Third Annual
Soyfoods Symposium
Recipes
We Celebrate Soy
by Chef Carrie Balkcom, CEC
Chef Evans and I took the challenge of working with the Soy Council to create recipe items that the average consumer would use. As we walked the aisles of our local supermarkets (without having to go to specialty markets), we found soy milk, tofu, and soy sausage, and discovered that we could incorporate these items into traditional recipes and not compromise taste or texture.
We played with edamame with various flavorings, plain and mixing in anything that calls for a bean. The texture of the bean is pleasing, plain and also does justice to the other items we placed with it. Working with tofu has been a joy. Even though the textures and proteins are different, we found it very forgiving and easy to adapt. Most traditional consumers, if started with basics, will then move on to other forms of soy, i.e. nut butters, tvp and tempeh.
We took recipes from menus we have used in our respective food service operations and modified them with soy, to make them healthier. We are not vegetarians personally, nor do we teach specific vegetarian cooking, so this was a worthy challenge.
We celebrate soy. We did not hide the soy. We incorporated it successfully into menu items that will make them healthier and lower in cost to produce on a large scale. ENJOY!
Recipes by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC
- Soy Caesar with Parmesan Croutons
- Cucumber, Tomato, Tofu and Sprouts with Citrus Vinaigrette
- Herb Crusted Roast Pork Loin Stuffed with Soy Sausage
- Tri-Colored Fusilli Pasta with Soy Cream Sauce and Wild Mushroom Ragout
- Winter Squash Soufflé
- Soy Spanokopita
- Grilled Polenta and Soy Cream Tomato Coulis
- Char-grilled Vegetables with Tofu Salsa
- Soy and Veggie Napoleons
- Soy Chocolate Mousse in Soy Crepes with Fresh Berries
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