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SOY BE IT !... THE SO SOYA+ COOKBOOK by Dianne Kirk-Benincasa SOY BE IT !... THE SO SOYA+ COOKBOOKTABLE OF CONTENTSAcknowledgments
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| So Soya + | Tofu | ||||||||||||||
| Has a 2 year shelf life. | May have up to a 14 day life expectancy. | ||||||||||||||
| 1. | |||||||||||||||
| 2. | |||||||||||||||
| Does not need any maintenance | |||||||||||||||
| May need to change it's water every few days. | |||||||||||||||
| Has no additivies or preservatives | May contain additives and preservatives | ||||||||||||||
| 3. | |||||||||||||||
| 4. | |||||||||||||||
| Has a firm texture that holds together when cooking | |||||||||||||||
| Has a soft texture that may break apart when cooking. | |||||||||||||||
| 5. | Comes pre cut, so does not need to be cut or sliced | Needs to be cut or sliced | |||||||||||||
| 6. | Is fat Free and Cholesterol Free | May contain Fat | |||||||||||||
| 7. | Stores in the cupboard | Requires valuable refrigeration space. | |||||||||||||
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From this comparison, Im sure youll agree that SO SOYA + is definitely more convenient to cook with and has a much broader scope of possibilities for your dining pleasure!
HOW SHOULD I HANDLE PREPARED SO SOYA +?Once SO SOYA + has been re-hydrated, it should be treated the same as meat. Refrigerate any leftovers and use them within 3 - 4 days. If you prefer to freeze any excess SO SOYA +, it freezes well for up to a month. Warming SO SOYA + leftovers are easily done in the oven, or, more conveniently, in a microwave. Youll certainly want to keep this in mind when youre looking for something to take to work, for lunch! RECIPE PORTIONS AND ADJUSTMENTSBoth the original SO SOYA + which comes in "slices" as well as the new SO SOYA + GROUND are in 227 gram boxes. Soaked, theyll each make about 800 grams. Were nice people and we like to estimate conservatively. We state that each box makes 6 to 7 servings. If you check Canadas Food Guide or call the Food and Drug Administration in the U.S., youll find that they both consider 100 grams of soya to be a serving. In other words, there are really 8 "official size" servings per package. In testing recipes for SO SOYA + GROUND, I found that in pouring the product from the package to a measuring cup, back and forth a couple of times, it seemed to magically disappear into thin air. Of course this isnt what was happening at all. In the handling process, the pieces broke down into smaller particles, were packed more tightly, and therefore measured a lesser volume each time. Dont despair! Simply measure the whole package and cut it into half, quarter, or whatever proportion of the box you need, and go from there. Contents really do settle in shipping! Some recipes suggest you break the original SO SOYA + SLICES into tinier pieces similar to SO SOYA + GROUND. These recipes were developed before the creation of SO SOYA + GROUND. If you prefer to not beat your food with a blunt instrument, like a rolling pin, but to use SO SOYA + GROUND, simply substitute whatever portion of the package would be the equivalent. e.g., ½ box of SO SOYA + SLICES is the same as ½ box of SO SOYA + GROUND, even though they would measure differently in a measuring cup. Most SO SOYA + recipes are usually for 4 servings. Weve heard numerous concerns regarding our recipes from people who are cooking for 1 or 2 people at each meal. Be assured that you can half or double all SO SOYA + recipes with good results! If youre preparing a meal for a wedding, an army or a party and want to triple or quadruple the recipes, theres no reason you shouldnt get just as good of results as when you prepare the original recipe. Go for it and enjoy!
SO SOYA + AND YOUR HEALTH Worldwide, more and more magazines, newspaper articles and T.V. shows are being put forth to the public raving about the health benefits of soya products. In visiting your favourite health food store for more information, you may have noticed that they keep such information very separate from products which relate. Theyve set their store up like that for a very good reason - and its not to inconvenience you! Youve probably also noticed that manufacturers like SO SOYA + have not been touting the health benefits of soya themselves. Do not assume that we dont realize it could help our business to do so. Be advised that there is a government agency in Canada called the Canadian Food Inspection Agency (CFIA). This government body regulates many things for all of us as consumers. Their duties include allowing manufacturers of food products to use only appropriately designed packaging and make only legitimate claims about the contents, additions or exclusions of something in a food either on a package or in any advertising. They even do random analyses of any food products to ensure that manufacturers are not misleading consumers in any way. If they find that a manufacturer has erred or been dishonest, the CFIA has the power to mete out discipline until and unless the situation is corrected. They also provide many other important services, too numerous to mention here. The CFIA is a valuable agency to all of us for many reasons. They do, however, stipulate that health claims regarding a food cannot be made on a package or in any advertising information in order to sell a food product. It is this regulation that prevents us from keeping you up to date on the latest findings regarding soya and your health. All we can do is suggest you consult your doctor, nutritionist, local newsstand or library for recent publications to bring you up to date from time to time. Such publications should always state their source of information. Theres no reason that consumers looking to further educate themselves should not contact the source if they have unanswered questions.
HOW CAN I BE AMONG THE FIRST TO HEAR OF NEW DEVELOPMENTS WITH SO SOYA +? Weve created the "SO SOYA + TELL-A-FRIEND CLUB" just for people like you! E-mail us your name, address, phone number and e-mail address as well as the same information of a friend whom youve introduced to SO SOYA +. Simply enter your information through our web site at www.sosoyaplus.com. Well add both of you to our Club Member List. This will entitle both of you to: You need never do anything ever again! How easy can it get? BAY HILL IMPEX EXTRA VIRGIN SESAME SEED OIL This is a sesame seed vegetable oil catering to the gourmet cook who savours exceptional dressings, sauces, marinades, stir fries and other culinary creations! HISTORY OF SESAME SEED OIL Sesame is one of the oldest cultivated plants in the world. The tiny seeds of sesame have been known as a highly prized source of food oil in Babylon, Assyria and many other eastern countries for at least 4,000 years. SESAME SEED OIL was first referred to in the 6th century as "Moa" in Chinese and "Koba" in Japanese. EXTRA VIRGIN SESAME SEED OIL The finest of sesame seeds are mechanically cold pressed (at a temperature below 45C), and then filtered. It has the taste of sun ripened sesame seeds. Two natural preservatives known as sesamol and sesamolin are in SESAME SEED OIL. When refrigerated, EXTRA VIRGIN SESAME SEED OIL partially solidifies (crystals throughout), showing it has a high percentage of mono-unsaturated fatty acids (37% oleic) and saturated fatty acids (11% palmitic), making SESAME OIL more stable with a longer shelf life than other oils. WHY SHOULD YOU INCLUDE SESAME OIL IN YOUR DIET? SESAME OIL is CHOLESTEROL FREE and contains a high proportion of the good polyunsaturated fats and vitamin E.
HOW CAN YOU INCLUDE SESAME OIL IN YOUR DIET AND LIFESTYLE? DIET - Use in salads and cold dishes. - A dash added at the end of a stir fry dish adds a tremendous depth of flavour as well as Vitamin E and Omega-3 essential fatty acids. - Excellent for flavouring vinaigrettes.
- SESAME OIL is an excellent source of Vitamin E. - SESAME OIL is used as a pharmaceutic solvent (as the carrier inside of capsules).
GROOMING - SESAME SEED OIL is rich in essential fatty acids which are very useful to maintain the integrity of the skin. Our skin is porous and absorbs whatever products we apply to our skin. Instead of applying expensive cosmetics which may contain questionable preservatives and chemicals, why not prepare your own using BHI EXTRA VIRGIN SESAME SEED OIL? Not only will you have peace of mind about what is in your creations, but youll also save a lot of money - even if you only use it to replace one or two of these high profit cosmetics.
VITAMIN E IN BHI EXTRA VIRGIN SESAME SEED OIL - SESAME SEED OIL contains 7.3mg of Vitamin E per 100 grams of oil. - 2 teaspoons of BHI EXTRA VIRGIN SESAME SEED OIL per day provides the total recommended daily intake of Vitamin E.
SAFETY TIPS FOR ALL OILS - Always buy oils in glass containers. Plastic can leach chemicals into the oil. - Keep bottles capped. Oxygen promotes the above mentioned chemical transfer and promotes rancidity. - Use oils that are low in saturated fats. - Keep all oils refrigerated. Heat, light and air are destructive, so keep them cool, away from direct sunlight and with as little exposure to air as possible.
SALADS AND APPETIZERS
Planning an elegant party and want hors doeuvres that are out of the ordinary? Why not make your favorite SO SOYA + STIR FRY RECIPE into mini-ke-bobs using toothpicks? Serve them on a bed of lettuce for elegant holiday entertaining! Your guests will rave about your culinary expertise and creativity! See the next section on STIR FRIES for ideas. SO SOYA + CHICKEN-LESS SALAD INGREDIENTS: ½ box SO SOYA + 2 cups broth 2 tsp. sage 1 cup celery (finely chopped)
METHOD: Combine SO SOYA +, broth and sage in a microwave container. Nuke on high for 10 minutes, stirring 3 times throughout. Place in a strainer for 5 minutes to drain excess liquid. Slice. Cool in fridge. Stir in celery and enough mayonnaise to moisten. Serve in a sandwich, on crackers or in celery sticks. ENJOY! SO SOYA+ "CREATE-A-SOUP" Serves 4 - 6. CAMPING OR COTTAGING OR BACK PACKING STAYING AT HOME INGREDIENTS: 2 cups SO SOYA+ METHOD: For soup-size pieces of SO SOYA+, simply hit it with a blunt object (e.g., rolling pin) to break the pieces into smaller bits. Combine all ingredients in a large pot and simmer 20 minutes or until vegetables and SO SOYA+ are desired consistency. LUNCH: Serve with crackers or a sandwich. DINNER: Serve with crusty bread. ENJOY! SO SOYA + GROUND / BROCCOLI SALAD INGREDIENTS: 3/4 cup SO SOYA + GROUND ½ cup broth 1 pound broccoli 3 Tbsp. lemon juice 3 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 clove garlic (crushed and finely chopped) 1/4 tsp. salt 1/8 tsp. pepper METHOD: Heat broth. Add SO SOYA + GROUND. Set aside. Wash, trim and steam broccoli just until tender. Drain. Combine with SO SOYA + GROUND. Refrigerate until thoroughly chilled. Combine the last 5 ingredients to create the dressing. Pour over SO SOYA + GROUND and broccoli to serve. ENJOY!!
SO SOYA + GROUND / HERBED, STUFFED MUSHROOMS INGREDIENTS: ½ cup SO SOYA + GROUND 1/3 cup broth 40 - 50 small to medium sized mushrooms ginger ale ½ cup fresh parsley (finely chopped) 4 cloves garlic (crushed and finely chopped) 2/3 cup Parmesan cheese METHOD: Wash mushrooms and trim stems. Remove stems and set aside. Cover mushroom caps in ginger ale and soak for at least 10 minutes. Heat broth. Stir in SO SOYA + GROUND. Set aside In blender or food processor, grind mushroom stems, garlic, parsley and Parmesan to a paste. Blend this mixture into SO SOYA + GROUND. Drain mushroom caps. Fill caps with SO SOYA + GROUND mixture. Broil on top rack of oven 5 minutes until stuffing is golden brown. ENJOY!
SO SOYA + GROUND / THAI SALAD INGREDIENTS: 1 cup SO SOYA + GROUND 1 cup broth 3 tsp. soy sauce 3 Tbsp. lime juice ½ tsp. white sugar ½ tsp. dried chili flakes 1/4 diced red pepper 1 inch fresh ginger, peeled and julienned 1 small slivered red onion 2 Tbsp. roasted, unsalted peanuts (chopped) 2 Tbsp. chopped fresh coriander METHOD: In a microwave container, soak SO SOYA + in broth. Combine soy sauce, lime juice, sugar and chili flakes. Mix well. Pour above mixture over SO SOYA +. Add red pepper, ginger, coriander and onion. Mix well. Allow tomarinade for two hours, covered in the refrigerator. Line a bowl with fresh lettuce leaves. Fill with salad. Sprinkle with chopped peanuts and coriander leaves. ENJOY! STIR FRIES Each of the recipes in this section can be served with rice, pasta or potatoes for a satisfying, savory meal. If youre in love with one of the flavors, why not cook once and eat twice to save energy? Serve the left-overs for lunch the next day in a wrap! Planning an elegant party and want hors doeuvres that are out of the ordinary? Why not make your favorite stir fry into mini-ke-bobs using toothpicks? Your guests will rave about your creativity! ORANGE GINGER SO SOYA + STIR FRY INGREDIENTS: ½ box SO SOYA + 2 cups orange juice 1 Tbsp. grated ginger 1-2 cloves garlic 1/4 cup soya sauce 1/8 tsp. ground mace ½ tsp. vanilla extract 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL your choice of assorted fresh veggies METHOD: Combine the first 7 ingredients in a shallow microwave dish. Nuke on high for 10 minutes, stirring 3 times throughout. Drain, reserving liquid. Heat oil in a large skillet. Stir fry SO SOYA +, adding fresh veggies, about 5 minutes, adding reserved liquid as needed. ENJOY! SO SOYA + HONEY / GARLIC BONANZA INGREDIENTS: 2 cups SO SOYA + 1 cup honey/garlic BBQ sauce 2 cups water (more if needed) 1 sweet red pepper (chopped) 1 sweet green pepper (chopped) METHOD: Combine all ingredients EXCEPT peppers in a large skillet. Simmer until all of the SO SOYA + is soft, moist and has flavour in the center. (The majority of the liquid will have evaporated by this time. If SO SOYA + isnt soft enough yet, add more water and simmer a few minutes longer.) Add peppers. Stir fry 2 to 3 minutes longer. Serve with rice or noodles. ENJOY! SO SOYA + "NON-BEEF" CURRIE Serves 4. INGREDIENTS: 1 tsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 Tbsp. soya sauce 1 large onion (sliced) 1 clove garlic (finely chopped) 2 cups SO SOYA + (NOT pre-soaked) 4 cups low fat vegetarian, beef-flavoured broth 2 large carrots (pared and sliced) ½ large green pepper (diced) 3/4 cup celery (sliced) 2 apples (thinly sliced) 2 tsp. butter 1 ½ Tbsp. thickening agent (flour OR corn starch) 1 tsp. curry powder 1/8 tsp. cinnamon METHOD: In a large skillet, heat oil and soya sauce. Add onion and garlic. Cook for a minute before adding the next 5 ingredients. Cook on medium-high heat for 10 minutes. Add apples and cook an additional 5 minutes. In a small sauce pan, melt butter. Place the thickening agent in a glass and add a few drops of the water to make a paste. Gradually add the rest of the water, stirring to eliminating any lumps as you go. Add this mixture to the melted butter, stirring constantly until its completely blended in. Add curry powder and cinnamon. Heat one minute. Gradually add this mixture to the vegetables. Continue cooking for 3 minutes to let the flavors blend. Serve over rice or pasta. HORS DOUVRES: Alternate SO SOYA +, carrots and apples on party toothpicks and serve on a bed of lettuce. DINNER: Serve over rice or pasta.ENJOY!
SO SOYA + ROTI FAJITAS Serves 4. INGREDIENTS: ½ box SO SOYA + 3 cups water 5 Tbsp. your favorite sauce (e.g. ketchup, hoisin or hot sauce, etc.) 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 cup your favorite veggies (e.g. onions or broccoli or green peppers or snow peas or celery or mushrooms or any combination you like.) METHOD: Soak SO SOYA + in boiling water with your favorite sauce for 10 - 15 minutes until soft. Drain. In a large skillet, combine SO SOYA + and your favorite veggies. Stir fry 5 minutes until surrounding flavors are absorbed into SO SOYA + and veggies are desired consistency. Heat 7 Rotis in oven until warm. Place stir fry in Rotis and serve. ENJOY!
SO SOYA + TRADITIONAL STIR FRY INGREDIENTS: ½ box SO SOYA + 5 cups water 1 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL ½ Tbsp. soya sauce 4 Tbsp. your favorite stir fry sauce 1 sweet red pepper 1 sweet green pepper 1 cup bean sprouts METHOD: Heat water. Add SO SOYA +. Soak 10 minutes. Drain. In a skillet, heat oil. Add SO SOYA +, soya sauce and stir fry sauce. Mix. Add peppers. Stir fry 5 minutes. Add bean sprouts for last minute. Serve over rice. ENJOY! SPICY SO SOYA + STIR FRY WITH RICE INGREDIENTS: ½ package SO SOYA + 2 cups broth 1 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 cup chopped onion 2-3 cloves garlic 1 cup chopped celery 2 tomatoes (diced) 1 tsp. cumin ½ tsp. hot sauce 1 tsp. sugar or apple juice 1 tsp. Worcestershire sauce METHOD: Soak SO SOYA + in broth. Drain. In a frying pan, heat oil. Add onions, garlic and celery. Stir fry 2 minutes. Add all remaining ingredients. Stir fry 10 minutes. Serve over cooked brown, wild or white rice. Serve with extra hot sauce, if desired. Enjoy! CASUAL MEALS AND DOWN HOME COOKIN
This section is full of hearty, comfort-food recipes for everyday, healthy eating! QUICK SO SOYA + CHILI Serves 4. INGREDIENTS: ½ box SO SOYA + 1 large onion (diced) 1 clove garlic (diced) 1 red pepper (diced) 1 green pepper (diced) 1 can kidney beans 1 16 oz. can diced tomatoes 2 sprigs fresh parsley (chopped) dash chili pepper seeds METHOD: Place all ingredients in a large pot. Simmer for 20 minutes. ENJOY! SO SOYA + COUNTRY CHILI INGREDIENTS: 1 cup SO SOYA + 2 cups water 2 Tbsp. ketchup 1 large onion (chopped) 1 green pepper (chopped) 2 cloves garlic (finely diced) 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 2 Tbsp. chili powder 2 Tbsp. oregano ½ tsp. cayenne pepper 2-28 oz. can diced tomatoes 2-16oz can red kidney beans with broth 2 cups broth 16 oz. frozen corn (optional) METHOD: Heat water. Add ketchup and SO SOYA +. Let stand 10 minutes. Drain. In a large pot, heat oil. Add onion, pepper, garlic. Stir fry 1 - 2 minutes. Add SO SOYA +. Stir. Add chili powder, oregano and cayenne. Mix well. Add the remaining ingredients and simmer about 45 minutes over medium heat. OPTION: For a different taste and texture sensation, add a 16 oz. package of frozen corn for the last 15 minutes. ENJOY!
SO SOYA + CURRY WITH RICE INGREDIENTS: 1 box SO SOYA + 4 cups broth 28 oz. can diced tomatoes 4 cups your favorite combination of vegetables ( potatoes, celery, mushrooms, carrots, beans etc.) cut into bite sized pieces 4 Tbsp. Prepared curry paste (Pataks) METHOD: Soak SO SOYA + in hot broth for 15 minutes. Set aside. Combine tomatoes and other cut up vegetables in a pot. Simmer 10 to 15 minutes. Add SO SOYA + and curry paste. Simmer until vegetables are desired consistency and SO SOYA + has absorbed flavors. Serve over rice with mango chutney and plain yogurt. ENJOY!
SO SOYA + MEXICAN CORN DINNER Serves 4. INGREDIENTS : 2 cups SO SOYA + 2 packs taco seasoning (mix according to envelope directions) 24 oz. can whole kernel corn 1 cup tomato (diced) 1 sweet red pepper (diced) 1 sweet green pepper (diced) 1 tsp. hot sauce (optional) METHOD: Place SO SOYA + and prepared taco seasoning in a microwave container. Microwave on high for 10 minutes, stirring twice throughout this process. When all of the SO SOYA + is soft and moist, combine the remaining ingredients. Heat another 2 minutes in microwave and serve. LUNCH - serve cold as a salad or in a pita pocket. DINNER - serve warm over rice. ENJOY ! SO SOYA + NACHOS DELUXE Serves 4. INGREDIENTS: 1 bag nacho chips (any variety) Meaty Mixture: 2 cups SO SOYA + 2 cups low fat vegetarian, beef-flavoured broth 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 package taco seasoning 2 ounces sour cream 8 ounces taco sauce Toppings: 1 cup grated cheddar cheese (low fat or no fat) 1-2 medium tomatoes, diced Dip: 2 cups sour cream (low fat) METHOD: Meaty Mixture: To break SO SOYA + into smaller pieces, simply place it in a plastic bag and hit it with a blunt object (rolling pin). Place SO SOYA + and broth in a microwave bowl. Cook on high for 10 minutes, stirring twice. Drain. Pour BHI EXTRA VIRGIN SESAME OIL into a large skillet. Add SO SOYA + and dry taco seasoning. Stir fry 5 minutes. Remove from heat. Mix in sour cream and taco sauce. Place a hearty helping of nacho chips on a party platter or individual plates. Spoon meaty mixture on top. Add cheese and tomatoes. Microwave on high until cheese is melted. Serve with sour cream on the side. ENJOY !
SO SOYA + NUGGETS Serves 4. INGREDIENTS: 2 cups SO SOYA + 2 cups water 3 cubes low fat vegetarian, chicken-flavoured broth ½ cup crumbs (bread, cracker OR cereal) 1/4 cup low fat Parmesan cheese (grated) 2 Tbsp. sesame seeds (optional) 1 Tbsp. parsley (either dried or fresh) ½ tsp. dried Italian seasoning or oregano leaves ½ cup plain yogurt (low fat) METHOD: Using a large microwave bowl, dissolve broth cubes in water. Add SO SOYA +. Microwave on high for 10 minutes, stirring twice. Drain. Combine next 5 ingredients in a shallow dish (a pie plate works well). Dip SO SOYA + nuggets in yogurt and then coat in crumb mixture. Place on a cookie sheet lined with foil (shiny side up). Bake 40 - 50 minutes at 375 F. LUNCH: Serve with a big salad or your favorite veggies. DINNER: Serve with fries or mashed potatoes and your choice of veggies. ENJOY!
SO SOYA + OVEN FRIED RICE INGREDIENTS: ½ cup SO SOYA + 3 cups broth 2 cups instant rice 1 envelope onion soup mix 1 cup chopped celery 1 cup green pepper (diced) 2 Tbsp. soya sauce 1/4 cup BHI EXTRA VIRGIN SESAME OIL 1 cup sliced mushrooms METHOD: Soak SO SOYA + in hot broth for 15 minutes. Add all of the other ingredients. Mix well. Pour into a casserole dish. Bake at 350 F. for one hour. ENJOY!
SO SOYA + PASTA CASSEROLE INGREDIENTS: 2 cups SO SOYA + 2 cups broth 2 3/4 cups uncooked rotini 1-10oz.can cream of celery soup ½ cup milk 2 cups cheddar cheese (grated) 2 cups frozen vegetables 1 ½ tsp. thyme 1 tsp. sage 1/4 cup whole wheat crackers (finely crushed) METHOD: In a microwave container, nuke SO SOYA + in broth for 10 minutes on high. Stir 3 times throughout this process. Cook rotini according to package directions. Drain and rinse. In a large bowl, combine soup and milk. Add SO SOYA +, rotini and the next 4 ingredients and stir until coated. Pour into a casserole dish. Sprinkle with cracker crumbs. Bake uncovered at 350 F. for 30 minutes. ENJOY!
SO SOYA + SLOPPY JOE'S Serves 4. INGREDIENTS: ½ box SO SOYA + 5 cups broth 1-16 oz. can Sloppy Joe Sauce 4 whole wheat buns METHOD: Soak SO SOYA + in hot broth for 15 minutes. Drain. Add sauce to SO SOYA +. Cook until heated through. Pour over rolls. ENJOY! SO SOYA + TACOS INGREDIENTS: 1 cup SO SOYA + 2 cups hot water 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 2 Tbsp. taco seasoning powder ½ head lettuce (shredded) 1 cup cheddar cheese (grated) 1-2 medium tomatoes (diced) 8-10 taco shells METHOD: To break SO SOYA + into smaller pieces, hit it with a blunt object (e.g. rolling pin). Soak SO SOYA + in hot water for 15 minutes. Drain. In a large skillet, heat oil. Add SO SOYA + and taco seasoning. Stir fry 5 minutes. Fill taco shells with SO SOYA + mixture and top with lettuce, tomato and cheese. ENJOY!
SO SOYA + TOMATO BAKE Serves 4. INGREDIENTS: 2 cups SO SOYA + 2 cups low fat vegetarian, beef flavoured broth 28 oz. your favorite tomato sauce ½ tsp. pepper ½ tsp. dry mustard ½ tsp. paprika 2 tsp. brown sugar 2 tsp. Worcestershire sauce 1/4 tsp. Tabasco sauce 3 potatoes (pared and cut into bite sized pieces) 1 medium onion (sliced) METHOD: Combine SO SOYA + and broth in a microwave bowl. Cook on high for 10 minutes, stirring twice. In a 9" X 13" baking dish, layer potatoes, contents from microwave bowl and onions. Mix all of the other ingredients together and pour over top. Bake at 325 F. until potatoes are the desired tenderness - about 1 ½ to 2 hours. DINNER: Serve with a tossed salad. ENJOY !
SO SOYA + VEGETARIAN CHILLI Serves 4 - 6. INGREDIENTS: 2 cups SO SOYA + (NOT pre-soaked) 1 large onion (diced) 1 clove garlic (finely chopped) 1 red pepper (diced) 1 green pepper (diced) 1 can kidney beans 1 can diced tomatoes (28 ounces) 2 sprigs parsley (fresh) dash chilli pepper seeds 1 Tbsp. brown sugar (optional - sweet chilli lovers will want to add this) METHOD: Place all ingredients in a large pot. Simmer 30 minutes, and presto! Serve with whole wheat toast or crusty bread. ENJOY ! SO SOYA + VEGGIE STEW Serves 4. INGREDIENTS: 1 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 medium onion (chopped) 2 cloves garlic (finely chopped) 2 cups SO SOYA + (NOT pre-soaked) 4 cups vegetable stock (any flavour) 2 potatoes (cut into bite-sized pieces) 2 carrots (cut into bite-sized pieces) 1 stalk celery (cut into bite-sized pieces) 2 Tbsp. thickening agent (flour OR corn starch) 4 ounces cold water METHOD: In a large skillet, brown onion and garlic in oil. Add all of the remaining ingredients EXCEPT the thickening agent and water. Simmer until vegetables are the desired tenderness. Place the thickening agent in a glass and add a few drops of the water to make a paste. Gradually add the rest of the water, stirring to eliminating any lumps as you go. Add this mixture to the skillet gradually, stirring constantly until its completely blended in. Continue cooking another 2-3 minutes until the stew is thickened. LUNCH: Serve with toast. DINNER: Serve with crusty bread. ENJOY !
SO SOYA + GROUND / CABBAGE ROLLS INGREDIENTS: 1 head cabbage 2 cups SO SOYA + GROUND 2 cups broth ½ cup instant rice ½ cup water ½ cup onion (finely chopped) 1 egg 1 16 oz. can tomatoes 1 tsp. salt ½ tsp. pepper 1-2 cans pasta sauce (or your own home made variety) METHOD: Remove core from cabbage. Carefully remove outer leaves, one at a time so they dont tear. Place individual leaves in boiling water for 3 minutes to soften. Cut thick center stem out of each leaf. Heat broth. Add SO SOYA + GROUND. Stir. Cook rice in water according to package directions. Combine all of the ingredients EXCEPT the cabbage leaves and pasta sauce. Mix well. Lay the cabbage leaves out and place a tablespoon of the SO SOYA + GROUND mixture in the center of each leaf. Fold the cabbage around the mixture, rolling it up. Place leaf flap side down in a casserole or baking dish. Completely cover with pasta sauce. Bake at 350 F. for about 1 hour. ENJOY!
SO SOYA + GROUND / CABBAGE ROLL CASSEROLE INGREDIENTS: The same ingredients as in SO SOYA + GROUND CABBAGE ROLLS METHOD: Instead of going to all of the trouble of peeling and rolling the cabbage leaves, cut the cabbage into manageable pieces. Boil till soft. Drain. Chop coarsely. Set aside. Prepare the SO SOYA + GROUND mixture the same as in SO SOYA + GROUND CABBAGE ROLLS. Layer the SO SOYA + GROUND and the cabbage repeatedly in casserole dishes. Cover with pasta sauce and bake at 350 F. for about 1 hour. ENJOY!
SO SOYA + GROUND / DEVILED BURGERS The delicious topping for these, open-faced burgers can be prepared ahead and kept in the refrigerator. What a great way to have quick nutritious lunches or after school snacks almost ready for the kids! These burgers can also be served with soup or salad for an informal dinner! INGREDIENTS: TOPPING: 1 ½ cups SO SOYA + GROUND 1 ½ cups broth (heated up) 6 oz. tomato paste ½ tsp. salt 1 tsp. oregano 1 tsp. cumin 1 tsp. Worcestershire sauce ½ tsp. red hot sauce BASE: 8 whole wheat buns (split in half) METHOD: Combine SO SOYA + GROUND with heated broth. Add remaining TOPPING ingredients and mix well. Place bun halves on a cookie sheet. (To make clean up a snap, cover the cookie sheet with tin foil.) Spread TOPPING over each bun. Be sure to spread it right out to the edges so the buns dont burn in the oven. Place the cookie sheet under a preheated broiler. Cook 4 to 5 minutes until topping is bubbling. ENJOY!
SO SOYA + GROUND / MEAT-LESS LOAF INGREDIENTS: 1-1/4 cups SO SOYA + GROUND 1-1/4 cups broth 2 eggs (slightly beaten) 1 10oz. can condensed tomato soup 1/4 cup pasta sauce 1 cup cracker crumbs 3 Tbsp. Worcestershire sauce 2 Tbsp. soya sauce black pepper to taste METHOD: Heat broth. Add SO SOYA +. Stir. Combine all other ingredients. Turn into a loaf pan. Bake at 375 F. about 45 minutes. ENJOY!
SO SOYA + GROUND / PASTA SAUCE USING BONUS SEASONING - 1 INGREDIENTS: 1/4 box (approx. ½ cup) SO SOYA + GROUND ½ cup water 1 Tbsp. seasoning (included in SO SOYA + GROUND) 2 cups pasta sauce METHOD: Heat water just to boiling. Turn burner down to medium-low. Add seasoning and dissolve. Add SO SOYA + GROUND and stir. Immediately stir in pasta sauce and heat until the desired temperature. Serve over pasta. ENJOY!
SO SOYA + GROUND / PASTA SAUCE USING BONUS SEASONING - 2 INGREDIENTS: 1/4 box (approx. ½ cup) SO SOYA + GROUND ½ cup water 1 Tbsp. seasoning (included in SO SOYA + GROUND) 2 cups pasta sauce METHOD: Heat water just to boiling. Add SO SOYA + GROUND and stir. Place SO SOYA + GROUND in frying pan. Sprinkle with seasoning and stir fry 3 minutes. Immediately stir in pasta sauce and heat until the desired temperature. Serve over pasta. ENJOY!
SO SOYA + GROUND / PIZZA INGREDIENTS: ½ cup SO SOYA + GROUND ½ cup broth 1 pizza dough (available at bakeries and grocery stores) 6-8 oz. pasta sauce 8 oz. mozzarella (shredded) ½ red pepper (sliced) ½ green pepper (sliced) 1 tomato (halved and sliced) 3 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL METHOD: Soak SO SOYA + GROUND in hot broth. Stir. Set aside. Spread oil onto pizza pan or cookie sheet with hands. Use well-oiled hands to stretch the dough out to cover the pan. Keep stretching until, when shrinking back, it covers the entire surface. Spread sauce. Sprinkle mozzarella. Evenly distribute the veggies and SO SOYA + GROUND. Bake at 400 F. 12 - 15 minutes or until crust edges are golden brown. ENJOY!
SO SOYA + GROUND / POTATO BALLS INGREDIENTS: ½ box SO SOYA + GROUND 2 cup broth 1 small onion (finely chopped) 1-6 oz. can. tomato paste ` 1 tsp. salt ½ tsp. pepper 1 Tbsp. parsley (chopped) 6 cups potatoes (boiled, still warm) ½ cup Romano cheese (grated) 1/4 cup butter 1 cup all purpose flour 2 eggs (slightly beaten) 1 to 2 cups all purpose flour 3 eggs (slightly beaten) 2 cups fine cracker crumbs OR SO SOYA + processed to fine grit in a blender or food processor 8 oz. pasta sauce METHOD: Stir SO SOYA + GROUND into heated broth. Add onion, tomato paste, salt, pepper and parsley. Heat 5 minutes. Set aside. Mash the warm potatoes and add cheese, butter, 1 cup of flour and 2 eggs. Mix well. With well-floured hands, shape about 2-3 Tbsp. of the potato mixture into a flat circle 3-4" across. Repeat until all of the potato mixture is used. Try to end up with an even number of circles because youll need 2 for each ball. Set ½ of the circles aside. Place about 1 Tbsp. of the SO SOYA + GROUND mixture in the center of a circle. Place the circle in the palm of your hand, and gently close your hand to make the flat circle into the shape of a cup with the SOYA mixture inside. Place another potato circle on top, and with well floured hands, press the top and bottom potato circles together to form a ball. Repeat until youve used all of the potato circles. Carefully dip balls into beaten eggs, and then roll gently in crumbs to coat. Place on a foil lined cookie sheet. (The foil is for those of us who hate washing dishes!) Repeat until all of the potato balls have made their way to the cookie sheet. Bake at 350 F. about 30 minutes. Add pasta sauce to the remainder of the SO SOYA + mixture. Heat and serve over potato balls. ENJOY!
SO SOYA + GROUND / SHEPHERDS PIE INGREDIENTS: 1 box SO SOYA + GROUND 4 cups broth 2 Tbsp. soya sauce 2 Tbsp. Worcestershire sauce 1 Tbsp. garlic powder 1 cup pasta sauce 1 Tbsp. oregano 1 Tbsp. basil 20 oz. mixed vegetables (canned OR frozen, cooked and drained) 6 - 8 cups boiled potatoes 1/4 cup butter ½ cup milk 8 oz. cheddar cheese (grated) METHOD: Pour SO SOYA + GROUND into hot broth. Add the next 6 ingredients and mix well. Set aside. Mash potatoes. Add butter and milk. Set aside. Pour the SO SOYA + GROUND mixture into the bottom of a 9" X 13" baking dish. Evenly distribute the mixed vegetables on top. Spread the mashed potatoes over the vegetables. Sprinkle the grated cheese on top. Bake at 350 F. for 30 to 40 minutes (until the SO SOYA + GROUND mixture is bubbling and the cheese is melted or browned, depending on your preference). ENJOY!
SO SOYA + GROUND / STUFFED PEPPERS Stuffed peppers are a classic cold weather meal. Theyre ideal to make ahead and refrigerate, and are even tastier the second time around! INGREDIENTS: 6 medium green peppers ½ package SO SOYA + GROUND 2 cups broth ½ cup instant rice 1/3 cup finely chopped onion 1 1lb. can diced tomatoes 2 Tbsp. Worcestershire sauce 4 oz. old cheddar cheese ½ tsp. salt dash pepper METHOD: Cut the tops off of peppers. Remove seeds and membrane. Precook peppers in boiling salted water about 5 minutes. Drain. Sprinkle the inside of the peppers generously with salt. Set aside. Heat broth. Add SO SOYA + GROUND. Stir. Set aside. Cook rice according to package directions. Set aside. Combine SO SOYA + GROUND, rice and balance of ingredients EXCEPT the peppers. Mix well. Use this mixture to stuff peppers. Bake at 350 F. approximately 45 minutes. ENJOY!
BARBECUES
Didnt know you could actually barbecue SO SOYA + slices? Give it a try - youll be favourably amazed at the succulent results! GRILLED SO SOYA+ CAESAR Serves 4. INGREDIENTS: 2 cups SO SOYA + 2 cups hot water 3 cubes low fat chicken flavoured vegetable broth 1/4 cup BHI EXTRA VIRGIN SESAME SEED OIL 1 tsp. light soya sauce ½ tsp. sage METHOD: Dissolve cubes in water. Combine all ingredients EXCEPT SO SOYA + in a microwave container. Stir well. Add SO SOYA + and stir again. Microwaves on high for 10 minutes, stirring twice throughout this process. Insert shish-ke-bob skewers through SO SOYA + and barbecue on medium to medium-low heat for 5 minutes on each side. LUNCH: Serve on a caesar salad. DINNER: Serve on a caesar salad with low-fat fries on the side. ENJOY!
SO SOYA + HONEY/DIJON SHISH-KE-BOBS Serves 4. INGREDIENTS: 2 cups SO SOYA + 3 cubes low fat vegetarian, chicken-flavoured stock 1 ½ cups water 1/4 cup BHI EXTRA VIRGIN SESAME SEED OIL 1/4 cup honey 2 Tbsp. Dijon mustard 2 Tbsp. lemon juice 1 clove garlic (minced) 1/4 tsp. dried sage salt and pepper to taste your choice of veggies METHOD: Combine all ingredients in a microwave container. Heat on high for 10 minutes, stirring twice. Insert shish-ke-bob skewers through SO SOYA +, alternating with the veggies of your choice. Cook on the barbecue for 5 minutes on each side over medium-low heat. HORS DOEUVRE: Make mini-ke-bobs by using toothpicks. Arrange on a bed of lettuce. LUNCH: Serve on a croissant or hot dog bun. Theyre also great with a big salad. DINNER: Serve on a bed of rice or noodles. Serve with roasted potatoes. HAVE A PICNIC! ENJOY !
SO SOYA + TERIYAKI SHISH-KE-BOBS INGREDIENTS: ½ box SO SOYA + 1-2 cups teriyaki sauce 2-3 cups water your choice veggies (e.g. red and green peppers, mushrooms, cherry tomatoes, onions, etc. 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL METHOD: Mix teriyaki sauce and water. Heat just to a boil. Add SO SOYA +. Let soak 10 minutes. Drain. On skewers, alternate SO SOYA + and veggies. Lightly brush with oil. Barbecue or grill until veggies are desired consistency. ENJOY!
ELEGANT MEALS AND FORMAL DINING Try the recipes in this section when you have special occasions to celebrate. These culinary delights will add that extra touch to any festivity! SO SOYA + BEEF-LESS STROGANOFF Serves 4. INGREDIENTS: 2 cups SO SOYA + 2 cups hot water 3 cubes low fat vegetarian, beef-flavoured broth 1 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 1 medium onion (sliced) ½ tsp. mustard powder 2 Tbsp. tomato paste 1 Tbsp. Worcestershire sauce ½ cup plain no-fat yogurt or sour cream 1 10 oz. can sliced mushrooms (drained) 1/4 cup finely chopped cilantro 2 Tbsp. thickening agent (flour OR corn starch) 4 ounces cold water METHOD: Dissolve broth cubes in hot water. Place SO SOYA + and broth in a microwave bowl. Microwave on high for 10 minutes, stirring twice. In a large skillet, brown onion in sesame oil. Add contents from microwave bowl, mustard powder, tomato paste and Worcestershire sauce. Stir fry 5 minutes. A little extra water can be added if it gets dry. Blend in yogurt or sour cream, mushrooms and cilantro. Place the thickening agent in a glass and add a few drops of the cold water to make a paste. Gradually add the rest of the cold water, stirring to eliminating any lumps as you go. Add this mixture to the skillet and heat on low for 3 more minutes. Serve over noodles with a side salad. ENJOY !
SO SOYA + CASSEROLE SUPREME INGREDIENTS: ½ box SO SOYA + 2 cups broth 1 can (10 oz.) cream of mushroom soup 1 bunch broccoli cheese slices either Swiss or cheddar METHOD: In a microwave container, combine SO SOYA + and broth. Microwave on high for 10 minutes. Stir 3 times throughout. In a casserole dish, layer ½ cream of mushroom soup, ½ soaked SO SOYA +, ½ bunch broccoli, ½ 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 a bed of rice or noodles. ENJOY!
SO SOYA+ "NON-VEAL" PARMESAN Serves 4. INGREDIENTS: 2 cups SO SOYA + 2 cups hot water 2 cubes low fat vegetarian, beef-flavoured broth ½ cup crumbs (bread, cracker OR cereal) 1 10 oz. can tomato soup 1/4 cup water 1/4 cup minced onion 1/8 tsp. garlic powder dash thyme 5 - 6 slices fat free mozzarella cheese slices 2 Tbsp. fat free grated Parmesan cheese METHOD: Dissolve broth cubes in hot water. Combine SO SOYA + and broth in a microwave bowl. Cook on high for 10 minutes, stirring twice. Drain. Coat SO SOYA + chunks in crumbs and "fry" (without oil) in pan until brown. Place SO SOYA + chunks on bottom of a 9" square baking dish. Blend together the next 5 ingredients and pour over SO SOYA +. Top with mozzarella cheese and sprinkle with Parmesan. Bake at 350 F for 30 minutes or until hot and cheese is bubbling. Serve over noodles or rice. ENJOY !
SO SOYA + POT PIE INGREDIENTS: ½ package SO SOYA + 2 cups broth ½ cup chopped onion 6 Tbsp. butter ½ cup all purpose flour 1 tsp. salt 1 cup broth 10 oz. frozen peas and carrots 2 pie crusts (either frozen or home made according to recipe) METHOD: Soak SO SOYA + in 2 cups broth. Set aside. Cook onion in butter until tender. Blend in flour, and salt. Add one cup of broth. Cook, stirring constantly, until thick and bubbly. Add frozen peas and carrots. Heat until bubbly. Add SO SOYA +. Fill one pie cruse with SO SOYA + mixture. For homemade crust, cover with dough, trim and crimp the edges of the top and bottom crust together. For frozen pie shells, invert the second crust on top and crimp the edges of both pie shells together to create a seal. (To ensure a leak-free seal, dab a little water between the top and bottom shell.) Use a knife or fork to poke steam holes in an attractive design in the top crust. Bake on a cookie sheet, in preheated 400 F. oven for 30-35 minutes until pastry is golden brown. Let stand 5 - 10 minutes before serving. ENJOY!
SO SOYA + SWEET AND SOUR "NON-SPARE-RIBS" Makes a romantic dinner for 2 with leftovers for lunch. INGREDIENTS: 1 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL 2 cups SO SOYA + 2 cups broth ½ cup ketchup ½ cup brown sugar (firmly packed) 1 lemon (thinly sliced) METHOD: Combine all ingredients EXCEPT lemon in a microwave bowl and cook on high for 10 minutes, stirring twice throughout. Transfer to a baking dish and cover with lemon slices. Bake 30 minutes at 350 F. OPTIONAL: For variety, replace the lemon slices with pineapple rings and a can of peas! HORS DOEUVRE: Line a serving tray with lettuce. Place "Non-Ribs" on whole wheat crackers. Garnish platter with lemon wedges. DINNER: Serve over noodles with a side salad of fresh veggies. ENJOY !
SO SOYA + GROUND / LASAGNA INGREDIENTS: 2 Tbsp. BHI EXTRA VIRGIN SESAME SEED OIL ½ cup onion (finely chopped) 3 cloves garlic (crushed and finely chopped) 28 oz. pasta sauce 1-6 oz. can tomato paste
12 lasagna noodles 10 oz. spinach 1 lb. mozzarella cheese (shredded) 2 cups ricotta cheese 6-8 mushrooms (sliced) ½ cup Parmesan cheese METHOD: In a large skillet, heat oil. Add onion and garlic. After a minute, add pasta sauce, tomato paste and SO SOYA + GROUND. Simmer 15 minutes. Cook lasagna noodles according to package directions. Steam spinach. Drain and chop finely. ASSEMBLY: In a 9" X 13" baking dish spread 1/4 of the sauce to cover the bottom and sides. (This cuts down on the food sticking and being a nightmare to clean!) Layer as follows: 1/3 mozzarella 4 lasagna (3 lengthwise with one going across at one end to fill in - trim to fit) all ricotta (spread over lasagna) all spinach 1/4 sauce 4 lasagna all mushrooms 1/4 sauce 1/3 mozzarella 4 lasagna 1/4 sauce 1/3 mozzarella all Parmesan Cover with tin foil and bake at 375 F. 50 - 60 minutes until bubbling. Remove foil for the last 10 minutes to make cheese on top turn golden brown. Let stand 5 minutes to reabsorb its juices and flavors before cutting. ENJOY!
SO SOYA + GROUND / SPINACH CREPES INGREDIENTS: Crepes: 1-1/2 cups sifted all purpose flour 1-1/2 cups milk 2 eggs 1 Tbsp. salad oil 1/4 tsp. salt Filling: 1 cup SO SOYA + GROUND 3/4 cup broth 10 oz. spinach 3 Tbsp. BHI Extra VIRGIN SESAME OIL 1/3 cup onions (finely chopped) 1 egg 1/3 cup Parmesan cheese ½ tsp. salt pinch pepper Sauce: 1/4 cup butter 3 Tbsp. flour 1-1/2 cups hot milk or broth salt and pepper to taste METHOD: Crepes: Combine all ingredients in a mixing bowl. Beat until smooth. Lightly grease a 6" skillet or crepe pan. Heat the pan over medium heat. Pour and evenly distribute a couple of tablespoons of the batter in the bottom of the pan. Crepes should be paper-thin so you can actually see through them. Brown gently on one side. Flip. Turn crepe immediately onto paper towel or tea towel. Continue until you have used all of the batter. You should have about 16 crepes. Filling: Heat broth. Add SO SOYA + GROUND. Stir. Set aside. Cook spinach. Drain. Chop. Set aside. Place oil in a skillet. Heat. Add onions. Cook about 3 minutes. Add SO SOYA + GROUND. Add the rest of the FILLING ingredients and continue stir frying about 10 more minutes. Assembly: Lay crepes out. Place a couple of tablespoons of filling towards one side of crepe. Roll up so filling doesnt fall out the ends. If it does, youve probably used too much filling. Try again. Place filled crepes in a baking dish and cover with sauce. Sauce: Melt butter over medium heat. Stir in flour with a whisk, stirring rapidly until smooth. Gradually add liquid, stirring constantly. Bring sauce to a rapid boil for about 4 minutes. Sauce will thicken up somewhat. Add salt and pepper. Pour over crepes. Baking: Bake at 375 F. about 30 minutes until golden brown. ENJOY! DESSERTS
I know what youre thinking...am I really crazy enough to think youd believe you can put SO SOYA + into a dessert and expect your family to like it? Try it. I dare you. What an unbelievable way to make healthy desserts! Not only that, but theyre good enough youll probably even want to share them with your guests! SO SOYA + GROUND - APPLE CRISP INGREDIENTS: 1 cup SO SOYA + GROUND 1 cup unsweetened apple juice 4 cups sliced apples 1/4 cup packed brown sugar 1/4 tsp. nutmeg 1 ½ tsp. cinnamon TOPPING: 1/4 cup butter 3/4 cup all purpose flour 1/4 cup packed brown sugar 1 tsp. cinnamon METHOD: Place SO SOYA + and apple juice in a microwave container and heat for about 7 minutes on high, stirring twice. (Youll know its done when all of the apple juice is soaked up by the SO SOYA +.) Add next 4 ingredients and toss together. Place in 9" pie plate. For topping, melt butter and add last 3 ingredients. Stir with a fork until you have crumbles. Sprinkle over apple mixture and bake at 400 F. about ½ hour. Stab the apples with a fork. When theyre soft, its done! ENJOY!
SO SOYA + OLD FASHIONED MINCED MEAT PIE Serves 8 - 10. INGREDIENTS: 1 cup SO SOYA + 1 cup water 4 cups tart apples, peeled and diced 1 cup raisins or currants (or ½ and ½) ½ cup apple cider ½ cup brown sugar (if apples are not tart, reduce sugar) 1 orange (use only grated rind and juice) 1 lemon (use only grated rind and juice) 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. mace ½ tsp. allspice ½ cup chopped walnuts (optional) 2 frozen pie shells (or your own home-made) METHOD: In a large pot, bring the first 8 ingredients to a boil. Reduce heat and simmer gently until apples are soft (about 20 minutes). Stir in the remaining ingredients EXCEPT the pie crust. Cook 5 more minutes. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. TO BAKE: Fill one pie crust with SO SOYA + mixture. Invert other pie crust over top. Moisten crust around the edges. Crimp top and bottom pie crusts together at edges. Pierce the top crust in an attractive design with a fork or knife. Brush a little milk or soy milk onto the crust. Place pie on a cookie sheet. Bake at 375 F. about 1 hour until golden brown. (If pie begins to brown too soon, lay a piece of foil lightly over top.) ENJOY! So Soya+ Inc. |
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