The 'Soy Evolution'  
Recipes provided by Power Foods Canada 

Vegan Chocolate Cake and Muffin Mix

3 cups unsifted all purpose flour
1 1/2 cups sugar
2/3 cups cocoa
2 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla
1 1/2 cups cold coffee or coffee substitute
1 1/2 cups Lemon SoySmooth™
1/3 cup finely chopped dried cherries

Preheat oven to 350°. Grease and flour an 8” bundt pan. Measure, then sift all dry ingredients together. In a large bowl, mix Lemon SoySmooth™, coffee and vanilla. Add the dry ingredients.
Pour into floured pan and bake for 55 to 60 minutes. Test for doneness with a toothpick or fork tines. Let sit for 5 minutes. Remove from pan and let cool on a rack.

For Muffins; Grease muffin tin and bake for 10 to 15 minutes. Poke with a fork. (If fork comes out clean your muffins are done.) Mini muffins take about 8 minutes.


Butternut Squash, Yam & Apple Soup

1 medium onion, chopped
1 tbsp olive oil (optional)
2 cups vegetable stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp. nutmeg
1/4 tsp cayenne pepper
1 cup (240 ml tub) Garlic SoySmooth™

In a large pot, over medium heat, sauté onion in 3 tbsp of the stock and /or oil, for 3 – 4 minutes or until onions are soft. Add remaining stock, squash, yams, apples, salt, pepper, nutmeg and cayenne. Turn down heat and simmer for 30 – 35 minutes. Take 2 cups of vegetables from soup and 1 cup stock and blend with Garlic SoySmooth™ in a blender or food processor. Return to pot and stir into soup. Garnish with a dollop of SoySmooth™. Serves 4-6.


Mom's Fall Classic Casserole

1 package (454 g) extra firm tofu, cubed
1 cup mushrooms chopped
1-2 tsp olive oil
2 cups celery chopped
3/4 cups pecans, chopped
3/4 tsp salt
dash of pepper
2 tbsp minced onion
2 tbsp lemon juice
3/4 cup Dill SoySmooth™

Topping
1/4 cup almonds, slivered
3/4 cups crispy dried (chow mein) noodles or bread crumbs

Preheat oven to 450º. In large frying pan or skillet, brown cubed tofu and mushrooms in olive oil. In large bowl, mix celery, pecans, salt, pepper, onion, lemon juice, and Dill SoySmooth™. Add tofu and mushrooms and stir gently until mixed.

Transfer to casserole dish and top with almonds and noodles or breadcrumbs. Bake for 15 minutes or until the topping has browned. Serves 5.

 
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Power Foods Canada thrives on bringing innovative, nutritious and practical food solutions to you. By leading the ‘soy-evolution’ with a commitment towards using fresh ingredients in our products, educating our consumers on healthier dietary choices, and creating strong supplier relations, Power Foods Canada is devoted to empowering consumers with sustainable cuisine options for the future.

Website: www.powerfoods.ca