CHINESE BARBECUED TOFU WITH SESAME NOODLES (1)

ALL-AMERICAN SOY BURGER (2)

DAIRY-FREE CHOCOLATE-ALMOND CAKE WITH CHOCOLATE (3)

FRANCINE'S BEST SOY COOKIES (4)

TOFU AND MUSHROOM DELIGHT (5)

LAYERED TOFU SALAD (6)

MISO MARINADE (7)

LEMON GINGER MISO DRESSING (8)

CORN AND SOY MUFFINS (9)

OVEN ROASTED TOFU AND VEGETABLES (10)

SAMURAI SALAD (11)

STRAWBERRY SMOOTHIE (12)

RASOGOLLA ANALOG (Indian Food) (13)

SOYDHAL (Indian Recipe) (14)

SOYFLOUR (Indian recipe) (15)

MURUKKU AND OMAPODI (Indian recipe) (16)

PALMENI (Russian food) (17)

SPONGE CAKE (18)

DONUTS (19)

FORTIFIED COOKIES WITH 12 percent SOYBEAN FLOUR (20)

COOKIES WITH PIECES OF CHOCOLATE (21)

OATS COOKIES (22)

EXTRATO DE SOJA "LEITE DE SOJA" (Brazilian recipe) (23)

FARINHA DE SOJA (Brazilian recipe) (24)

"CARNE" DE SOJA (HYDRATED TVP) (25)

GRÃOS COZIDOS (Brazilian recipe) (26)

MASSA BÁSICA (Brazilian recipe) (27)

CHINESE BARBECUED TOFU WITH SESAME NOODLES (1)

METHOD

1. Combine soy sauce, hoisin sauce, oyster sauce, sherry or beer, brown sugar, garlic and five spices for marinade. Set aside.

2. Slice each 10-ounce brick of tofu into eight ½ -inch portions. Dry thoroughly between several layers of paper towels.

3. Heat a non-stick skillet and brown tofu on both sides using a small amount of oil. Remove from skillet. Cool slightly.

4. Cover with Chinese Barbecue Sauce and marinate 30 minutes to 2 hours.

5. Charbroil tofu over hot coals until browned on both sides. Baste tofu several times.

6. Cook egg noodles in simmering water 2 to 4 minutes or to al dente state. Drain and cold shock to stop cooking.

7. Drain well. Season with soy sauce, sugar and sesame oil.

8. Toss with assorted vegetables.

9. Serve noodles at room temperature with barbecued tofu.

10.Garnish with onion brushes, carrot curls and cucumber fans, if desired.

ALL-AMERICAN SOY BURGER (2)

YIELD: 10 servings

METHOD

1. Coarsely mash cooked soybeans until lumpy

2. Combine all ingredients in large bowl. Form No. 8 scoops into patties.

3. Cook on a lightly oiled griddle over medium heat until thoroughly heated and browned on both sides.

4. Serve on a bun.

5. Add 1-pound dry soybeans to 1-1/2 to 2 quarts boiling water; boil 5 minutes.

6. Cover pot, remove from heat and let stand 1 hour.

7. Drain; add 1-1/2 quarts water. Do not add salt at this point or it will delay the softening of the beans.

8. Bring beans and water to boil; reduce heat and simmer, with lid tilted on pot, about 3 hours or until beans are tender.

Yield: 1 to 1-1/2 quarts cooked beans.

DAIRY-FREE CHOCOLATE-ALMOND CAKE WITH CHOCOLATE GLAZE (3)

YIELD: One 12-cup Bundt cake

METHOD

1. Preheat the oven to 350 degrees.

2. Measure the flour, baking powder, salt, sugar and cocoa into a bowl. Sift them together into a large mixing bowl.

3. Measure the soy margarine, tofu, soymilk and almond extract into a blender. Cover and blend on low speed for 5 seconds.

Stop to scrape the sides using a rubber spatula.

4. Pour the blended ingredients over the dry ingredients all at once. Beat lightly with a wooden spoon for about 30 seconds to

Mix. Stir in almonds.

5. Spray a 10-inch Bundt pan with non-stick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to

Scrape the bowl. Spread the batter smooth.

6. Bake for about 50 minutes until a tester inserted into the centre comes out clean. Remove the pan from the oven and let set

For 2 minutes before turning onto a cake dish.

FRANCINE'S BEST SOY COOKIES (4)

YIELD: 8 dozen

METHOD

1. Cream margarine, sugars, eggs and vanilla on medium speed of mixer until blended.

2. Combine flour, soy flour, salt, baking soda and baking powder; mix well.

3. Add flour mixture to creamed mixture. Mix until ingredients are combined; do not overmix.

4. Add remaining ingredients, one at a time; mix well after each addition.

5. Lightly spray-baking sheets with soy pan spray.

6. Drop dough onto sheets 2-inches apart, using a No. 40 scoop.

7. Bake at 325°F about 15 minutes or until lightly browned.

TOFU AND MUSHROOM DELIGHT (5)

YIELD: 8 portions

METHOD

1. Rinse tofu, set on several layers of paper towels and allows draining to remove excess water.

2. Cut tofu into 1-inch cubes. Heat wok or heavy skillet until hot over high heat.

3. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.

4. Add sliced onions mushrooms, bamboo shoots and stir with a ladle until aromatic, about 1 minute.

5. Add broth and tofu. Bring to a boil and cover with pan lid. Steam cook 1 minute and remove cover.

6. Add oyster sauce, soy sauce, sugar, salt and white pepper.

7. Mix water and cornstarch.

8. Add cornstarch solution to stir-fry, stir until thickened.

9. Serve family-style with freshly cooked rice or on noodles as a balanced meal. Suggested garnish: thin slices of green onion,

Red and yellow peppers. *When using dried shiitake mushrooms, hydrate in water and slice.

LAYERED TOFU SALAD (6)

YIELD: 12 servings

METHOD

For buffet service:

1. Layer salad ingredients in order of listing in a large shallow bowl or serving platter.

2. Just before serving, heat ingredients for Warm Soy Sauce Dressing. Toss salad and serve.

For table service:

1. Toss salad and serve about 2 cups per serving.

2. Garnish with choice of cherry tomatoes, sliced red onions, sweet red or yellow peppers, sugar pea pods or sliced cucumbers.

MISO MARINADE (7)

YIELD: 1 quart.

METHOD

1. Mix all ingredients until well blended.

2. Marinade is sufficient for 5 pounds of chicken, pork or fish.

Preparation Tips:

Marinate chicken or pork in Miso Marinade up to 12 hours or brush on fish 2 to 4 hours before grilling.

To serve meat with sauce, 2 parts of marinade may be diluted with 1 part of water, stock or vermouth, cooked to a boil rained.

LEMON GINGER MISO DRESSING (8)

YIELD: 1 quart.

METHOD

1. Mix miso, water and ginger in blender. Strain mixture and return liquid to blender.

2. Add remaining ingredients and mix well.

Serving suggestion: Serve two ounces over mixed greens or sliced cucumbers.

CORN AND SOY MUFFINS (9)

YIELD: 12 muffins

METHOD

1. Mix flour, cornmeal, soy flour, sugar, baking powder and salt.

2. Combine soy milk, eggs and oil; add to dry ingredients and mix only enough to moisten.

3. Fill oiled muffins tins. Bake at 400°F 20 minutes.

OVEN ROASTED TOFU AND VEGETABLES (10)

METHOD

1. Cut tofu in half vertically then horizontally. Drain on several layers of paper towels to remove as much liquid as possible.

If desired, score surfaces to allow more marinade to penetrate tofu.

2. Combine vinegar, oil, sugar, garlic, oregano and salt; mix well.

3. Place tofu and vegetables in a shallow baking pan leaving enough space between the pieces for even roasting; brush with

Vinegar mixture.

4. Let stand 30 minutes, brush again and let stand 30 minutes longer.

5. Bake tofu, pepper and onion at 500 F 30 to 35 minutes. Turn once halfway through baking time.

6. Add mushrooms during last half of roasting time.

7. Transfer to platter and sprinkle with parsley. Makes 4 servings.

SAMURAI SALAD (11)

YIELD: 24 servings.

METHOD

1. Lightly brush tofu with oil and Ginger Dressing; sprinkle with garlic salt.

2. On a well oiled grill*, cook tofu until golden brown on both sides.

3. Toss greens with Ginger Dressing; portion onto individual serving plates.

4. Place tofu slices on bed of lettuce; sprinkle with green onions and garnish with tomato slices.

5. Sprinkle with sesame seeds, if desired.

* Tofu may be cooked in a lightly oiled non-stick skillet over medium heat until golden brown on both sides. \

STRAWBERRY SMOOTHIE (12)

YIELD: 24 servings

METHOD

1. For each serving, thoroughly mix 1/2 cup thawed strawberries and 2 tablespoons each water and soy protein isolate in a blender.

2. Add 1/2 cup-crushed ice and blend until smooth.

3. Serve in a 12-ounce glass.

Nutritional Analysis Per Serving: 62 Cal., 9 g pro., 0.4 g fat (6 percent Cal from fat), 7 g carb., 0 mg chol., 1.2 g fibre and 113 sodium.

RASOGOLLA ANALOGUE (Indian Food) (13)

METHOD

1. Soak soybeans, in water containing 1 percent sodium hydroxide, overnight at room temperature in the ratio 1:4 (w/v).

2. After soaking, remove the husks by rubbing with hand.

3. Grind the clean soybeans (200g) in mixer with lukewarm water (1000 ml).

4. Filter the resulting suspension through a double layer muslin cloth.

(Up to here, soymilk is prepared).

5. Heat the soymilk to coagulation temperature (85 ° C) in a beaker and add 2 percent calcium lactate solution with gentle and

Continuous stirring until coagulation completed.

6. Stand (undisturbed) the contents at room temperature for 20 min.

7. Remove the whey by filtering through muslin cloth and hang it for 30 min or until dripping of free whey completely cease.

(Up to here, soy-chhana is prepared)

8. Knead manually the soy-chhana into smooth dough.

9. Prepare by hand round balls of uniform size (8 g) and cook them for 15 min in boiling clarified 50 to 55 percent sugar syrup.

10. Concentration of sugar in the syrup is maintained by adding hot water at frequent intervals.

The cooked soy-rasogolla is placed in hot 40 percent sugar syrup and allowed to cool to room temperature.

SOYDHAL (Indian Recipe) (14)

METHOD

1. Soak clean soybeans in water for one second and roast them with sand at 160 ° F.

2. Sift the roasted soybeans to remove the sand

3. Mill the beans in a dhal mill to remove the hulls and split the beans.

Soy dhal can be used to prepare soy flour and a variety of foods such as sundal, vadai, idly, dosai, payasam and sambar.

SOYFLOUR (Indian recipe) (15)

METHOD

1. Soy dhal is sun dried to moisture content of 8 percent.

2. Mill the sun dried soy dhal in a flourmill.

Soy flour can be used to prepare a variety of foods such as mysore pack, boondhi, omapodi, pakoda, bajji, ribbon pakoda, and murukku.

MURUKKU AND OMAPODI (Indian recipes) (16)

METHOD

1. Add the murukku mix (50 percent soy flour and 50 percent chick pea or rice flour) to a container

2. Add enough water to make into a tick paste.

3. Fill in to the murukku or omapodi mould and press into the hot oil at smoking temperature in the deep fat frying pan.

4. Remove from the oil when the product turns golden brown in colour without release of any bubble in the pan.

Place the product in a tray.

INDIAN FOODS DERIVED FROM SOYDHAL (6):

INDIAN FOOD DERIVED FROM SOYFLOUR (7):

PALMENI (Russian food) (17):

A ravioli-like food, which includes a (65/35) meat/soy blend.

SPONGE CAKE (18):

METHOD

1. Add all ingredients except baking power and 46.00 percent of water in a mixer container and mix for 1 min. at low speed.

2. Then mix for 3.5 min at second speed and 0.5 min at third speed.

3. Add the baking power and the remaining water to the previous mix. Then, mix 1 min at low speed, 2 min at second speed, and 0.5 min at third speed.

4. Put in moulds and bake for 12 min at 200 to 205 ° C.

DOUGHNUTS (19)

FORTIFIED COOKIES WITH 12 percent SOYBEAN FLOUR (20)

Flavourings: coconut and essential lemon oil.

COOKIES WITH PIECES OF CHOCOLATE (21)

METHOD

1. Combine the in gradients of Phase 1.

2. Mix the ingredients of Phase 2 and form a cream.

3. Add gradually Phases 3 and 1 to the creamy mix and mix well.

4. Add the Phase 4.

5. Put on greased trays for cookies.

6. Bake at 190 ° C for 10 to 12 min.

OATS COOKIES (22)

METHOD

1. Combine the in gradients of Phase 1.

2. Mix the ingredients of Phase 2 and form a cream.

3. Add the Phase 1 to the cream formed with the ingredients of Phase 2. Mix for 2 min.

4. Add the Phase 3 to the mixture. Mix during 30 sec.

5. Put on greased trays for cookies.

6. Bake at 177 ° C for 12 to 15 min.

If desired pieces of nuts, chocolate, coconut, or raisin can be added.

EXTRATO DE SOJA "LEITE DE SOJA" (Brazilian recipe) (23)

METHOD:

1. Boil 1.5 litres of water in a container, add half of the bicarbonate and mix.

2. Add the soybeans. Once boiling starts, keep boiling for 5 min.

3. Drain water and wash the beans with top water. Rub the beans between hands to remove the hulls.

4. Add the remaining water and boil. Add the other half of bicarbonate and cook the beans for 5 min.

5. Stand until the beans are warm. Put the beans and water in a mixer and mix for 3 min.

6. Cook in an uncovered pan for 10 min, reducing the flame after boiling and stirring all the time.

7. Stand until it is warm. Strain using a clean cloth and squeeze through the cloth. The drained liquid is the soybean extract (milk) and the remaining massa is the residue.

8. Boil the extract for 2 min

9. Add the sugar and salt to the extract.

To obtain different flavours just add chocolate, cinnamon, vanilla or any desirable flavour.

FARINHA DE SOJA (Brazilian recipe) (24)

METHOD

1. Add the soybeans to a pan with boiling water, according to the procedure described for soybean extract (Recipe 19) and cook for 5 min.

2. Drain the beans and put them on a clean and dry cloth for 1 hour.

3. Roast the beans in the oven using low flame for about 1 hour stirring all the time, similar to roasting peanuts.

4. Grind the roasted beans in a mixer or in a meat mill.

5. Sift the flour obtained, using a fine sifter and keep it in a dry container with lid.

"CARNE" DE SOJA (HYDRATED TVP) (25)

METHOD

1. Put the TVP in a pan and cover it with boiling water.

2. Stand for 10 min to allow water to be absorbed by the TVP.

3. Drain the hydrated TVP with a sifter, removing the excess of water using a spoon pressing against the sifter.

4. Use in stews, sauces, stuffed and fillings.

TVP is also known as TSP (textured soybean protein).

GRÃOS COZIDOS (Brazilian recipe) (26)

COOKED SOYBEANS

METHOD

1. Boil 3 cups of water, add half of the bicarbonate and cook for 5 min, after the second boiling.

2. Drain the water and provoke a heat shock by washing the beans with cold water, as described for soybean extract (Recipe 19).

3. Drain the water and put the beans with 3 cups of cold water for about 8 hours.

4. Drain the beans and separate the hulls.

5. Add 1 tablespoon of soybean oil and cook in an uncover pan for 1 hour or in a steam cooker for 20 min

MASSA BÁSICA (Brazilian recipe) (27)

METHOD

1. Boil 3 cups of water, add half of the bicarbonate and cook for 5 min, after the second boiling.

2. Drain the water and provoke a heat shock by washing the beans with cold water, as described for soybean extract (Recipe 19).

3. Drain the water and put the beans with 3 cups of cold water for about 8 hours.

4. Drain the beans and separate the hulls.

5. Add 1 tablespoon of soybean oil and cook in an uncover pan for 1 hour or in a steam cooker for 20 min

6. Mill the cooked soybeans in a meat mill or in a mixer until obtaining a homogeneous massa.

This massa can be stored in the freezer to be used in the preparation of different dishes.