The Soyfoods Council
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Ankeny, Iowa, November 11, 2019 —When your family and friends gather around the table for holiday meals, soyfoods help you create a menu that offers something for everyone—omnivores, vegetarians and foodies alike. Crowd-pleasing recipe suggestions from The Soyfoods Council can easily be adapted to various eating styles, and offer a blend of trend and tradition. And, because this is the season to treat yourself, too, the recipes can simplify your life and minimize your time in the kitchen.
Ingredients such as tofu, edamame and soymilk are complete, cholesterol-free plant proteins that contain all the essential amino acids in amounts needed by the body. A one-cup serving of soymilk provides an average of 7 to 8 grams of protein, while a half-cup serving of tofu can provide 10 grams of protein. Fermented soyfoods such as tempeh and miso add flavor as well as probiotics to your recipes. So, in a sense, you’re giving a gift of more healthful eating when you cook with soyfoods.
• Tofu lightens your holiday menu: Take traditional foods to the next level with silken tofu. Tofu can reduce the amount of saturated fat in recipes by replacing all or part of the sour cream, cream cheese or heavy cream in soups, vegetable dips, pasta dishes and desserts. On the Soyfoods Council website you’ll also find cholesterol-free spins on traditional desserts like Tofu Chocolate Mousse and Tofu Pumpkin Pie.
• Edamame elevates side dishes to entrees. When you add edamame (fresh green soybeans) to pasta salads or vegetable blends, you are adding high-quality plant protein to your holiday menu. You can blend edamame with avocado to make a high protein guacamole dip, too.
• Miso is made for meats, mushrooms, mayonnaise, mashed potatoes and more. Savory miso paste, a staple ingredient in Japan, is made by fermenting soybeans with rice, barley or other grains to add a note of umami to foods. Miso is a high-protein plant-based food with 2 grams of protein per tablespoon and also contains probiotics that aid the digestive system. Stir miso into meatless dishes such as mashed potatoes or sautéed mushrooms, use it in marinades for salmon and meats, combine it with mayonnaise as a sandwich spread, use it to make salad dressings, or add it to sauces for tofu, chicken, beef and roasted vegetables.
• Soymilk caters to guests who choose dairy-free diets. When it comes to holiday beverages, everyone appreciates eggnog—whether it’s spiked or not—and hot chocolate served with a cinnamon stick or candy cane garnish. Simply substitute plain or vanilla soymilk for dairy milk in your favorite beverage recipes, including steamy coffee drinks made with or without a splash of spirits.
For holiday ideas from The Soyfoods Council, visit www.thesoyfoodscouncil.com. You’ll find recipes for everything from appetizers to desserts, plus nutrition information, cooking tips, and recent research concerning soyfoods and your health.
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 market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.