Soyfoods Recipes – April Soyfoods Month // 04/28/16

As heard on KFGO Joel Heitkamp Show:

 

Easy Stuffed Shells

18         large pasta shells

1            26-ounce jar of your favorite pasta sauce

1            egg

1            (12.3-ounce) package silken soft tofu (mashed)

2            cups shredded mozzarella cheese, divided

¾           cups grated Parmesan cheese, divided

2            tablespoons chopped fresh parsley

 

  1. Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley.
  2. To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  3. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings.

CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;

More recipes at:  www.thesoyfoodscouncil.com

 

Elizabeth’s Chocolate Pudding Pies

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ.  This desert is so easy and incredibly delicious, a real show stopper.

  • 16-ounce container silken firm tofu
  • cup confectioner’s sugar
  • cup Scharffen Berger Cocoa or other Best Quality Cocoa
  • teaspoon vanilla
  • tablespoon corn syrup
  • individual, prepared graham crust pie shells

½   pint of heavy whipping cream, whipped

fresh raspberries for garnish

shaved chocolate or mini chocolate chips for garnish

  1. Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.
  2. Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.
  3. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.

 

 

Edamame and Corn Salad

 2 T. balsamic vinegar

2 T. cider vinegar

1 T. brown sugar

1/2 t. ground cumin

1/2 t. onion powder

1 clove garlic, minced

1 1/2 c. cooked shelled edamame

1 1/2 c. cooked corn

1/2 c. chopped red bell pepper

  1. In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.

 

  1. Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.

Serves 6.  Short cut- use ½ cup of bottled balsamic vinegar dressing and add 1 teaspoon of cumin, stir to combine. Pour over edamame, corn and red pepper. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.

 

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