Recipes using the types of grain raised on our farm:

Note: Research has shown that eating soybeans and soy protein can have many health benefits, including protection from cancer. For more information about this visit: http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5

Have you tried Soy-Nut Butter available in smooth, chunky or chocolate flavored? Its available in many grocery stores now. Its a great substitute for peanut butter in all recipes. In a sandwich (grilled or with jelly) it is difficult to distinguish from peanut butter. Has 8 grams of soy protein per serving and 30% less fat than peanut butter. More information: SoyNut Butter Co., Barrington, IL Phone (800) 288-1012

Soy Cranberry Apple Bars

This is a great holiday dessert!

INGREDIENTS:

1 cup honey

3 T orange juice

1 t salt

1/3 cup vegetable oil

12.3 oz. firm silken tofu

1 t vanilla

1 egg

cup soy flour

1 1/2 cup all purpose flour

1 t baking soda

1 t cinnamon

2 cup peeled apple slices

2 cup fresh/frozen cranberries

cup chopped walnuts

Powdered sugar

 

 

Preheat oven to 350 F. Spray a 10" x 15" x 1" pan with non-stick spray. Whip honey, orange juice and salt together and blend with oil. Add tofu, vanilla and egg and beat well. Sift together flours, baking soda and cinnamon. Add to the honey/oil mixture and stir well. Fold in apples, cranberries and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with powder sugar when cooled. Yield: 48 large bars. 77 calories per bar.

 

Farm Style Baked Beans

Pot of Beans

INGREDIENTS:

1 cup cooked navy beans (or canned-drained)

2 cups cooked soybeans (1 cup dry)

1 cup cooked kidney beans (or canned-drained)

3/4 cup chopped onion

1 Tablespoon dark molasses

1 teaspoon dry mustard

1/4 cup brown sugar

1/2 pound bacon

1/2 teaspoon chopped garlic

2 tablespoons vinegar

1/2 teaspoon salt

 3/4 cup ketchup

 

Pour dry soybeans slowly into 3 quarts of boiling water so that you don't stop the boil. Cook the soybeans three to four hours in a covered pan, over medium heat, until they are soft. Save a 1/2 cup of the cooking liquid. Combine all ingredients, including the reserved liquid in a 2 quart baking dish. Bake uncovered at 325 degrees for one hour, stirring occasionally. Yield: 8-10 (1/2 cup) servings.

TVP Barbecue

INGREDIENTS:

1 lb. ground beef

1 1/4 tsp. brown sugar

1/3 cup chopped onion

1/2 tsp. salt

1/2 cup ketchup

1/2 tsp. pepper

2 tsp. mustard

1/4 - 1/2 cup Textured Veg. (Soy) Protein

2 tsp. Worcestershire sauce

 

1 1/4 tsp. vinegar

4 hamburger buns

 

Strawberry Soy Smoothy

This is a fast and delicious breakfast drink!

INGREDIENTS:

6 oz. tofu

8 oz. yogurt, flavor of your choice

2 ripe bananas

1/2 cup milk

1 pint strawberries, fresh or frozen

2 Tbsp. vanilla soy beverage mix or 1 tsp. vanilla

 

Pour all ingredients into a blender, & blend until smooth. Add more milk for a thinner drink. I like to serve this for breakfast - you can sprinkle granola on the top of each serving. Yield: 4 servings.

 

Chocolate TVP Cookies

The TVP adds the benefits of soy to the cookie, while having the same crunch as the pecans.

INGREDIENTS:

1-oz. sq. unsweetened chocolate

1/4 tsp. salt

1/2 c. margarine

1 c. flour

1/2 c. sugar

1/3 c. nuts, chopped (Pecans)

1 egg

1/3 c. (Soy) Textured Veg. Protein (TVP)

1/4 tsp. vanilla

 

 

Melt chocolate, & cool slightly. Cream margarine; add melted chocolate. Add sugar, egg, vanilla, salt, & mix thoroughly. Add flour, nuts, & TVP. Roll dough into balls (about 1 tsp. per ball), & place about 1 in. apart on ungreased cookie sheet. Bake at 350 degrees for 10-12 min. Yield: 2 1/2 doz. cookies

 

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