Don't forget to visit the other So Soya+ Recipe sections as well:
E-Cook book (click here),
E-Cook book (PDF version)
or
view submitted recipes or submit your own creative recipes (click here)
NEW RECIPES
Yummy Sosoya Stir-fry
Thank you to Lisa Pearce for contributing this recipe.
Ingredients :
1/2 cup chopped carrots
1/2 cup each chopped red and green pepper
1 cup sliced mushrooms
1/2 cup sliced zuccini
1/2 cup sliced asparagus
1/3 cup finely chopped green onions
1/2 pkg. So-soya
1-2 cup water
1/3 cup sweet and sour sauce
1/3 cup soya sauce
3 Oxo cubes
4-5 cups cooked rice
Combine water, sweet and sour sauce, soya sauce, asparagus, and So-Soya
in a large sauce pan. Heat, covered, on med-high until water boils. Add
crumbled Oxo cubes and reduce heat. Simmer, covered for 10-15 min. Add
water as needed. Add carrots, zuccini, peppers, mushrooms and onions.
Simmer, covered,for 10 min. Uncover and let some of the liquid evaporate
or use some liquid to cook the rice in for better flavor. Then keep covered
until rice is ready. Makes 4-6 delicious servings.
So Soya+ with Country Style Gravy & Rice
Thank you to Pat Sabin for contributing this recipe.
Ingredients :
Blend until smooth: 1/2 c warm water.
1/2 c cashew pieces, or whole wheat flour or unbleached white flour
1 T onion powder
1 T cornstarch
2 T oil ( omit if using nuts)
1/4 t salt (optional)
3 T soy sauce
1 T Brewer's yeast flakes
1/4 t garlic powder
When creamy, add 1 1/2 C more water and blend. Pour into saucepan and
cook over med heat, stirring constantly, add soya wise and cook untill
thick. a good cream sauce. (Be sure to rinse cashews.) seve over Hot Rice.
So Soya+ chicken pasta
Thank you to Chellie for contributing this recipe.
I rehydrated half a box of So Soya+ in vegetable broth with a few drops of liquid smoke added. when they were rehydrated, I sizzled them a little in a cast iron skillet to brown them. I added them to a pot of bowtie pasta with tomatoes, onions, basil and a little olive oil, salt and pepper to taste. It was great!
Cocont and Basil So Soya+
Thank you to Saira Kirefu for contributing this recipe.
Serves 4
Ingredients :
Coconut and Basil So Soya 2 tblsp oil
1 Onion finely chopped
1 tblsp red chillies finely chopped
75g So Soya (approx. 1/4 package)
2 cups water
1 cup fresh basil chopped
2 tblsp fish sauce
1 tsp coriander chopped
1 1/2 tsp sugar
1 cup coconut cream
1. Heat oil then add onions and chillies and cook until soft.
2. Add So Soya and the rest of the ingrediates except coconut.
3. Cook until So Soya is softened
4. Add coconut cream and stir until well heated.
5. Serve immedeately with Rice or Noodles.
Finicky grand kids
Thank you to Barbara for contributing this recipe.
Not really sure you can call this an individual recipe, but our g-kids come from a meat-eating home and we're strickly vegetarian. Since there are certain things that all little kids seem to love, we take advantage of that by substituting So-Soya+ in dishes they like.
From the time they were very young, we've had a tradition of "Baby Pizzas". We start with English muffins, spread on the sauce that has already had So Soya+ marinating in it and then sprinkle cheese on top. They love it.
Another favorite is Tacos. Add So Soya+ to taco sauce, fill the taco and add shredded cheese, sour creme, lettuce and tomatoes. Or make Tostadas the same way. The kids are 11 and 9 now and are starting to understand that your food choices have consequences and ramifications that we may not be aware of. They like that no animals die for our food.
Yummy Burritos
Thank you to Barbara for contributing this recipe.
It's almost embarrassing how easy this is: start with a chopped onion, bell pepper, mushrooms. Saute with water if you want to cut fat and calories, oil if that's not a concern. You don't need to saute until done.
Add a large can of enchilada sauce, the desired amount of So Soya+ and then clean out the frig: add a little of this and a little of that. I like to put some corn, broccoli, caluliflower - all from the frozen bags where you can take out what you want and return the rest to the freezer. Let all this simmer until the veggies are done as well you like.
Warm large tortillas and spoon some of your veggie mixture into them. You can add some refried beans if you like.
Beware that many brands of refried beans are made with lard; if you don't want to eat lard, check for "no fat" or vegetarian on the label but you still must check.
Fold the tortilla like a burrito, garnish with more enchilda sauce if you want but they won't be dry if you don't. Also add some sour creme, lettuce, tomato - whatever you like on yours.
This is just so delicious and no one can believe how quick and easy it is.
So Soya burger.....
Thank you to Laura for contributing this recipe.
I soak the slices in soy sauce, fry them till slightly crisp. I slice Vidalia onion, tomato and put them and So Soya slice on wheat bread. Easy and yummy!
Sloppy So-Soya+
Thank you to Joes Chellie for contributing this recipe.
I cooked up the So Soya + Grounds as listed on the package
but with not quite as much water, and sizzled them a little in a skillet.
I added sloppy joe sauce to it and let the grounds soak it up a little
bit more. I put them on honey-cracked-wheat buns and served them up with
oven-baked fries and corn on the cob.
Great to have non fat sloppy joes !!!
So Soya+ Beef Stir Fry
Thank you to Rosemarie Nelson for contributing this
recipe.
Soak and drain So Soya+ as directions state.
Marinate in a mixture of 1/2 cup each -Teriyaki sauce and
oyster sauce. Cover and refrigerate (the longer, the better).
Prepare the following:
4 cups washed drained and steamed bean sprouts
1 cup thinly sliced onion 2 cups washed and sliced fresh mushrooms
1 large Jicama root, peeled and sliced (or water chestnuts, drained)
2 cups green beans, cut fresh or frozen
1/2 cup green, red and/or yellow pepper,
sliced 1 large carrot,
peeled and grated Spray non-stick WOK with vegetable
Spray Stir fry veggies until the bean sprouts are tender,
but not mushy.
Add the So Soya+ and marinade sauces, and continue to stir.
Add the grated carrot and continue to stir fry until the SO Soya+ is heated
thoroughly.
This can be served with rice, but is great as a one dish meal. Depending on other dishes served this will serve 4 people or make 4 seperate meals.
Spicy Stir Fry
Thank you to Jay for contributing this recipe.
Ingredients
1 cup So Soya+ dry
2 Tb Hoisin sauce
1 tsp Chinese chile paste with garlic
2 Tb canola oil
2 Tb ginger,
chopped 2 cloves garlic,
chopped 1/2 bell pepper,
1" pieces 1 cup onion,
sliced 2 cups broccoli florets
1 cup zucchini,
cubed 1 cup mushrooms,
sliced 2 Tb dry sherry Cooked rice
1. Soak and drain So Soya, as per directions.
2. Combine the hoisin sauce and chile paste and put aside.
3. Heat 2 teaspoons of the oil in a wok or large fry pan. Add chopped
ginger and garlic. Stir fry for 30 seconds. Add onion and bell pepper.
Stir fry for 2 minutes. Remove from pan.
4. Heat 2 teaspoons of the oil in the wok or large fry pan. Add the broccoli,
zucchini, and mushrooms. Stir fry for 1 minute. Add the dry sherry. Cover
for 2 minutes. Remove from pan.
5. Heat 2 teaspoons of the oil in the wok or large fry pan. Add the So
Soya. Stir fry for 30 seconds. Add the combined Hoisin sauce and chile
paste. Stir fry for 30 seconds and add all the vegetables. Stir fry for
1 minute.
6. Serve over rice.
Srilankan Sosoya+ curry
Thank you to Jacques for contributing this recipe.
Sri Lanka sosoya+ curry.
-1 cup dry sosoya+ slice
-1 cup chicken bouillon
-1 cup aprx. of coconut cream (I use the powder stuff)
-1 ognion cut in half and sliced fine
-1 stick of cinnamon
-1 pinch of garlic powder or fresh (your choice)
-1 table spoon of Maldive fish flakes (found in indian store)
-2 tea spoon of curry powder(you can use more to tast,like I do)
-3-4 good shots of hot peper sauce or chily powder (if you feel like it)
- salt and peper
I soak my sosoya+ in the beef bouillon for 20 min. then put it, bouillon
and all in a wok and bring it to boil with a bit of oil so it does not
stick. When the liquid is all absorbed and evaporated I tosse the ognions,
the maldive fish and the spices in. I let cook on med heat for 5 min.
then add the coconut cream and let cook for an additional 5 min. Remove
the cinnamon stick and serve hot with basmati rice.
So soya+ Wrap for one
Thank you to Deborah Kreut for contributing this recipe.
1 cup chicken flavored bouillon
6 or 7 slices sosoya+
1 large wrap (any flovor)
avacado crushed
1 lettuce leaf
1 portion alfal sprouts
1 sliced mushroom
3 sliced cucumber
2 inches carrot sliced
1 slice tomato
Cut in half rehydrate sosoya, spread avacado in middle of wrap, place
1 leaf lettuce on wraparrange the rest of the veggies on wrap, arrange
sosoy+ slices on wrap, wrap as a burritto. Retain boulion liquid for furture
use.
Serve with 1 corn on the cob.
Sosoya francaise
Thank you to Nadine Russo for contributing this recipe.
As in Chicken Francaise Sicilian style...This is a family recipe given to me by my sister in law. I made it with real chicken or fish slices and now with SoSoya. It's always a favourite.
Use :
Sliced So soya+
1 large box will feed 4 people
1 cup lemon juice ( fresh preferably)
1 cup hot chicken stock ( or any stock)
1 egg beaten
2 TBSP olive oil
6 TBSP white wine
1/4 cup bread seasoned crumbs ( garlic, oregano, parsley,thyme, mint,
pepper)
Marinate SoSoya in hot chicken stock for 20 minutes.
Heat olive oil in frying pan.
Remove SoSoya slices and dip them in egg, then in bread crumbs. stir fry
in hot olive oil for a couple of minutes.
Remove all sosoya and place aside.
Pour Wine in pan and allow it to almost evaporate.
Add lemon Juice and allow it to boil.
Add the Sosoya slices back in the frying pan. mix it all up. If the sauce
is too liquidy, add a little arrowroot to thicken.
Don't over do the arrowroot or it will be pasty. This is a very quick
preparation, while you make the salad. If you wish , you can substitute
the bread crumbs with any other coating, like corn meal, or Matzo meal,
or flour. Bon apetito!
Sosoya pasta putanesca
Thank you to Nadine Russo for contributing this recipe.
My absolute favourite...
1/2 box of Sosoya slices
2 eggplants cubed with the skin on.
1 large onion chopped
2 TBSP garlic finely chopped
salt -&- pepper
1/4 cup red wine
1/4 cup capers
1/4 cup green olives filled with pimentoes
1/4 cup black olives ( no pits please)
a little handful dried tomatoes
olive oil
4 soft fresh tomatoes cubed ( or 1 can tomatoes)
In a large pot, add oil, onion and saute till transluscent.
Add garlic, Eggplant .
Stir eggplant until softened .
Add capers , olives , dried tomatoes, cover and simmer for 30 minutes.
While simmering, if using fresh tomatoes, you have to get them into a
sauce so fry them on a medium flame in a different pan, when they become
soft and mushy, throw them into the eggplant mixture.
If using a can, just pour the can into the eggplant mixture.
Add wine.
If after 30 minutes the eggplant mixture is still too thick , add a little
bouillon or stock to give it a sauc consistency.
Gert the pasta ready, I like to use ziti or rigatoni.
Pour a little putanesca over the ziti , add a little Pecorino romano ,grated
cheese .
You 'll be asked for seconds...
So soya w/peanut sauce
Thank you to Melissa for contributing this recipe.
I "borrowed" this idea from a cooking light recipe. It's great served over rice.
1/4 c. light coconut milk
1 1/2 c. so-soya soaked in hot water (just like it says on the package).
SAUCE:
2 T peanut butter
T water
2 t brown sugar
2 t lime juice
t sesame oil
T soy sauce
1/2 t curry powder
1/4 t salt
1/4 t crushed red pepper
minced garlic clove
Whisk together and add so-soya that's been soaked in hot
water. This can be heated up or served at room temperature. It's also
delicious if fresh steamed veggies are added. I used zucchini and asparagus.
Thai stir fry
Thank you to Saira Kirefu for contributing this recipe.
Serves 4
Ingredients :
2 cups rice
1 tbsp sesame oil
1 cup onions chopped
3 cloves garlic, grated
1 1/2 tble ginger, grated
1 1/2 cup water
50 g So Soya (approx 1/4 box)
1/4 cup soy sauce
2 1/2 tbsp cornstarch
2 cups corn
2 cups red peppers, sliced
1/4 cup ketchup
3 tbsp balsamic vinegar
2 tbsp lemon juice
2 tsp sugar 1 tsb black pepper
1. Cook rice as per directions.
2. Add sesame oil to a skillet and heat.
3. Add onions and cook until tender.
4. Add water, So Soya, garlic and ginger and simmer for 1 minute.
5. Mix cornstarch with soy sauce and stir until dissolved.
6. Add remaining ingredients and bring to a boil.
7. Reduce heat and simmer until sauce thickens.
8. Serve on the sauce on the rice.
Sheppards Pie Sauce Ingrediates Potatoe Mixture
Thank you to Saira Kirefu for contributing this recipe.
Ingredients:
2 Onions,
chopped 8 medium Potatoes
4 cloves Garlic, minced 4 gloves Garlic
4 tblsp SoSoya seasoning
2 tblsp Butter
2 cups Ketchup
Salt & Pepper
to taste 1 cup Soya sauce
3 tblsp Lemon juice
2 cups BBQ sauce
2 inches Ginger,
minced 1 cup Corn
1 cup Zuccinni
1 cup Tomatoes
1 tsp Hot sauce
2 tblsp Honey
Salt & Pepper to taste
1 1/2 Water
1 1/2 cups SoSoya Ground
1. Place the potatoes in a pot and add enough water to cover the potatoes and boil until they are tender.
2. Saute onions and garlic in a little oil, until tender
3. Add all other ingrediates except Water and SoSoya Ground.
4. Simmer for 2 minutes then add the rest of the Water and SoSoya.
5. Simmer for 20 minutes then set aside.
6. Once the potatoes are tender peel and mash them.
7. Fold in the remaining ingrediates for the potatoe mixture.
8. In an oven proof dish place the sauce on the bottom and cover with the potatoe mixture.
9. Cover and place in preheated oven for 20 minutes at
350F.
So Soya+ Jerky
Thank you to Robert Van De Walle for contributing this
recipe.
My recently vegetarian daughter is leaving for a week-long backpack trip,
and she wants some jerky! I made some with So Soya plus; we all liked
it! This is a rough recipe, just for guidance and the idea- alter it to
suit your taste. Be sure you have a fair amount of drinking water handy,
since this jerky will be reconstituting in your belly!
Add 1 generous handful So Soya+ to a scant 1/4 cup of your favorite marinade,
a couple of generous tablespoons of vegetable/ sesame/olive oil, a bit
of ground garlic, and a little water. The whole mixture should look really
dry. Pop it in the microwave for a minute or so, and stir, stir, stir.
Keep it warm, and keep working it. After 10 minutes of fiddling with it,
it'll take on the characteristics of jerky.
I've no idea how long this will keep; we burn through it too fast!
SO SOYA+ RECIPE INDEX
RECIPE
1. SO SOYA+ TRADITIONAL STIR FRY
4. SO SOYA+ OLD FASHIONED GROUND PIE
7. ORANGE GINGER SO SOYA+ STIR FRY
10. COUNTRY CHILI WITH SO SOYA + GROUND
14 a). BASIC RED SAUCE TO USE WITH SO SOYA + RAGU RECIPE
14 b). PENNE WITH SO SOYA + RAGU
15. SO SOYA+ FAJITAS
16. SO SOYA+ WHITE CHILI
17. SO SOYA+ "JOHN THE NAVIGATOR" SPECIAL
20. COCONUT CRUSTED CHEESE CAKE WITH GLAZED BANANA CHIPS
21. SO SOYA+ HONEY GARLIC SPARE RIBS
TO SUBMIT A RECIPE, CLICK HERE
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FOR A PREVIEW OF THE SO SOYA+ COOK BOOK, CLICK HERE
1. So Soya+ TRADITIONAL STIR FRY
Ingredients:
So Soya+ slices 1/2 227g box
Water 5 cups
B.H.I. extra virgin sesame oil 2 Tbsp.
Soya sauce 1 Tbsp.
Hoisin/ stir fry sauce 4-6 Tbsp.
Sliced red pepper 1
Sliced green pepper 1
bean sprouts 1 cup
1.Soak So Soya+ in hot water for 15 minutes. Drain,discarding excess water.
Heat sesame oil in a large frying pan or wok. Add soaked So Soya+ ,hoisin/stir
fry and soya sauces. Add peppers, andsprouts. Stir fry 3 to 5 minutes.
2.Serve in a wrap, with rice or over noodles.
Enjoy!
2. ORANGE GINGER So Soya+ STIR FRY
Ingredients:
So Soya+ Slices 1/2 227g box
Orange Juice
grated ginger 1 Tbsp.
garlic 1-2 cloves
soya sauce 1/4 cup
ground mace 1/8 tsp.
vanilla extract 1/2 tsp.
B.H.I. extra virgin sesame oil 2 Tbsp.
Assorted fresh vegetables
1.Combine the first 7 ingredients in a shallow microwave dish. Use enough orange juice to make sure So Soya + is completely submerged. Stir. Cook, uncovered, on high for 10 minutes.
2.Drain, reserving liquid.
3.Heat sesame oil in a large frying pan or wok. Stir fry So Soya+, adding fresh vegetables. Add reserved liquid as needed. Cook for about 5 minutes, or until vegetables are desired consistency.
4.Serve rolled up in a vegetable wrap, or on a bed
of rice or noodles. Enjoy!
3. BARBEQUED So Soya+ SHISH KEBOBS
Ingrediets:
So Soya+ Slices 2 cups
teriyaki sauce 2 cups
water 3 cups
assorted vegetables
B.H.I. extra virgin sesame oil
1.Submerge So Soya+ in a mix of water and teriyaki sauce in a shallow microwave container. Microwave on high for 10 minutes. Drain.
2.On skewers, alternate So Soya+ chunks and fresh vegetables. Lightly brush with oil.
3.Barbeque or grill until vegetables are desired consistency. Enjoy!
4. So Soya+ NACHOS DELUXE
Ingredients:
Nacho Chips (any variety) 1 Bag
Meaty Mixture:
So Soya+ Ground1/2 227g box
water of broth 3 cups
taco seasoning 1 packet
B.H.I. extra virgin sesame oil 2 Tbsp.
sour cream 2 oz.
taco sauce 8 oz.
Toppings:
Cheddar cheese (grated) 1 cup
Diced Tomatoes 1-2 Medium
Dip:
sour cream
1.To prepare Meaty Mixture, heat water or broth. Soak So Soya+ Ground for 15 minutes. Drain.
2.Heat sesame oil in a large frying pan or wok. Stir fry So Soya+ and taco seasoning for 5 minutes. Remove from heat. Mix in taco sauce.
3.Place a hearty helping of nacho chips on individual plates, or a party platter. Spoon meaty mixture on top. Add cheese and tomatoes.
4.Microwave on high until cheese is melted.
5.Serve with sour cream on the side.
Enjoy!
5. SPICY So Soya+ STIR FRY (serves 4)
Ingredients:
½ box SO SOYA+ Slices
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped celery
2 tomatoes (chopped)
1 tsp. cumin
½ tsp. hot sauce
1 tsp. garlic (2 -3 cloves)
1 tsp. sugar or apple juice
1 tsp. worcestersbire sauce
Soak SO SOYA + in boiling hot water as per package directions. Drain.
In a frying pan, heat oil. Add onions and celery and SO SOYA+.
After 2 minutes, add the SO SOYA+ and all remaining ingredients.
Stir fry for 15 minutes and serve over cooked brown, wild or white rice.
Enjoy!
6. So Soya + CASSEROLE SUPREME (serves 4)
Ingredients:
½ box SO SOYA+ Slices
2 cups chicken broth
1 10 oz. can cream of mushroom soup
1 bunch of broccoli
cheese slices - either swiss or cheddar
Soak So Soya + in hot chicken broth for 15 minutes Drain.
In a casserole dish, layer 1/2 cream of mushroom soup, 1/2 So Soya +, 1/2 bunch broccoli, 1/2 cheese slices. Repeat.
Cover casserole dish and bake at 350 F., 40 to 45 minutes. To create a crispy topping, remove cover for last 10 minutes.
Serve over bed of rice or noodles.
Enjoy!
7. So Soya+ ROTI FAJITAS (Serves 4)
Ingredients:
½ box SO SOYA+ Slices
4 cups water
2 Tbsp. your favourite sauce (e.g. ketchup or hoisin or hot sauce etc.)
2 Tbs. Extra Virgin Sesame Oil
1 cup your favourite vegetables (e.g. onions or broccoli or green peppers
or snow peas or celery or mushrooms or any combination you like)
Soak SO SOYA+ in boiling hot water and your favourite sauce for 10 - 15 minutes until soft. Drain.
In a frying pan, combine SO SOYA+ and your favourite vegetables
Stir fry 2 - 5 minutes until surrounding flavours are absorbed into SO SOYA+ and SO SOYA+ and vegetables are desired consistency.
Heat 7 Rotis in oven until warm.Place the stir fry in Rotis and serve.
Enjoy!
8. QUICK So Soya+ CHILI (serves 4)
Ingredients:
½ box SO SOYA+ Ground
1 large onion (diced)
1 clove garlic (diced)
1 red pepper (diced)
1 green pepper (diced)
1 can kidney beans
1 large can of diced tomatoes
2 sprigs fresh parsley (chopped)
dash chili pepper seeds
Place all ingredients in a large pot. Simmer for 20 minutes.
Enjoy!
9. So Soya+ DEVILLED BURGERS (serves 8)
Topping can be prepared in advance as it keeps well in refrigerator. Accompany these with soup or salad for a filling meal.
Have ready:
8 whole wheat buns, split in half
Mix and let stand 10 minutes:
2 cups SO SOYA+
2 cups hot boiled water
Mix in another bowl for sauce:
6 oz. can tomato paste
1/2 cup vegetable stock or water
1/2 tsp. salt
1 tsp. oregano
1 tsp. cumin
1 tsp. Worchestershire sauce
1/2 tsp. red hot sauce
Drain the SO SOYA+ and add it to the sauce.
Place buns on a cookie sheet and spread with SO SOYA+ mixture.
Place under a preheated broiler. Cook 4 to 5 minutes until topping is bubbly. Be sure to spread mixture all the way to the edges so the buns do not burn.
10. COUNTRY CHILI WITH So Soya+ GROUND
Ingredients:
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
1 cup So Soya+ Ground
2 Tbsp. ketchup
2 Tbsp. olive oil
2 Tbsp. chili powder
2 tsp. oregano
1/2 tsp. cayenne
2 (28 oz.) cans tomatoes,coarsely chopped
2 (16 oz.) cans red kidney beans with liquid
2 cups hot water or vegetable broth
1. Pour 2 cups boiling water over 1 cup So Soya+ Ground and 2 Tbsp. ketchup and let stand 10 minutes
2.Heat a large pan. Add: 2 Tbsp. olive oil
3.Over medium heat, sauté the onions, pepper and garlic a few minutes. Sprinkle over the So Soya+ and stir with a fork: 2 Tbsp. chili powder, 2 tsp. oregano, 1/2 tsp. cayenne
4.Add the So Soya+ Ground to the pan and cook few minutes.
Sir in:
2 (28 oz.) cans tomatoes, coarsely chopped
2 (16 oz.) cans red kidney beans with liquid
2 cups hot water or vegetable broth
5.Cover and simmer for 30 minutes to one hour.
Taste and add salt. If desired, add a 16 oz.
package of frozen corn for the last 15 minutes.
Enjoy!
11. OLD FASHIONED GROUND PIE
The filing can be made a week ahead and refrigerated. Serves 8-10
Place in a large pot:
1 cup So Soya+ Ground dry
1 cup hot water
4 cups tart apples, peeled and diced
1 cup raisins or currants (or half and half)
1/2 cup apple cider
1/2 cup brown sugar (if apples are not tart reduce sugar) grated rind and
juice of 1 orange grated rind and juice of 1 lemon
1.Boil mixture, reduce heat and simmer gently until apples are soft, about 20 minutes.
2.Stir in:
1 tsp. each cinnamon, nutmeg and mace
1/2 tsp. allspice
1/2 cup chopped walnuts (optional)
3.Cook 5 minutes more. Keep in a covered jar in refrigerated until ready to use. Makes 1 quart.
Have ready:
double crust for 9' pie
4.A 9" pie plate with the bottom crust, fill with ground mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little milk or soy milk onto the crust. Bake at 375 degrees about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over top.
Freeze leftover chili.
Enjoy!
12. So Soya+ TACOS
Pour: 2 cups boiling water over 1cup So Soya+ Ground and let stand 10 minutes
Have ready:
1/2 head shredded lettuce
1 cup grated cheddar cheese
1-2 medium tomatoes diced
8-10 taco shells
1. Heat: 2 Tbsp. B.H.I Extra Virgin Sesame Oil in a large pan.
2.Mix in pan for 5 min.:
-Soaked So Soya+ Ground
-2 Tbsp. taco seasoning (available from President's Choice or Old El Paso)
3.Fill the tacos with the So Soya+ Ground and top with lettuce, tomato, and cheese.
4.So Soya+ Ground work extremely well for this recipe. If you do not have any on hand, you can make them by whizzing the larger So Soya+ Slices in a blender for a second or two.
Enjoy!
13. SLOPPY JOES
Ingredients:
So Soya+ Ground 1/2 227g box
Broth 2 cups
Sloppy Joe Sauce 1- 16 oz. can
Wheat Rolls 4
1.Soak So Soya+ in hot broth for 15 minutes. Drain.
2.Add sauce to soaked soya. Cook until heated through.
3.Pour over rolls.
Enjoy!
14 a) Basic Red Sauce For Use with So Soya+ Ground Penne Recipe
Ingredients:
3 Tblsp. Olive Oil
3 Cloves of Garlic (minced)
1 Small onion (diced)
1 Small red Pepper (diced)
2 cans Plum Tomatoes
½ Cup Fresh Basil
Salt and pepper
1.Heat olive oil in a medium sauce pan over medium heat
2.Add Onion and sauté until translucent. Add garlic and peppers and cook 2-3 min.
3.Add tomatoes and simmer. Stir and crush tomatoes while cooking 45 min to an hour.
4.Add basil. Salt and pepper to taste.
Note: Most Canned tomato products are packaged with Citric Acid. A longer cooking time is recommended to cook out the acid resulting in a sweeter sauce.
14 b) Penne with So Soya+ Ground Ragu
Ingredients:
Boiling salted water
24 oz. Dry Penne pasta
1 med. Onion (thinly sliced)
1 cup rehydrated So Soya+ Ground
2 ½ cups Basic red sauce
2 Tblsp Chopped Rosemary
1 Tblsp balsamic vinegar
1.Cook pasta in salted water, stirring often, about 9min. being careful not to overcook. Drain in a colander and rinse with cold water until cool. Set aside.
2.In a large sauté pan, heat the olive oil and cook the onion over med. heat until it starts to turn golden.
3.Add the So Soya+ Ground red sauce, rosemary, and vinegar. Bring to a simmer and cook 6-7 min.
4.Toss with the Penne and serve with shaved Parmesan.
15. So Soya+ Fajitas
Ingredients:
2 cups rehydrated So Soya+ slices
1 large Onion, sliced
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Jalepeno, seeded and sliced
2 cloves Garlic, crushed
1 Tblsp. Cumin
¼ cup chopped Cilantro or Parsley
Salt and Pepper
¼ cup Tequila
Juice from 1 Lime
¾ cup Olive or Vegetable Oil
6 inch Flour Tortillas
Grated Cheddar or Jack Cheese
Salsa
Sour Cream
Guacamole
1.Place the Onions, Peppers, Garlic, Cumin, and Cilantro in a bowl.
2.In another bowl, place the Tequila, Lime Juice, and a pinch of Salt and Pepper, and whisk in the Oil.
3.Pour the Tequila mixture over the Peppers, toss and marinate at least one hour. Add the So Soya+ for the last 15 minutes of marinating.
4.Sauté the mixture in a very hot pan until tender.
You may add additional Tequila and Lime at this point, but keep the pan away from the flame while doing so.
5.Serve with warmed Tortillas, Cheese, Salsa, Sour Cream, and Guacamole.
16. So Soya+ Ground White Chili
Can be used as a great Nacho topper.
Ingredients:
½ Package Rehydrated So Soya+ Ground
4 cups Broth (Chicken or Vegetable)
1 Tbsp. Olive Oil
1 small Onion, diced
1 cup diced Celery
1 cup diced Carrot
2 cloves Garlic, crushed
1 Tsp. Cumin
1 Tsp. Oregano
1-4 oz. can Green Chilies
1-14 oz. can NavyBeans
Garnish
Sour Cream
Shredded Jack Cheese
Jalepeno Pepper Sauce
Tortilla Chips
1.Bring Stock to a boil, remove from heat and soak So Soya+ Ground for 15 minutes. Reserve Stock and refrigerate the So Soya+.
2.Sauté vegetables in Olive Oil until tender.
3.Add So Soya+ Ground Soya-Wise, Garlic, Cumin, Oregano, Salt and Pepper.
4.Cook over medium heat about 5 minutes. Increase heat and add reserved stock. Bring to a boil, then reduce to a simmer.
5.Add the chopped Green Chilies and Navy Beans.
Simmer until the sauce reduces to the right consistency, about 20 minutes.
6.Serve with Sour Cream, Shredded Cheese, Jalepeno Sauce, and Chips on the side.
17. So Soya+ "John the Navigator" Special
Note: Because most of the ingredients for this dish are prepared ahead, it only needs about 5 minutes of cooking in the pan. Believe me it is worth the effort.
4 Cups Cooked Pasta, such as Penne ½ Cup rehydrated
So Soya+ Slices
1 small Eggplant
2 Cloves Garlic
4 oz. Chevre (goat cheese)
8 ripe Roma Tomatoes (can substitute sun dried tomatoes)
3 Cups hot Chicken or Vegetable Stock
1 Cup julienned fresh Basil
Salt and Pepper
Note: This recipe can be prepared quickly but can be truly amazing if the time has been taken to prepare several ingredients ahead of time. The preparations of the eggplant, garlic, and tomatoes are staples and can be used to enhance many dishes.
Preparing the eggplant:
Leave the skin on and cut into ½ inch slices. Generously salt both sides,
place on waxed paper, on a cookie sheet.
Place another piece of waxed paper on top and another cookie sheet on top if that. Place a couple of heavy books on top to weigh it down for approximately ½ hour. Rinse, pat dry, lightly oil,and grill, or place under a broiler until nicely browned on both sides. Slice into ¼" strips.
Note: This salting process leeches out the bitter juices contained in eggplant. This greatly improves eggplant.
Preparing the tomatoes:
Sliced fresh Roma tomatoes in half. Place on a cookie sheet, sprinkle with
salt and pepper, drizzle with olive oil and place in a 275-300 degree oven
for 1-1/2 hours.This process dries the tomato leaving a sweeter more intense
tomato flavor.
Preparing the Garlic:
Cut the top off a whole head of garlic (not the root end), drizzle with olive
oil, sprinkle salt and pepper and place in the oven with the tomatoes, above.
The garlic and tomatoes will be done at about the same time. The garlic cloves
should be light golden in color and soft.
Preparation of Dish:
1.Heat a large sauté pan over medium heat and add 1 tblsps. Olive oil.
2.Add the So Soya+, eggplant, garlic (either whole cloves or mashed into a paste), goat cheese, tomatoes, basil, salt and pepper. Toss in the pan to warm.
3.Turn the heat to high, add the stock and bring to a simmer. Let simmer until the sauce begins to reduce.
4.Add your cooked Pasta, toss and finish simmering until the sauce is thick enough to coat the back of a spoon.
Serve with a fresh grating of Parmesan Cheese.
18. Kung-Pow ! submitted by Heather McLeod
Ingredients:
1 box SO SOYA+
4 cups all-vegetable "chicken" stock
2-4 cups bunches broccoli
4 garlic cloves
4 bunches green onions
2 cans sliced water chestnuts for
the sauce:
2 cups all-vegetable "chicken" stock
2 tbsp. soy sauce
7 tbsp. rice vinegar or rice wine
2 tsp. toasted sesame oil or regular oil
2 tbsp. Worchester sauce
2 tbsp. hot sauce
½ tbsp. cornstarch
1 cup peanuts
Method:
Soak SO SOYA+ in 4 cups broth for 15 minutes. Drain.Steam
broccoli. Place in a large bowl.
Heat a little oil in a wok or non-stick skillet and fry plump SO SOYA+ chunks for 5-10 minutes until browned. Place with the broccoli in a large bowl.
Combine sauce ingredients.
Crush garlic. Chop white ends of green onions. Heat a
little oil again in the wok and fry garlic and white green onion ends for
a minute or two. Add drained water chestnuts and fry for another couple of
minutes. Add sauce and let simmer until it begins to boil. Turn off heat and
add peanuts.
Pour sauce over broccoli and soy chunks. Stir. Use the green onions stocks to garnish.
Enjoy!
19. Vegetarian Lasagna
Ingredients:
2 cups of SO SOYA+
3-4 tbsp. extra Virgin olive oil
3 crushed garlic cloves
1 large onion finely chopped
2 basil leaves finely minced
1 400 g tub low fat cottage cheese
2 eggs
2 cups low fat Parmesan cheese
1 package or bunch of spinach
1 carrot shredded
1 tin (19 oz) tomato or four (very ripe) tomatoes: skin
and deseed them
1/2 capsicum (pepper) finely minced
1 tsp. Italian seasoning
2 cups low fat mozzarella cheese
1 package lasagna noodles
salt, pepper
1 small tin tomato paste
Method:
Soak SO SOYA+ for about 15 minutes in hot water. Drain off water and squeeze dry.
Heat oil in pan. Add garlic and sauté until aromatic. Add minced onion, basil. Cook until translucent. Add minced red, capsicum (pepper). Cook 2-3 minutes. Add textured SO SOYA+, cook for 5-8 minutes. Add salt, pepper, Italian seasoning. Add crushed tomatoes, cook for 20-30 minutes. Add a small tin tomato paste, cook 5-10 minutes until thick.
Remove from heat. Blend cottage cheese eggs and 1 cup parmesan cheese. Set aside. Cook spinach until tender. Drain excess liquid.
Boil lasagna noodles according to package directions.
Smear a large oven proof dish with a drop of extra Virgin olive oil. Add 1 layer of noodles, then 1 layer of cottage cheese mixture, 1 layer of spinach sprinkle with ½ cup Parmesan cheese and ½ cup mozzarella cheese. Repeat another layer. Add a final layer of sauce followed by a generous amount of parmesan cheese and mozzarella cheese. Sprinkle with Italian seasoning.
Bake at 350 ° F for 30-40 minutes until golden brown.
Serve with a green salad and French garlic bread.
Enjoy!
20. SO SOYA+ Coconut crusted cheese cake with glazed banana chips (all fat free) submitted by Jennifer Sukaylo
Ingredients:
½ cup SO SOYA+ (broken up into small pieces by placing
it in plastic bag and biting it with a blunt object)
4-6 tbsp. butter buds (fat free liquid butter) or regular
butter if desired
¼ cup sugar (to taste)
1-1 ½ tsp. coconut extract
1 cup water
3 (8 oz) packages Philadelphia fat-free cream cheese
¾ cup sugar
1 tsp. vanilla extract (or coconut or banana)
6 egg whites
4-6 SO SOYA+ slicespieces (whole)
½ cup sugar
½ cup water
1-1 ½ tsp. banana extract
few drops vanilla extracts
Method:
Place ½ cup broken SO SOYA+ pieces into bowl with 1 cup water. Microwave 5-10 minutes. Drain, add butter buds, sugar and coconut extract. Stir together until consistency of paste. Lightly apply non stick spray on bottom of 9" pie plate. Line plate with crumble crust.
Mix cream cheese, sugar, vanilla with electric mixer on medium speed until well blended. Add egg whites, mix until blended. Pour cream cheese mixture into prepared pie plate.
Bake at 325 ° F for 45 minutes or until center is almost set.
Combine sugar and water with the 4-6 SO SOYA+ pieces, banana extract and vanilla extract and boil the simple syrup for 20 minutes on medium.
Place individual glazed banana "chips" pieces on cake.
Enjoy!
21. SO SOYA+ Honey Garlic spareribs
submitted by Jennifer Sukaylo
Ingredients:
2 cups SO SOYA+
2 cups water
1 cup McCormicks Low Fat Vegetarian Beef Broth
½ cup McCormicks Low Fat Vegetarian Chicken Broth
1 tsp. hoisin sauce
1 tsp. soya sauce
1 tsp. garlic, finely chopped
2 tbsp. brown sugar
Method:
Place SO SOYA+, water and beef broth in bowl and microwave on high for minutes. Drain.
"Brown" SO SOYA+ pieces in frying pan without oil. Add stock (chicken), hoisin sauce, soya sauce and garlic. Bring to a boil and stir in brown sugar.
Stir and cook about 5 minutes until sauce thickens and "ribs" are glazed.
Serve with rice.
Enjoy!
22. Meat Loaf submitted by Gertie Leitch
Ingredients:
1 box SO SOYA+ GROUND
water
1 Veggie beef flavouring
2 tbsp. butter
1 cup finely chopped onion
½ cup finely chopped green and red pepper
1/3 cup finely chopped celery
½ cup ketchup
½ cup "½ and ½ cream"
1 ½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes
2 tsp. Worcestershire sauce
1 tsp. red pepper sauce
pinch of sage
2 large eggs
Method:
Soak SO SOYA+ in hot water, with the veggie beef flavouring. Then, in a large fry pan, sauté the butter, and onions, peppers, celery, ketchup. Add the cream: simmer a few minutes. Add then the others ingredients, mix together.
Bake in 8" x 8" dish about 50 minutes at 350 ° F. ( 6 servings)
23. Samosa submitted by Bhagima Maisuria
Ingredients :
¾ cup SO SOYA+ GROUND
1 chopped onion
1 tsp. crushed garlic
1 tsp. crushed ginger
2 or 3 green chopped onions
2 or 3 stems coriander leave fresh
1 tsp. lemon juice
1 tbsp. hot chili powder (if you like it hot)
1 tsp. gram masala
2 to 3 tbsp. oil
salt to taste
Method:
Fry onions in hot ail till tender. Add ginger, garlic salt, chili powder, then add ground SO SOYA+ . Mix. Cook for 5 minutes. Add chopped green onions, lemon juice, gram masala and coriander leaves. Stir. Set aside to cool.
You can purchase Samosa pastry or spring roll wrapper. Make pastry with white flour and water to bind Samosa.
Cut fold Samosa and fill with the cold soya filling and seal edges with paste. Deep fry.
Enjoy!
24. Soy Zone Stuffed cabbage- a 3 block meal submitted by Anne Gudz
B = block P = protein F = fat COH = carbohydrates
Blocks:
4 medium sized cabbage leaves, rinsed and steamed in microwave until limp. Remove thick "vein".
Filling:
34 g (by weight) SO SOYA+ soaked with ½ cup boiling water (or vegetable stock).
P = 18 g = 2.57 B, F = 0.3 g = 0.2 B, COH = 4 g = 0.4 B
Add (optional) 1 tbsp. soya grits, for crunchiness and blend in.
P= 0.5 B, F = 1 B, COH = 0.13 B
Or you can also add 1 tbsp. slivered chopped almonds.
½ medium onion, finely chopped (1 COH)
½ tsp. refined olive oil or sesame oil (1.7 F)
Add these ingredients to the mixture.
Seasonings:
¼ tsp. paprika
¼ tsp. garlic powder … or to taste
¼ tsp. salt
1/8 tsp. black pepper
½ cup tomato sauce (1 COH), out of which add 2 tbsp. into above SO SOYA+ mixture, and blend.
Mixture will be "reasonably wet". Divide into 4, and wrap into the 4 cabbage leaves. Place in small casserole dish. Pour with a spoon rest of tomato sauce over the rolls. Cover with microwavable wrap. Microwave 10 minutes on high. Open carefully to leave a flap, so steam can escape. If you feel brave, turn each over carefully (depends on how adept you were at making the rolls). Microwave 5 more minutes on medium. Remove from microwave. Cover casserole dish to keep warm.
Mean while, microwave 1 cup green beans ( 1 COH) or other COH vegetable of your choice.
TOTAL: 3 P, 3 COH, and 3 F. Enjoy!
Notes:
The longer these are made and refrigerated (up to 5 days), the more the flavours will blend.
Could be done in oven
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So Soya+ Inc.
a.k.a. Bay Hill Impex Ltd.
115 Torbay Rd., #5
Markham, ON.
L3R 2M9, Canada
Tel: 905 948 1SOY (1769)
Fax: 905 948 0428
www.sosoya.com
e-mail: info@sosoya.com
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