soy snack break

After recouping from last week’s presentation with multiple mugs of hot chocolate, food for fun is ready to hit the blogging circuit again. This week, I offer the six recipes featured last week when presenting a Snack Break at a client’s annual meeting.

Minnesota Soybean has been a long-time partner and my work with them has taught me that soyfoods can be a fun tool in the kitchen. Why not include them in your ingredient palette when you’re thinking through meals, snacks, and even the sweet stuff?

True, some people have allergies to soy and there have also been whispers of soy’s “dark side” in certain media circles. To those with allergies, skip right over these recipes, or try subbing in another type of nut, nut milk, green veg, or flour. And to those who believe soy has that dark side, I’d offer that moderate consumption of soy has yet to show negative effects in any study to date. On the plus side, it’s a strong source of plant protein and fiber and has been proven to reduce high cholesterol levels, possibly prevent against certain hormonal cancers, yadda yadda yadda.

Shopping for and cooking up the snacks for the presentation was loads of fun–as a writer, it’s a treat to move around and create something tangible (and edible!) for a work project. An overestimate of attendees meant there were plenty of leftovers, which I wish I could serve up here. Instead, I’ll post photos and recipes and invite you to try a little soy.

green tea edamame

Green Tea Edamame

  •  1 quart water
  • 4 tea-bags green tea
  • 1 (12-ounce) bag frozen edamame
  • Sea salt to taste

In medium pot, bring water to a boil. Remove pot from heat; add tea bags. Steep 2 to 3 minutes.

Remove and discard tea bags. Return pot to medium heat. Bring tea to a gentle boil. Add edamame. Cook about 7 minutes or until beans are cooked through; drain and discard tea. Sprinkle edamame with salt. Serve immediately. Makes 4 (generous 1-cup) servings.

soy sconesSavory Spring Scones

  • 1 tablespoon vinegar plus enough soymilk to measure 1 cup
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup soy flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, at room temperature
  • 1 cup sliced green onions
  • Dash cracked black pepper

Heat oven to 500°F. In measuring cup, combine vinegar and soymilk; let stand 5 minutes.

Meanwhile, in large bowl, whisk together flours, baking powder, baking soda, and salt. With pastry blender or two knives, cut in butter until mixture resembles bread crumbs. Stir in soured soymilk until dough forms. Stir in onions and pepper.

Turn dough out onto well-floured surface; knead dough gently 8 to 10 times, sprinkling with flour as needed. Pat dough into 8-inch circle, about 3/4 inch thick. Cut circle into 8 pie-shape wedges, pressing down with knife without sawing. Sprinkle baking sheet with flour. Gently transfer wedges to baking sheet.

Reduce oven to 450°F. Bake scones 20 minutes or just until golden. Makes 8 scones.

tofu saladEgg & Tofu Salad

  • 3 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 2 teaspoons snipped fresh chives
  • 4 hard-cooked large eggs, peeled and chopped
  • 1 (14-ounce) package water-packed soft tofu, drained and chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • Salt and freshly ground pepper to taste

In medium bowl, whisk together yogurt, mayonnaise, mustard, and chives until smooth. Add remaining ingredients; stir gently to coat. Adjust seasoning to taste. Makes 4 cups.

Edamame-Chile Hummus

  • 2 cups fresh or frozen edamame, cooked and drained
  • 1 cup canned chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons each seeded diced red and green jalapeño chiles
  • 1 1/2 teaspoons fresh lime juice
  • 1 garlic clove, crushed
  • Salt and freshly ground pepper to taste

In food processor, combine all ingredients; cover. Process until blended, but still slightly chunky. Adjust seasoning as desired. Makes about 1 1/3 cups.

pumpkin granolaPumpkin Soynut Granola

Love pumpkin? Go ahead and double the pumpkin puree.

  • 3 cups old-fashioned (rolled) oats
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup roasted soynuts (can use Cinnamon-Roasted Soynuts, recipe below)
  • 1/4 cup pumpkin seeds

Heat oven to 325ºF. Line baking sheet with parchment paper.

In large bowl, toss together oats, brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, and salt.

In small bowl, stir together maple syrup, pumpkin puree, applesauce, and vanilla. Stir into oat mixture until coated. Stir in cranberries, soynuts, and pumpkin seeds.

Spread mixture evenly on baking sheet. Bake, stirring every 10 to 15 minutes, 45 minutes or until golden brown. Cool before storing in covered container. Makes 5 cups.

1386593552042Cinnamon-Roasted Soynuts

  • 1 egg white
  • 1 tablespoon vanilla extract
  • 1 1/2 cups soynuts
  • 2 tablespoons plus 2 teaspoons packed brown sugar
  • 2 tablespoons plus 2 teaspoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Heat oven to 300°F. Coat baking sheet with cooking spray.

In medium bowl, beat egg white just until frothy; beat in vanilla. Fold in soynuts. Stir in brown and granulated sugars and cinnamon.

Spread soynuts evenly on baking sheet. Bake, stirring occasionally, 20 to 25 minutes or until just lightly browned. Cool slightly, breaking up any clumps before serving. Makes about 2 cups.

All together now:

tofu, edamame, soynuts, oh my!

tofu, edamame, soynuts, oh my!

60 thoughts on “soy snack break

  1. So many options! That hummus looks particularly amazing! I’ve only had edamame once and I don’t think it was cooked very nicely. Definitely something I need to try again.

    After all the hot cocoa and candy and homemade marshmallows, it’s probably about time we switch to the healthy-ish stuff. 😉

    • um, yep. You’ve got a good point Kaela 🙂

      Hey, how about making up some edamame with your little doodle-bug? Cook them in the pods and eating them can be another fun indoor activity. And then taste some ice cream so you’ll be ready when your dream job opens up.

  2. I’m impressed and proud of your soy presentation! I definitely want to try the edamame hummus first, although I don’t have a food processor. Maybe I can do it with a stick blender?

    Glad you are back to blogging, busy lady 🙂

    • Thanks, Andi 🙂 Speaking of being proud of fellow bloggers, how’s your BIG project going? Thinking of you lots…

      Give it a go with a stick blender, though might not work with the edamame since they tend to be softer. Hard to overcook those little suckers. You’ll come up with something good thought–that I know!

  3. What a beautiful spread! I love how everything is on top of white so the color really pops out at you. The tofu & egg salad looks like something I could try. I love finding different tofu recipes.

    • Thank you, Cita 🙂 Owe the color to Photo Editor–love how it creates that color popping thing! Glad to pass on tofu recipes. Sometimes it’s a hard sell, so it’s fun to find folks who already appreciate.

      • Are photo editors going to make food photographers obsolete? I once saw this TV special on food photography and it was a pretty fascinating discipline. I suppose a good eye and some excellent framing are still relevant, even with photo editors.

  4. I am so there with you Liz!! And today is the day for edamame-chile hummus and perhaps some scones in the oven – delish!! Even with a cup of hot cocoa (what tastes bad with hot chocolate?)

    • Thanks, Mimi. One mug of hot cocoa coming up! Soymilk or dairy? Suppose I have almond milk around somewhere, too. Whipped cream or ‘mallows? Shot of Kahlua perhaps? Just want to keep you comfy 🙂

    • See my response to Mimi for menu options, Beth 😉 The hummus is good, yes, but lol I put my leftovers in the freezer and now can’t find them! Haha, how it goes here. Too much food. Thank you for coming by. Always glad to have you.

  5. Wow, all these dishes look so delicious! And I love how healthy they they are 😀 I am definitely going to make more than one of these dishes! Thanks for sharing so many recipes, Liz! Will do my best to try out a recipe when I’m back home this weekend. What would be a good substitute for soy flour?

    • Thanks, Ada 🙂 Yes, healthy food here–imagine that! I should post more, but never seems as fun or photogenic. Hope you do make a few of the recipes. Shanna has good suggestions for soy flour subs, but you can also just replace with all-purpose flour. Any flour, really, as the soy didn’t provide any gluten anyway. More whole-wheat flour would make it heavier, so I’d go with a lighter all-purpose or even whole wheat pastry. Let me know what you do if you do and how it turns out 😀

  6. Liz, I just bought a pound of organic, peeled edamame yesterday at the Co-Op. These recipes give me some great inspiration. They are all lovely! The tofu and egg salad is such a smart recipe – the granola incredibly flavorful and festive (love the pumpkin!) – and the savory scones unique. The scones might be nice with some edamame beans for an extra “soy” kick. You have been hard at work! I am looking forward to trying out these great recipes! 🙂 Best – Shanna

    • the same wavelength AGAIN 😀 Would be curious how edamame in the scones would work. I’d go for it, but when I make these presentation, it’s often to folks who are more used to standard meat-and-potato fare. Always hard at work, just like you. Appreciate your comments always. Best to you, too!

  7. You have been busy Liz! The hummus definitely catches my interest. Plus I imagine the boys might enjoy snacking on soy nuts. My husband would even be on board since he is a fan of edamame.

  8. Wow-they look fantastic. I’m intrigued that you can sour the soy milk. Do you think it would work with almond milk or coconut milk as well? I may have to experiment. Thanks for the great ideas–and the eye candy! Wait, I meant healthy snack alternatives. 😉

    • I’ll have your snacks sent directly, Jenny! When you get the boxes, how ’bout you fill them with some of that delicious Japanese food you’ve been cooking up (wild and exotic mushrooms included) and shoot them back my way? 😀

  9. You have so many great ideas here. Just recently I have been making something very similar to your egg & tofu salad. I was going to post it because it so delicious! I do not add eggs to mine, but I think it would be really good! I really like your edamame chile hummus…superbowl food! 🙂

    • thanks 🙂 Realized just today that the Super Bowl is creeping up. Not into the football so much, but yay parties with snackish food!

      Funny on the “egg” salad. I replaced all of the eggs with tofu for the presentation as I wanted zero chance of salmonella since I’d be transporting the food for a 2-hour car trip. Found I had to almost double the seasonings to make up for the lost flavor. Not that eggs have flavor, but the fat in the yolks helped carry it maybe?

      Would be very interested in any tofu egg salad post you write!

    • Thanks for coming over! Just found you on fb. How awesome that you put things up on youtube, too. Middle Eastern food is one area I’d like to know more about, so hoping to learn from you. Would love to have you over to deLizious facbook as well! Link on side of the page if you’d like to check it out.

  10. Yay again to soy recipes! I’ve eaten so much tofu and edamame, that I figure any damage had already been done so may as well keep going. More seriously, these look great, definitely trying the hummus, and the soy nuts for snacks at work.

  11. I am late to the party, but I really hope that there is some of that amazing food left! Just a few edamame and maybe a bowl full of the granola? Please? Love the dialogue with Mimi..some hot chocolate with marshmallows, too please. So demanding, today, huh? I have the Friday afternoon munchies it appears! Your spread is awesome and the folks at the annual meeting surely better know how lucky they were! 🙂

  12. Liz! You have such perfect timing, I can’t even tell you. The next stage in my kitchen-domination-through-organization plan is to clean out my freezer – yikes! But I happen to know I have a bag of frozen edamame beans back there … and now I know just what do do with them! Green tea edamame sounds like the perfect quick and easy side dish to whip up with my dinner tonight (it’s snowing – AGAIN – so I’ll be staying in). You’ve given me inspiration as always!! I will let you know how they turn out (and will report back on the kitchen project, too).

    Happy happy weekend to you, my friend!! 😀

    • Ah, amb. I wasn’t too worried this time around as I saw you over at deLiz fb, but when you don’t show up here I start to wonder if you’re ok! Thinking it must be very busy over at CW. Snowing again, you say? We had a bunch last night. Hope it’s not too crazy cold–that’s the part I don’t deal well with.

      Love love love that you have edamame lurking in your freezer. Looking forward to any and all kitchen reports. So glad you’re here, though hadn’t this been an Unplugged weekend? Still wanting to have Dr. Who conversations (Kaela’s watching now too 😀 ), so circle back when you can. Am finding I like some episodes better than others in season 2. Would love to know where you are so I know when we pass each other. Happy weekend to you, too. I’m off to roller skate soon! (with Anna) Figuring it’ll be like jr. high without all the angst.

  13. Love your ideas. Those scones look delicious! And I’ll bet soybeans make great hummus. I also like the idea of making them sweet – sweet soy milk is so tasty, why not the beans themselves? Fun post!

    • Thank you 🙂 Was at our State Fair this summer and smelled the roasted almonds being sold. When I needed a topic for the next Minnesota Soybean blog post, I figured why not make the soynuts smell that way, too! Appreciate your kind words and would love it if you’d try these recipes. Better yet, I’d love it if you’d put your spin on them 😀

    • Thanks, Jayne 🙂 Loving your new gravatar picture! It’s a tasty and healthy spread, yes and glad you enjoy. Appreciate all of your visits today much.

  14. Waw, what a lot of great & tasty appetizing soy snacks, …I love them all, Liz!

    Your savoury scones look freaking delicious & I love your edamame dip too! Yummmm! I must try them all out to see what I love most,…For sure! 🙂 xxx

    • Thanks, Sam! Matcha sounds like an amazing partner for edamame. I don’t know much about it, but have been seeing that word everywhere. Have you cooked/baked with it much? Where would I even find it and in what form? Is it a tea?

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