Miscellaneous

SUMMER VEGETABLE MEDLEY

2 tablespoons margarine
1 cup edamame
2 cups zucchini, sliced
1 cup fresh or frozen corn
1 cup sweet red pepper, sliced
½ cup red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons fresh herbs (thyme, basil, chives)
¼ cup grated parmesan cheese

Melt margarine in large skillet. Add edamame, zucchini, corn, red pepper, red onion and herbs; cook until vegetables are fork tender. Remove from skillet from heat and stir in cherry tomatoes and grated parmesan cheese; stir to blend. Serves 4 to 6.

SOY GRANOLA

3 cups uncooked quick-cooking oats
1 cup sliced unblanched almonds
3 tablespoons margarine, melted
1 cup honey
½ cup vanilla flavored soy protein powder mix
1 teaspoon cinnamon
3 cups soy cereal flakes or whole-grain cereal
½ cup dried golden raisins
½ cup pitted dates
½ cup roasted soy nuts

Preheat oven to 325°F. Spread oats and almonds in single layer in 13 x9-inch baking pan. Bake 30 minutes until lightly toasted, stirring frequently with wooden spoon. Remove pan from oven and set aside. Combine butter, honey, soy protein powder, and cinnamon in large bowl and blend well. Add oat/almond mixture and toss until completely coated.

Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool a few minutes then break mixture into chunks. In a large bowl combine mixture, cereal, dried fruit and soy nuts. Store in airtight container at room temperature for up to 2 weeks.

Yield 12 cups. Per 1 cup serving: 363 calories, 12 g fat (2.4 g sat fat), 0 mg cholesterol, 125 mg sodium, 59 g carbohydrate, 1 g protein (7 g soy protein), 6.4 g dietary fiber.

* 2008 Soyfoods Guide

Soy Flour Blend

7 cups all-purpose flour
1 cup soy flour

Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour.