Great Plains Harvest Soup

From the Soy Foods Council

Download PDF of Recipe: Great Plains Harvest Soup

• 4 tablespoons butter
• 1 cup diced onion
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1/2 cup diced leek
• 2 garlic cloves, sliced
• 10 cups chicken stock
• 2 bay leaves
• 8 branches of fresh thyme
• 1 1/2 teaspoons fresh sage
• 1 cup cooked wild rice
• 1 (15-ounce) can yellow or black soybeans
• 1 cup shelled edamame
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 cup half-and-half or light cream
• 1 (3.5 ounce) package MicroSoy Super Spud or I.M. Healthy Instant Mashed Potatoes
• 2 tablespoons chopped parsley

Melt butter in a large saucepan over medium-high heat, add onion, carrot, celery, and leek. Saute 5 minutes. Add garlic, saute 3 minutes. Add stock, bay leaves, thyme, sage and wild rice. Bring to a boil and reduce heat to a simmer. Cook for 40 minutes. Add canned soybeans, edamame, salt, pepper, and cream. Cook 10 minutes or until heated through.

In a blender, combine MicroSoy Super Spuds with 2 cups of stock from the soup. Allow to sit for 2 minutes in the blender. Then, blend until smooth. Add to soup. Bring to a simmer. Serve immediately. Sprinkle with chopped parsley.

Yield: 12 cups

Apple Cinnamon Soy Pancakes

From Soy Connection

Download PDF of Recipe: Apple Cinnamon Soy Pancakes

• 6 pounds vanilla soy milk
• 4 pounds buttermilk pancake mix
• 3/4 ounce cinnamon
• 1 pound apples, peeled and diced

Pour soy milk into mixing bowl. Add pancake mix and cinnamon. Mix on low speed with wire whip until blended.

Add apples. Mix on low speed with whip until blended.

Deposit batter onto pre-heated grill and cook as directed on package. Original recipe makes 50, 4 in. pancakes.

* The amount of soy milk may vary with pancake mix. Use the sam amount of soy milk as the liquid amount stated in the package directions.

Corn and Soy Muffins

From Soy Connection

Download PDF of Recipe: Corn and Soy Muffins

• 1 1/2 cups all purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup soy flour
• 11/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 11 cup light soymilk
• 2 eggs
• 1/4 cup soybean oil (vegetable oil)

Mix flour, cornmeal, soy flour, sugar, baking powder and salt. Combine soymilk, eggs and oil; add to dry ingredients ad mix only enough to moisten.

Fill oiled muffin tins.

Bake at 400 F for 15 minutes.

Yield: 12 muffins

Chipotle Glazed Ham

From the Ohio Pork Producers Council

Download PDF of Recipe: Chipotle Glazed Ham

• 1 bone-in fully cooked spiral-cut ham, 8-9 pound
• 1 turkey-size cooking bag
• 1 12 oz. jar cherry preserves, high-quality
• 2 canned chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce

• 1 1/2 cups red onion, finely chopped
• 1 1/2 cups jicama, peeled and diced
• 1 cup dried cherries
• 1/2 cup apple cider vinegar
• 1/2 cup cilantro, chopped

Set over to 250 degrees F. Remove ham from packaging; if it has a plastic disk over the bone, pull it off and throw it away. Lay the ham, cut-side down in a turkey-size cooking bag. Gather the bag up over the ham, pressing out all the air. Fasten with the enclosed tie. Trim excess plastic from above the tie. Using a small knife, make 6 half-inch slits around the top of the bag to allow steam to escape.

Place the ham in a 13×9 inch baking dish. Bake for 80-90 minutes (roughly 10 minutes per pound), until the temperature near the bone reads 100 degrees F on an instant-read thermometer.

In a food processor or blender, combine the cheery preserves, chipotle chile and its canning sauce. Process until smooth. Scoop out and set aside 1/2 cup of the glaze for seasoning the salsa.

When the ham reaches 100 degrees F, remove from oven, slit the bag and pull it out from under the ham, letting all the juices run into the pan. Tip the pan slightly and spoon off all but about 1/4 cup of the juices. Brush the glaze (except what you’ve reserved) over the top and sides of the ham.

Return to the oven and bake for an additional 30-40 minutes, until the temperature near the bone reads 140 degrees F on an instant-read thermometer. If there is time, tent the foil and let rest for 15 minutes before serving.

In a large bowl, stir together the onion, jicama, cherries, vinegar and the 1/2 cup of reserved glaze. Taste and season with salt, usually 1 1/2 teaspoons. Cover and refrigerate until ready to serve.

When the ham is ready, stir the cilantro into the sals and serve along with slices of ham.

Yield: 3 1/2 cups salsa, (10-14) 3 ounce servings of ham

Southwestern Pork Tenderloin with Soy Succotash

From Soy Connection

Download PDF of Recipe: Southwestern Pork Tenderloin with Soy Succotash

Soy Succotash

• 2 teaspoons soybean oil
• 2 cups edamame, cooked, drained
• 2 cups cherry tomatoes, cut in half
• 1 cup corn, frozen, thawed, drained
• 1/4 cup Red onion, diced
• 2 teaspoons garlic, minced
• 1 teaspoon cumin, ground
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, ground

Preheat oven to 350 degrees F.

Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.

Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.

Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155 degrees F. Remove from oven and cool 5 minutes before slicing into medallions.

Soy Succotash:
Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl.

Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm. Makes 4 cups succotash.

Soy Chocolate Checkerboard Bombe

From the Soy Foods Council 

Download PDF of Recipe: Soy Chocolate Checkerboard Bombe

Ingredients

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup shortening
• 2 cups sugar, divided
• 1 tablespoon vanilla
• 5 egg whites, room temperature
• ⅔  cup buttermilk
• ⅔  cup soymilk, plain
• ⅓  unsweetened cocoa powder
• 1 tablespoon soymilk

Ganache

• 7 ounces chocolate coating
• 9 ounces heavy cream
• 3 ounces white chocolate, melted

In a medium bowl, combine flour, baking powder and baking soda. In a large mixing bowl, add shortening, beat on medium for 30 seconds (to incorporate air). Add 1 ⅔  cups sugar and vanilla; beat until combined. Alternately add flour mixture and buttermilk and soy milk. Beat after each addition just until combined.

In another medium mixing bowl, add egg whites, beat on medium until soft peaks form. Gradually add remaining sugar, beating on medium to high, until stiff peaks form. Gently fold half of the egg whites into batter mixture. Fold in the remaining egg whites into same mixture. Spoon half of batter (approx. 3 ¼ cups) into a bowl. Sift cocoa powder over remaining batter. Stir in the tablespoon of milk.

For bombe shaped cakes, you will need 6 ounce dome silicone molds. Place batter into 2 different piping bags. Start by piping chocolate batter into the center of the mold. Next, pipe the white cake batter around the chocolate. Repeat this process on the next layer, but reverse the colors (white on top of previous chocolate layer and chocolate on top of the previous white layer). Limit yourself to 2 layers or the cake will rise above the dome mold.

Bake in 350˚F convection oven* for approximately 12 minutes or until it bounces back after you touch it (spongy). Cool. Trim bottoms off bombes so they are able to lay flat, set aside. To make ganache, in a medium bowl add coating chocolate, place over a pan of boiling water, stir until melted.

Remove from heat. Fold in heavy cream. Cool slightly. Coat bombes with ganache. Drizzle with melted white chocolate.

Yield: 16 bombes

Conventional oven, bake at 375˚ for 12-15 minutes.

Edamame Salad with Raspberry Vinaigrette

From the Soy Foods Council

Download PDF of Recipe: Edamame Salad with Raspberry Vinaigrette

Edamame Salad

• 6 cups freshly chopped greens, washed and dried
• ½ cup sliced radish
• 1 medium julienne-cut red onion
• 3 julienne-cut carrots
• 2 cups halved grape tomatoes
• 2 cups shelled edamame, blanched
• Tofu Croutons
• Raspberry Vinaigrette

In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.

Yield: 8-10 servings

Tofu Croutons

• 12 ounces firm water-packed tofu, drained, cut medium-dice
• ½ cup soy sauce
• 1 ½ cups water
• 2 Tablespoons ranch dressing powdered seasoning mix
• ¾ cup corn starch
• Vegetable oil for deep fat frying

In a medium bowl, add soy sauce, water and ranch dressing powder, mix together. Add tofu, marinate 4 hours; remove from marinade, allow to drain. In a medium mixing bowl add corn starch, add tofu, toss lightly. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain. Serve immediately, sprinkle on salad.

Raspberry Vinaigrette

• ½ cup raspberry vinegar
• ¼ cup fresh raspberries
• ¼ cup honey
• ½ cup soy oil
• ¼ cup extra-virgin olive oil
• ½ cup fresh basil leaves, chiffonade
• Salt and black pepper to taste

In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.

Sirloin Steak with Black Soybean Salsa & Miso Orange Sauce

From the Soy Foods Council

Download PDF: Sirloin Steak with Black Soybean Salsa & Miso Orange Sauce

• 1 cup water
• 1 tablespoon cumin
• Salt to taste
• 2 cloves garlic
• 1 tablespoon Achiote powder
• 2 limes, juiced
• 3-4 ounce Top Sirloin Cap Steaks
• 2 tablespoons adobo seasoning
• Limes and cilantro for garnish

Preheat oven to 200° F. In a small pan, add water, onion, cumin, salt, garlic, achiote, bring to a boil. Remove from heat, cool rapidly. Once cooled, add lime juice and beef. Let marinate. Place meat on rack to drain. Dust beef with adobo seasoning, place in  baking pan, bake at 200° F for 20 minutes, increase oven up to 400° F, bake an additional 10 minutes. Take out of oven, let meat rest for additional 4 to 6 minutes before serving.

To assemble: Place steak on 3 serving plates. Add soybean salsa to each plate and then drizzle with orange sauce. Garnish with limes and cilantro. Serve immediately. Yield: 3 servings

Black Soybean Salsa

• 1 -15 ounce can black soybeans, drained and rinsed
• 1 small tomato, diced
• ¼ small yellow onion, minced
• 2 large cloves garlic, minced
• 1 tablespoon cilantro, chopped
• 1 ½ jalapeños, minced
• 1 ½ limes
• 1 teaspoon smoked tomato powder
• Salt to taste

In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapenos, mix. Juice limes, add to soybean mixture.  Add tomato powder and salt to taste. Mix gently and let set for two hours before serving.

Miso Orange Sauce

• ½ cup raw sugar
• ¼ cup rice vinegar
• 8 cups orange juice
• 1 – 2 tablespoons white miso
• 2 tablespoons mirin
• 1 tablespoon achiote powder
• 2 ounces butter
• Salt to taste

In a large heavy bottom sauté pan, over medium heat, add sugar and caramelize. Once sugar is completely dissolved and a caramel color is apparent, remove from heat and deglaze with rice wine vinegar. (Use caution as it will bubble up). Add orange juice, bring to a boil, then lower heat. Simmer until total amount of liquid is reduced to about 2 cups of liquid. Remove from heat, add remaining ingredients except butter. Mix well, cook for an additional 10 minutes on low heat. Remove from heat, strain into a holding container, whisk in butter. Use sauce within 10 to 15 minutes.

Gnocchi with Vegetables and Edamame

From the Soy Foods Council

Download PDF of Recipe: Gnocchi with Vegetables and Edamame

Gnocchi

• 1 ¼ pounds silken tofu, drained
• ¼ pound Parmesan cheese
• Salt and pepper to taste
• 2 egg yolks
• 1 ½ cups flour

In a food processor, add tofu and pluse until tofu is at a fine consistency. Add parmesan, salt, pepper and egg yolks until well combined. Add flour, blend until a ball is formed. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into ¾ inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain.

Fall Vegetables

• 1 butternut squash, roasted and cut into bite size pieces
• 3 radishes, sliced
• 2 apples, cored and thinly sliced
• 2 cups Brussel sprouts, blanched
• 2 cups edamame, cooked according to package directions
• 3 tablespoons butter

Crème Fraîche

• 2 cups cream
• ½ cup buttermilk

In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick.  Refrigerate until needed.

To assemble:

In a large fry pan, add 3 tablespoons butter, melt. Add gnocchi and sauté until golden brown. Add vegetables and stir until coated with butter and lightly browned, Add crème fraîche, reduce to desired consistency. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately.

Yield: 4 servings

Chicken Marsala

From the Soy Foods Council

Download PDF of Recipe: Chicken Marsala

• ½ cup brown rice flour
• ½ cup soy flour
• 1 egg
• 1-6 ounce chicken breast
• Vegetable Oil for frying

In a small bowl, add rice and soy flour, mix. In a small bowl, add egg, whisk. Place chicken in egg, coat each side. Take chicken out of egg mixture and place in flour, coat each side. Place chicken in deep fat fryer or panfry until done. Serve immediately with marsala sauce.

Yield: 1 serving

Marsala Sauce

• ½ cup sliced crimini mushroom
• ¼ cup sweet marsala wine
• ½ cup soy milk
• 1 tablespoon vegetable oil
• ½ to 1 teaspoon sugar
• ¼ cup chicken stock
• ¼ cup soft silken tofu
• Salt, black pepper and granulated garlic to season

In a small sauce pan, add oil, heat. Add mushrooms and sauté mushroom for about 1 minute. Add marsala wine (be careful as the wine will flare up), add rest of ingredients, bring to a boil and boil for 1 minute. Simmer until liquid is reduced by half. Season with salt, black pepper and granulated garlic.