It’s easy to enjoy soy every day
Mention soy to your average consumer and they likely think of edamame and soy sauce. But soy is so amazingly prevalent in our everyday lives we often take for granted what a perfect food ingredient it can be.
Soy is easily found in everyday foods at your local supermarket. Soy flour, fiber and protein are commonly used in packaged foods such as nutrition bars, baked goods, breads, soups, sauces, beverages, cereals, plant-based meat alternatives and snack foods.
Soybean oil — more commonly known as vegetable oil on supermarket shelves — is the most widely used edible oil in the U.S. Chefs love it mainly due to its neutral flavor profile, which helps a recipe’s other ingredients shine through. Add the U.S. Food and Drug Administration’s heart health claim and omega-3s, and it’s a win-win for flavor and health.
You can discover the joy of cooking with soy from main dishes to decadent desserts. One place to start is with the recipes here. You can find many more at mosoy.org/recipes. No matter your level — home chef to not-enough-time novice — there are many ways to enjoy soy at your table or on the go.
This article was brought to you by the soy checkoff. Recipes provided by Missouri Soybeans.
2 1/2 packages graham cracker crumbs
1 cup melted margarine
8 ounces cream cheese, softened
10 1/2 ounces firm tofu
8 ounces whipped topping
1 quart blackberries
2 1/2 tablespoons cornstarch
1/2 cup sugar
Mix cracker crumbs and margarine and press into a 9-by-13-inch pan.
Blend cream cheese and tofu in blender until smooth. Fold in whipped topping and set aside.
In a saute pan over medium heat cook berries, cornstarch and sugar until thick. Cool.
Fold blackberry mixture into cream cheese mixture and pour into pan. Refrigerate until set.
Cut into squares and serve.
1 cup all-purpose flour
1/3 cup defatted soy flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/4 cup water
3/4 cup canned pumpkin
1/3 cup soybean oil
Heat oven to 325 degrees.
Combine all-purpose flour, soy flour, baking soda, salt, cinnamon and nutmeg in medium bowl; stir to mix.
Combine eggs and sugar in a large bowl; mix well. Add water, pumpkin and oil to eggs and sugar; mix well. Gradually add flour mixture to pumpkin mixture, mixing until just combined.
Transfer batter to a 9-by-5-inch loaf pan that has been sprayed with nonstick cooking spray. Cook for 45 to 50 minutes, or until wooden pick inserted in center comes out clean.
Let cool for 10 minutes, then remove and serve.
Roasted Butternut Squash
1 butternut squash, sliced
2 tablespoons honey
1 tablespoon gochujang
1 tablespoon soy sauce
1 teaspoon sesame oil
4 cloves garlic, minced
Heat oven to 400 degrees.
Peel and seed the butternut squash. Slice squash into 1/4 inch slices.
Combine honey, gochujang, soy sauce, sesame oil and garlic. Toss butternut squash in honey soy sauce.
Arrange squash in an even layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip squash and return to the oven for another 10 minutes or until tender.
Garnish with scallions and roasted soybeans and serve.
If you don’t care for butternut squash, this recipe works well with other vegetables.
State Fair Corn Dogs
Soy oil, for frying
1 3/4 cups yellow cornmeal
1 cup flour
1/3 cup soy flour
3 1/2 tablespoons sugar
1 tablespoon dry mustard
1 1/3 cups milk
16 hot dogs
Skewers for frying
Heat oil to 365 degrees in a deep fryer.
Combine cornmeal, flour, soy flour, sugar and dry mustard in a large bowl; mix well. In separate bowl combine milk and eggs. Combine wet and dry ingredients; stir until smooth.
Dry hot dogs with paper towel and insert skewer into each one. Dip hot dogs into the batter; coating completely.
Fry corn dogs, 1 or 2 at a time, in the oil until golden brown.