favorite BBQ rub to 1 part freshly ground allspice. Griddled Firm Tofu: Water-packed Firm tofu- 6 slices about 3/8 inch thick. Slice firm tofu into 5 rectangle portions. Place between paper towels; press for 1 hour. Season lightly with equal parts Lola’s hot sauce & soy sauce. In a non-stick pan, over medium high heat, add tofu; caramelize the tofu heavily on both sides for 1-2 minutes. Place in serving dish ; add beef, hot & sour broth and shaved vegetables. Garnish with available greens such as pea shoots, cilantro or parsley. Hot & Sour Broth: 1 tablespoon soybean oil 1 tablespoon ginger, chopped 1 tablespoon garlic, minced 1 tablespoons scallions, chopped 1 tablespoon jalapenos, chopped ½ cup mushroom stems, chopped ½ cup mirin 1 tablespoon brown sugar 2 cups beef stock 1 teaspoon Lola’s hot sauce 1 teaspoon soy sauce 1 teaspoon fish sauce 1 teaspoon rice wine vinegar 2-inch lemon grass stem In a non-stick medium fry pan, add oil; heat, Add garlic through mushrooms, caramelize until heavily browned. Deglaze with mirin and brown sugar. Add beef stock; bring to a simmer. Add in hot sauce, soy sauce, fish sauce & rice wine vinegar. Let simmer for at 1 hour. Right before service steep in fresh lemon grass. Strain through cheese cloth to remove any impurities. Shaved Vegetables for Garnish: Peeled & julienne carrots, shaved shiitake mushrooms, shelled edamame & shaved radish. Toss with a bit of oil & salt and pepper. Place on top of grilled tofu next to sliced beef. Serve from a serving dish or make individual broth bowls. Yield: approximately 6 servings

David Perez, Chef Hyperion Field Club Johnston, Iowa Petite Shoulder Tender Herb and Pistachio Crusted tender| Tofu béarnaise| Demi-glaze| parsnip puree| heirloom carrots Herb and Pistachio Crust ¼ cup shredded parmesan cheese ¼ cup pistachios 1 bunch parsley S&P to taste Place ingredients in food processor; Coarsely chop. 1 pound Petit Shoulder Tender Cut into 4 pieces. Coat with soybean oil, roll in herb crust mixture; place on sheet pan. In a preheated 400-degree oven, place meat. Roast for 15 minutes or until desired doneness. Tofu Bearnaise sauce 2 ½ boxes (12.3 oz per box) silken firm tofu 2 tbsp Lemon juice ¼ cup champagne ¼ cup soybean oil 1 tbsp fresh tarragon, chopped 1/8 tsp turmeric 3 dash Lolas original sauce S&P to taste In a blender, add ingredients; blend until smooth. Heat when ready to serve. Favorite purchased Demi- glaze Sauce Add Lola’s Hot Sauce to taste Heat when ready to serve. Parsnip Puree 1 pound parsnips, peeled 1 qt heavy cream or plain soymilk 1 tarragon stem S&P to taste Place in medium saucepan and cook until tender. Remove tarragon stem. Place in blender; blend until smooth. Rainbow Carrots 1 pound rainbow carrots, washed and cleaned 2 tablespoons soybean oil S &P to taste Toss carrots in oil. Place on roasting pan in a 400-degree oven. Roast until tender. To Plate- On 4 plates, place meat. Drizzle with tofu sauce and demi-glaze sauce. Add parsnip puree; top with rainbow carrots. Serve immediately.

Mon Sayasit, The Black Sheep Social Club Steph Mehmen, chef Cedar Rapids, IA Carne Asada Spice Marinade ¼ cup Lola’s original spice seasoning and hot sauce 2 dried guajillo chiles 1 whole chipotle pepper canned in adobo Juice from 3 fresh oranges 2 Tbsp of lime juice 2 Tbsp Soybean oil 2 Tbsp soy sauce 2 Tbsp Red boat fish sauce 1 bunch of cilantro, chopped (optional) 2 Tbsp dark brown sugar 1 Tbsp cumin 1 Tsp Coriander 6 Clove fresh garlic crushed Kosher salt to taste 2 pounds Petit Shoulder Tender Mix everything together in a blender except beef; reserve half for plating. Place beef in a metal pan, pour marinade over let it marinade at least 24 hrs. Cut beef into 6-ounce medallions, sear beef in hot pan, finish in oven to desired doneness. Tofu Mousse 6 oz-Silken Tofu 2 oz. Crème fraiche 2 Tbsp. Lola’s original hot sauce 1 tsp. Garlic powder 1 tsp. Onion powder 1 Tbsp.-Yuzu juice 1 tsp. white pepper 1 tsp. msg Kosher salt to taste Blend together in a blender until smooth; pass through a chinois for a smoother texture. Tofu Watermelon Salsa 2 Tbsp Lola’s original spice seasoning 8 oz silken tofu, cut into small dice 8 oz Seedless watermelon, cut into small dice 3 Tbsp. Pickled Jalapeno, diced 4oz. English cucumber, cut into small dice 1/2 oz of chopped fresh green onion and cilantro (optional) 1 tsp. coriander 1 tsp. Cumin 1 Tbsp. Tajin Kosher salt to taste In a metal bowl, combine everything. Mix until blended. Salt to taste Tofu Chip 8 oz. Silken tofu Pinch of Lola’s original spice seasoning blend 1 tsp. of Lola hot sauce ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. old bay seasoning 1 tsp. black and white sesame seeds Salt and white pepper to taste Preheat oven to 350 degrees. In a blender, add all ingredients together; blend until smooth. Pass through a chinois for a smoother consistency Place silpat on a baking tray, spread tofu mixture on it with offset spatula . Bake for 30 minutes or until tofu’s firm and crispy. Break into pieces to plate. To plate- plate beef medallions on 6 plates, Add dollop of tofu mousse, watermelon salsa. Drizzle with reserved marinade. Garnish with tofu chip. Serve immediately.

Destination Grille Josh McCurnin, chef Grimes, Iowa Petite Shoulder Tender Marinade- 4 oz tamari 2 oz Lolas (Carolina reaper) 4 splashes of Maggi sauce 2 oz Mirin In a small bowl, mix all the ingredients together. In a glass pan, add meat cover with marinade. Marinate the meat for 24hrs. 4-5 pounds Petit Shoulder Tender, cut into strips BBQ 5 tablespoons sugar 1 ½ tablespoons Tamari 10 tablespoons Cocoa Cola 1 ½ tablespoons gluten-free gochujang 1 ½ tablespoons Ketchup 1 ½ tablespoons minced garlic 2 teaspoons Lola’s (Carolina reaper) 1 teaspoon fish sauce In a small saucepan, mix all ingredients; bring to simmer for about 25 minutes. Slaw- 1 cup bottled kimchi, drained and chopped 4 green onions, sliced In small bowl, mix together. 3 cups Plant-based soy pork strips In a medium saucepan, add 2 teaspoons soybean oil, heat. Add soy strips ; stir gently until seared. Add kimchi mixture, stir to blend. Bao Buns. purchased Bao buns- whatever quantity you need Ginger Aioli- 1 tablespoon pickled ginger ½ cup mayonnaise 1 glove garlic, minced In a small dish, combine ingredients To assemble- On each plate, place bun, fill with meat, drizzle with BBQ sauce. Add slaw. Add aioli sauce for dipping the bun in.

Delichay Cedar Rapids, Iowa Manchurian Balls 4 cups ground beef (Petite Shoulder Tender} 2 cups chopped cabbage ½ cup chopped carrots 2 tablespoons minced ginger 2 tablespoons minced garlic 1 teaspoon salt 1 teaspoon red chili powder ½ teaspoon black pepper 5 tablespoon corn flour 3 tablespoon All purpose flour 1/3 cup water Soybean oil – for frying Sesame seeds and Green onions, garnish In a medium mixing bowl add cabbage, carrots, ground beef, bell peppers, ginger-garlic, mix well. Add salt, red chili powder, black pepper, corn flour, all purpose flour. Mix well. Add water; mix well. Form the mixture into golf-sized balls. Place the balls on a sheet pan. Bake for 20 minutes. When ready to serve, garnish with sesame seeds and green onions. Manchurian Gravy 2 tablespoons soybean oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 cup chopped red onion 1 cup chopped bell pepper 2 tablespoons Tomato Ketchup 4 tablespoons Lola’s original sauce 4 tablespoons chili garlic sauce 2 tablespoons soy sauce 1 cup cold water 1 tablespoon corn starch 1 teaspoon salt 1 tablespoon Bourbon Whisky In a medium saucepan, add oil, heat. Add ginger, garlic, onion, bell peppers; sauté lightly. Add tomato ketchup, Lola’s original, chili garlic sauce and soy sauce; stir to blend. In a separate bowl, add 1 cup cold water. Add corn starch & bourbon whiskey; Stir well. Add to the saucepan. Continue stirring to avoid lumps; simmer for 2 minutes. Soy Rice Pilaf 1 tablespoon soybean oil 1 tablespoon cumin seeds 1 teaspoon ground cloves 1 cup shelled edamame, cooked 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon paprika 3 cups steamed basmati rice ¼ cup cilantro, chopped, optional In a medium saucepan, add oil; heat. Add cumin seeds, sauté until well-browned. Add cloves, edamame, salt, turmeric and paprika. Add steamed basmati rice. Toss and mix well. Garnish with cilantro if desired. To Serve- Place meatballs in serving dish, add gravy. Add pilaf to another serving dish. Serve with meatballs. Yield: approximately 6-8 servings

Operations Manager - Michelle Booth Executive Chef – Brandon Liss Aura Restaurant and Lounge Clive, Iowa For the beef 3 pound Petite Tender Shoulder Salt and black pepper Soybean oil Trim silver skin and most of fat from meat. Season aggressively with salt and pepper; let rest for fifteen minutes. Sear all sides in a hot pan with a tablespoon of oil. Brush with glaze (below) and finish in a 300* oven for about 15 minutes or desired temperature is reached. Rest before slicing. For the Glaze ½ cup white miso ½ cup cooking sherry ¼ cup Lola’s green jalapeno and serrano hot sauce 1/8 cup red wine vinegar 1 teaspoon Worcestershire sauce In a small saucepan, add ingredients; simmer; set aside. For Candied Jalapeno Garnish 1 oz granulated sugar 1 cup white wine vinegar 3 jalapenos, thinly sliced, seeds removed 1 cup water 1 cup granulated sugar In a small saucepan bring vinegar and first ounce of sugar to a simmer; cool. In a small glass bowl, add peppers; cover with vinegar solution, allow to pickle overnight. Combine water and 1 cup of sugar, bring to a simmer. Drain peppers and add to the syrup; simmer for 5 minutes. Remove peppers and place on parchment paper to cool. For the Frites 2 pounds extra firm water-packed tofu 1 cup Italian dressing (your preference) 1 tablespoon Lola’s classic hot sauce 2 cups rice flour seasoned with salt and pepper (AP flour works as well but won’t get as crispy) On a sheet pan, press tofu between 2 towels with a weight overnight to extract excess moisture. Cut into fries. In a medium bowl, gently toss tofu with dressing and hot sauce. Let sit until you are ready to fry. Gently toss tofu with flour to coat; in a fry pan add oil. Bring to 350 degrees until golden. Immediately Season with salt and pepper. For the Aioli 1 pound firm silken tofu 2 tablespoons roasted garlic, pureed 2 teaspoons Dijon mustard 1 tablespoon lemon juice 1 tablespoon honey 2 teaspoons Lola’s classic hot sauce 1 teaspoon salt ½ teaspoon black pepper In a blender, blend all aioli ingredients until smooth. Use to dip your frites in. Place meat on serving dish, garnish with candied peppers. Add tofu frites. Put aioli in dipping dish, add to serving dish. Approximately 12-16 servings

Spice Crusted Petite Chuck Steak Spicy Tofu-Sweet Potato Butter | Charred Asparagus Hatch Chile-Sweet Corn Mac & Cheese Chef Anthony Nace Des Moines Downtown Hilton Des Moines, IA Spice Crusted Petite Tender Shoulder Steak 1T white Sugar 1T brown Sugar 1T Kosher Salt 1T cracked black pepper 1T cracked Juniper berry 1 T cracked allspice 12 ounces Petit Tender Shoulder Mix spice rub and apply to the whole petite shoulder tender. Grill whole to desired doneness, let rest for 5 minutes. Thinly slice into thin medallions. Spicy Tofu-Sweet Potato Mixture 2 sweet potatoes, cleaned and peeled 1/2 cup firm silken tofu 6 oz softened butter Salt to taste Lola’s original hot In a small saucepan, simmer sweet potatoes in small amount of water until soft. In food processor, add sweet potatoes with cooking water, add tofu. When desired texture is reached add butter. Finish with salt and Lola’s hot sauce to taste. Hatch Chile-Sweet Corn Mac & Cheese ¼ cup 2% milk Cornstarch slurry 1 lb. American cheese Lola’s Hatch Chili and Sweet Corn Salsa 3 oz roasted sweet corn 1 cup shredded cheddar cheese 4 cups cooked pasta In a medium saucepan add milk bring milk to simmer. Thicken with cornstarch slurry. Slowly add American cheese, let it melt into sauce. Finish with salt and Salsa to taste. Add roasted sweet corn and cheddar cheese to pasta. Combine pasta mixture with sauce until blended. Asparagus, charred 2 T balsamic vinegar 2 T soybean oil ½ tablespoon minced garlic 1 bunch asparagus Mix oil, vinegar, and garlic. Pour over asparagus and mix. Let sit for 10 minutes. Char Broil on high heat for 4 minutes. Finish with salt and cracked black pepper to taste. To Plate- Place meat on 4 plates, Add dollop of sweet potatoes, about 1 cup mac and cheese and divided asparagus. Serve immediately.

COUNTRY CLUB MARKET CUSTOMIZED CATERING & CULINARY ARTS CLASSES PRIVATE CHEF & MARKET BAKERY & COOKBOOK AUTHOR Terrie Kohl Clive, IA 50325 4-6, 4 ounce ramekins 1 T powdered gelatin, or package 1 T sugar 1 c soy milk, room temperature 1- box 12.5 oz Mori-Nu soft silken tofu, drained ½ c honey Pinch of salt Zest of ½ orange Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes. In a blender, combine the tofu, honey, salt and orange zest. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogenous. Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set. Dark Chocolate Ganache 6 oz dark chocolate chips in a shallow bowl 4 oz heavy cream, heated just until wisps of steam Pour over chips and wait 2 minutes, whisk until smooth then pour over panna cottas Garnish each with an orange supreme Slice off top and bottom of and orange. Remove all pith/peel. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. This will produce supremes.

18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy 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, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; 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. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

1 cup Coffee 2 tablespoons Caffè Amaro 8 to 20 Biscuits or Dried Bread depending on size 1 package-(12.5 oz) Soft Silken Tofu, drained and pressed 9 ounces Coconut Yogurt 2 teaspoon Vanilla Paste ½ cup Sugar 2 tablespoons Agar Powder Garnish with Cocoa powder and Fruit Prepare the coffee; 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 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. Yield: 4-6 servings