Soy recipes

The following recipes are from the 2004 “Soyfoods Guide,” which is distributed by United Soybean Board.

Raspberry Streusel Muffins

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1 1/2 cups all-purpose flour

1/2 cup soy flour

2 teaspoons baking powder

2/3 cup sugar

2 large white eggs

3/4 cup vanilla soy milk

2 tablespoons soybean oil

1/3 cup unsweetened applesauce

1 1/2 cups fresh or frozen unsweetened raspberries

Raspberry Streusel Muffins contain various soy products. The recipe comes from the 2004 Soyfoods

Streusel Topping:

1/3 cup chopped soynuts

1/4 cup firmly packed brown sugar

1/4 cup all-purpose flour

2 tablespoons margarine

Place paper baking cups in muffin tin or coat well with vegetable cooking spray. Preheat oven to 375 degrees. Combine flours, baking powder and sugar in a large bowl. Make a well in the center of mixture. Combine egg whites, soymilk, oil and applesauce in a small bowl. Add to dry ingredients, stirring just until moistened. Fold in raspberries.

Fill prepared muffin pan, filling two-thirds full.

Combine ingredients for streusel topping in a small bowl until crumbly. Sprinkle over muffins.

Bake at 375 degrees from 20 to 25 minutes or until toothpick inserted in center comes out clean.

Yield: 1 dozen.

Per muffin: 240 calories, 6 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 115 milligrams sodium, 42 grams carbohydrates, 5 grams protein (2.5 grams soy protein) and 2.5 grams dietary fiber.

Greek Salad with Tangy Lemon Tofu Dressing

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3 cups (2 large) cucumbers, peeled and chopped

2 cups (2 medium) tomatoes, seeded and chopped

1 1/2 cups iceberg lettuce, torn

1 1/2 cups romaine lettuce, torn

1 cup (1 medium) red onion, thinly sliced into rings

1 cup edamame (whole green soybeans), shelled and cooked

1/3 cup (1 3.4-ounce can) black olives, pitted, sliced and drained

Dressing:

1 12.3-ounce package silken tofu

2 tablespoons soybean oil

1 tablespoon lemon juice

1 teaspoon (1 clove) garlic, minced

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/2 cup feta cheese, crumbled

Combine all salad ingredients in a large bowl. Puree all dressing ingredients except cheese in small food processor until smooth, scraping occasionally. If dressing is too thick, use pulse. Pour dressing over salad and mix until blended. Sprinkle with cheese.

May substitute 3/8 teaspoon garlic powder for fresh garlic, if desired. Yield: 6 cups.

Per cup: 180 calories, 11 grams total fat (2.5 grams saturated fat) 10 milligrams cholesterol, 430 milligrams sodium, 12 grams carbohydrates, 10 grams protein (6.3 grams soy protein) and 3 grams dietary fiber.

Chocolate Junkie

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1 medium banana

2 scoops chocolate soy ice cream

1 cup chocolate soymilk

2 scoops chocolate-flavored soy protein powder

1 box (10.5 ounces) soft silken tofu

Mix all ingredients in a blender until thoroughly smooth. Serve immediately or refrigerate. Shake well before serving. Yield: 4 cups.

Per cup: 267 calories, 11 grams fat (1.7 grams saturated fat), 0 milligrams cholesterol, 95 milligrams sodium, 25 grams carbohydrates, 12 grams protein (11 grams soy protein) and 4 grams dietary fiber.

Easy, Never-Fail Lemon Artichoke Souffle

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8 eggs

3 cups soymilk, fat-free, unsweetened

3/4 teaspoon dry mustard

1/2 teaspoon salt

1 13.7-ounce can artichoke hearts in water, drained and chopped

2 teaspoons grated lemon peel

1 1/2 teaspoons ground thyme

12 to 16 slices white bread

1 11-ounce to 12-ounce package soy Pepper Jack-style cheese, low-fat, grated

1/4 cup butter or margarine, melted

Basil Sauce (optional):

1 cup fresh basil

1 tablespoon fresh thyme

1 cup low-fat sour cream

1 teaspoon minced garlic

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon ground cayenne pepper

Stir eggs, soymilk, dry mustard and salt in a large bowl until blended; set aside.

Stir artichokes, lemon peel and thyme in medium-size bowl until blended; set aside.

Cut crust off bread and set bread aside. Place crust in food processor and process to fine crumbs; set aside uncovered.

Place from 6 to 8 slices bread in buttered 13-by-9-by-2-inch pan, covering bottom. Spoon lemon-artichoke mixture over bread. Sprinkle with cheese. Place remaining 6 to 8 bread slices over cheese. Pour egg mixture over top of bread. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. Let souffle stand at room temperature 1 hour before baking.

Mix melted butter and reserved crust crumbs together. Sprinkle over top of souffle just before baking. Bake at 350 degrees from 50 to 60 minutes until set and top is brown.

Remove from oven and let stand 5 minutes before cutting. Serve with dollops of basil sauce. Makes 8 servings.

Optional: To make basil sauce, place sauce ingredients in food processor or blender and puree until smooth. Serve with souffle.

Yield: 8 slices.

Per slice: 420 calories, 20 grams total fat (8 grams saturated fat), 240 milligrams cholesterol, 1,390 milligrams sodium, 38 grams carbohydrates, 23 grams protein (10 grams soy protein), 4 grams dietary fiber.