Soy Pigs in a Blanket
Ingredients:
- 8-10 soy sausage-style breakfast links
- 1 or 2 tubes refrigerated crescent roll dough (8-10 triangles)
Directions:
Preheat oven to 375 degrees. Heat sausage links in microwave until mostly heated, about 1-2 minutes. Pat dry with paper towels if necessary. Roll out crescent dough triangles and place one link near big end. Roll up. Place on ungreased baking sheet and cook for 10 – 13 minutes, or until rolls are browned and done. Makes 8-10.
Recipe created by culinary dietitian Kim Galeaz, RDN CD
Almond Cream Topping for Fruit Salad
Ingredients:
- 3 (8 ounce) containers Veggie soy-based cream cheese
- ¾ cup plus 2 tablespoons vanilla soymilk*
- ½ cup honey
- 2 ounces almond extract*
- (Favorite Fruit Salad)
Directions:
Mix all ingredients in a food processor until smooth and creamy. Refrigerate before serving to thicken slightly. Serve on side with any favorite fruit salad. Makes about 4 cups (16 servings of ¼ cup each).
*Add more vanilla soymilk and almond extract if thinner topping is desired.
Recipe created by culinary dietitian Kim Galeaz, RDN CD
Asian Chicken, Soynut Butter & Edamame Wrap
Ingredients:
- 4 tablespoons Asian Soynut Butter Spread(recipe below)
- 3-4 ounces cooked chicken strips
- 1 large flour tortilla wrap
- ¼-1/3 cup shredded red cabbage
- 2 tablespoons edamame (shelled)
- ¼ cup shredded carrots
- 1 tablespoon chopped water chestnuts
- 1-2 tablespoons chopped green onion
Directions:
Prepare Asian Soynut Butter Spread. Spread tortilla with Asian spread. Arrange all ingredients across wrap. Roll or fold and cut into thirds.
Makes 1 large wrap (1 or 2 servings) Recipe created by culinary dietitian Kim Galeaz RDN CD
Asian Soynut Butter Spread
Ingredients:
- 1 tablespoon light soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons teriyaki sauce
- 1 teaspoon sesame chili oil
- 1 teaspoon rice vinegar
Directions:
Mix all ingredients in a small bowl. Store refrigerated in a tightly covered container.
Recipe created by culinary dietitian Kim Galeaz, RDN CD
Hot & Spicy Taco Meat Filling
Ingredients:
- 1 pound extra lean (at least 90% lean) ground beef
- 1 (12 ounce) package frozen soy burger-style crumbles
- 1 (14 – 16 ounce) can diced tomatoes with green chilies
- 1 (4-5 ounce) can chopped green chilies
- 1 teaspoon chili powder
- ½ to 1 teaspoon crushed red pepper
- 6 to 10 drops hot tabasco sauce
Directions:
In a large skillet over medium-high heat, cook ground beef until just starting to brown. Add soy crumbles and continue cooking until beef is nearly done. Add all remaining ingredients and heat until hot throughout. Makes about 4 – 5 cups taco meat mixture (maybe 10 – 18 tacos, depending on shell size).
Can also be served as burrito filling.
Recipe by Culinary Nutritionist & Registered Dietitian Kim Galeaz.
Dark Chocolate Filling for Tarts
Ingredients:
- 1 (12 ounce) package semisweet chocolate chips
- 1 (12.3 ounce) package firm silken tofu
- 1 (12.3 ounce) package soft, firm or extra firm silken tofu
- 4 tablespoons light corn syrup
Directions:
Mini tart shells or cups (chocolate, graham, shortbread, etc…)
Melt chocolate chips in microwave. Stir frequently to prevent burning and clumping. Stir in corn syrup. In a food processor or blender, blend tofu until smooth. Add melted chocolate mixture and blend until creamy. Pour into shells, tarts, cups (or pie shell) and chill/refrigerate at least 4 hours before serving.
Makes enough filling for 1 (9-inch) pie or 16 to 30 tarts depending on shell size
Recipe provided by culinary dietitian Kim Galeaz, RDN, CD
