Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 5, No. 11
December 18, 2000Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information.
SPONSORS
1. Get a FREE catalog with more than 100 soy products by calling 1-800-233-3668, or see them online at http://dixiediner.com/susa.html
2. Indiana Soybean Board represents Indiana soybean farmers who encourage you to eat more soy. http://indianasoybeanboard.com/
3. REVIVAL is the #1 doctor-recommended Soy Protein because of its great taste and quick results. Revival is studied at America's best hospitals and
doesn't have the soy taste! For a FREE SAMPLE and more information visit
http://www.revivalsoy.com/soyfoods.html.If you like this newsletter, please forward it to a friend.
CONTENTS
1. More People Eating Soy "Meat"
2. Heinz Introduces New Soymilk Product
3. Second International Vegetable Soybean Conference
4. When Soybeans Talked and Teenagers Listened
6. Holiday Recipes
_ Microwave Soynut Brittle
_ Cranberry Tofu Dessert
_ Maple Crunch
7. Getting on and off our list***********************
MORE PEOPLE EATING SOY "MEAT"
In a Reuters article last month, Linda Gilbert, president of Atlanta-based marketing firm HealthFocus, said a nationwide study of 2,000 grocery shoppers this summer showed that 22 percent buy meat substitutes. She said this figure has steadily grown from 7 percent in 1992.
"A big part of it is the greater variety of products and that you don't have to go to a health food store to buy them," she said. "In the past people bought these products to avoid meat, but the shift in emphasis is to avoid fat. It is the heart healthy trend that is driving the market. ... People want a low-fat hot dog, and if it's tofu that's great."
***********************
HEINZ INTRODUCES NEW SOYMILK PRODUCT
Heinz North America announced last month a new product called Great Awakenings Soymilk, the first Great Awakenings product to be introduced as a result of the Heinz and Hain Celestial global strategic alliance formed in 1999 to develop the natural and organic segment of the food industry. Along with the new soymilk product, Heinz has formed a new foundation to provide direct financial support to organizations that are working to prevent and cure heart disease, breast and ovarian cancer, osteoporosis and other diseases.
http://www.great-awakenings.com/
***********************
SECOND INTERNATIONAL VEGETABLE SOYBEAN CONFERENCE
The Second International Vegetable Soybean Conference set for August 10-12, 2001 at Tacoma, Washington, is being hosted by Washington State University and the Asian Vegetable Research and Development Center, Taiwan. The intent of this conference is to promote the globalization of
edamame as a world-class vegetable. Those interested in displaying an exhibit booth or scientists wishing to present a paper or poster should contact Kelly Newell at 509-335-3530 or 800-942-4978.http://www.eus.wsu.edu/c&i/edamame
***********************
WHEN SOYBEANS TALKED AND TEENAGERS LISTENED
By Susan Miller, Williamson County TEAMS Agricultural Literacy Coordinator
Marion, IL
tmiller@sondata.netImagine a class full of high school students eating and enjoying tofu and soymilk. An unlikely scenario, yes, but one I had the privilege of witnessing. As an agricultural literacy coordinator, I am responsible for teaching others about agriculture. Armed with a grant from the Illinois Soybean Association, I set out to educate high school students about soyfoods.
Normally, a teenage diet does not follow the guidelines of the food pyramid. Pizza, cheeseburgers, fries, soda and the like are the foods of choice for most. Healthy and nutritious foods fail against fast food and snacks. Even the health benefits of certain foods are of little importance to teenagers at this stage of their life. Changing the ideas and habits of teenagers is not an easy job. It takes more than facts, figures and persuasive talking. It takes food that has eye appeal, mouth-watering aroma and more importantly, a great taste.
Skepticism crossed several students' faces when I announced the program was about soybeans and their many food uses. I could tell doubts still lingered as we discussed the various food forms made from soybeans. Doubts grew larger as a container of tofu passed around the class, and we talked about the long shelf life of aseptic soymilk. The soybean's part in the fight against heart disease, cancer and osteoporosis sparked little attention. Finally, I asked if anyone had eaten any soybeans lately. No hands shot into the air and most gave me a look that said, "Lady, you must be kidding." However, their looks changed as they learned that Twinkies, French fries, and many of the their favorite foods contain soybeans or soy products.
Now came the ultimate test. Could I persuade high school students to try soymilk, tofu and soy burger crumbles? In the product's original state, highly unlikely. Disguised as the foods they loved, you bet. Keeping in mind teenage food preferences, I selected recipes that mimicked their favorites. To expose the students to as many soyfoods as possible, I picked a variety of recipes. Hot & Spicy Burrito Meat, Roasted Soy Nuts, Cherry Almond Muffins, Creamy Italian Dressing, Cranberry Raspberry Smoothie, Cajun Tofu & Roasted Red Pepper Pizza, and Breakfast Pita Pocket seemed to offer the greatest teen appeal. What teenager could turn down pizza, Mexican food, snacks, and dessert? None, I hoped.
We started our cooking adventure with the Cajun Tofu & Roasted Red Pepper Pizza. All was going well until it came time to add the tofu mixture. Interest turned into apprehension. Students asked, "What does tofu taste like?" My honest reply was that served plain, tofu was not exactly tasty. However, with additional ingredients mixed in, it could be quite good. I assured them that this tofu had plenty of spice and was not plain at all. Next came the roasted peppers and finally the mozzarella cheese. Into the oven it went and on to the next recipe. The Hot & Spicy Burrito Meat was quickly made up and left with a student to stir until heated through. By the time I measured the soymilk for the Cranberry Raspberry Smoothie, the classroom was filled with the delicious smells of pizza and burritos. If any doubts remained about trying these dishes, the aromas coming from the stoves erased them. Anything that smelled that good could not taste that bad. Reluctance gave way to a sense of adventure. A couple of students even decided to sample the soymilk plain. However, all wanted a sample of the thick shake-like Smoothie that I poured from the blender. Enthusiasm for soyfoods had caught on.
The teacher served the pizza and burritos amid ooohs and aaahs. They looked good. They smelled good. Did they taste good? The pizza vanished, and between mouthfuls the students assured me that it was "awesome". The burritos received mixed reviews, but most agreed that they were flavorful. Next on the menu came the Cherry Almond Muffins, Roasted Soybeans and Creamy Italian Dressing served with raw vegetables. Most of the vegetables disappeared without the dressing, so maybe that was not the best of choices. The students declared the Roasted Soybeans tasty and the Cherry Almond Muffins made with soy flour an instant hit. That only left the Breakfast Pita Pocket to try. None of the students had heard of soynut butter. After trying it, they proclaimed soynut butter better than peanut butter. Combining it with apple butter and apple slices in a pita quarter only enhanced its flavor. This won as their favorite.
The bell rang dismissing class and reluctantly the students left. "Thank you," and "That was great," came from those disappearing through the door. As new students came in, they questioned those leaving as to what had been happening. Their answers surprised me. The students enthusiastically shared information about the different forms of soybeans they tried. They even told the others about the everyday foods they consume containing soy products. Then they encouraged them to taste what soyfoods remained. The new students could not believe that these tasty products were soybean foods. All of the food disappeared in short time. Even some of the boys requested recipes. The soy lesson did not end there as the teacher asked for a recipe for soymilk ice cream. She thought it would make an excellent addition to the next week's lesson on homemade ice creams.
I came to convince one class to try soyfoods and ended up with two classes of soybean enthusiasts. The facts about high nutritional values and health benefits that I presented could not compete with the actual product prepared in a delicious way. That day, soyfood did the talking.
Editor's note: All of the recipes mentioned in this article are available at our Web site
***********************
RECIPES FOR THE HOLIDAYS
_Microwave Soynut Brittle
(Adapted from The New Revised General Electric Microwave Guide and Cookbook.)1 cup sugar
1/2 cup white corn syrup
1 cup roasted soynuts
1 teaspoon margarine
1 teaspoon vanilla extract
1 teaspoon baking soda(Although quick and easy, syrup mixture will be very hot! Please use caution when preparing this recipe.)
In a 1.5 quart casserole stir together sugar and syrup. Microwave at high 4 minutes. Stir in soynuts. Microwave at high 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave at high 1 to 2 minutes. Soynuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet, or unbuttered non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in air-tight container. Makes about 1 pound.
16 servings. Per serving: 131 calories, 3 g total fat (0.4 g saturated fat), 0 mg cholesterol, 24 g carbohydrate, 0.5 g dietary fiber, 3.8 g protein (all soy protein), 111 mg sodium.
_Cranberry Tofu Dessert
(From Favorites from the Heartland, 2nd Edition, published by the South Dakota Soybean Research and Promotion Council, sdsoycouncil@ideasign.com)1/4 cup flour
1 package (10 oz.) slice and bake refrigerated sugar cookie dough
3 cups fresh cranberries
2/3 cup sugar
1/4 cup water
2 Tablespoons cornstarch
2 Tablespoons unsweetened orange juice
1 package (12 oz.) lite/extra firm silken tofu
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup sugarSprinkle 1/4 cup flour onto work surface. Roll out chilled sugar cookie dough to 1/8-inch thick. Roll dough to an 11-inch circle; fit dough into a 10-inch or 10.5-inch springform pan. Bake 12 to 14 minutes at 375 degrees F. Cool.
Combine cranberries, 2/3 cup sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, cook 1 minute, stirring constantly. Remove from heat; cool.
Drain tofu and wrap in paper towel and squeeze out excess water. In blender, mix tofu, vanilla, almond extract, and 1/3 cup sugar. Process until smooth. Spread over cooled cookie dough crust. Arrange cooled cranberry sauce over tofu filling. Chill.
Cookie crust may be baked ahead, but add filling no more than 4 hours before serving.
Yield: 16 servings. Per serving: 147 calories, 3 g total fat (1 g saturated fat), 2 mg cholesterol, 86 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g total protein (1.5 g soy protein).
_Maple Crunch
3/4 cup maple syrup (not artificially sweetened)
2 cups puffed wheat cereal
2 cups oat rings cereal
2 cups oat squares cereal
1 cup roasted soynuts
1 cup dry textured soy protein
1 cup raisinsIn 2 quart microwave dish, heat maple syrup, uncovered on full power for 5 minutes. In separate large mixing bowl, combine remaining ingredients, except raisins. When syrup is ready (it is very hot), carefully pour syrup over the cereal mix. Stir quickly to coat everything well. Cook the coated mixture in microwave on full power for 3 minutes. Remove and spread on two nonstick baking sheets to cool. When cool, gently break up mixture. If it is too sticky, place 1/3 cup of mixture at a time in microwave on plate and heat at full power for 1-2 minutes, cook and break up. Stir in raisins and store in airtight container.
Yield: 8 cups or 16 servings. Serving size: 1/2 cup. Per serving: 165 calories, 2 g total fat (.03 g sat fat), 8 g protein (3.5 g soy protein), 32 g carbohydrate, 75 mg sodium, 0 mg cholesterol, 3 g dietary fiber.
***********************
Permission is granted to reprint this information, as long as credit is given to Soyfoods USA <http://soyfoods.com>
Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, info@soyfoods.com
Back issues available at <http://www.soyfoods.com/newsletter/old/OldSUSA.html>
<A HREF="http://www.soyfoods.com/newsletter/old/OldSUSA.html">Back issues</A>More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com>
<A HREF="http://soyfoods.com">Web site</A>***********************
SUBSCRIBE AND UNSUBSCRIBE
To subscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory Web site.
<http://soyfoods.com/newsletter/SubscribeSUSA.html>
<A HREF="http://soyfoods.com/newsletter/SubscribeSUSA.html">Subscribe</A>Copyright 2000
Stevens & Associates, Inc.