Cooking with Soy
Staff at NSRL's Illinois Center for Soy Foods facilities develop and publish recipes that combine ease of preparation with creative uses of various soy foods and soy ingredients and result in delicious dishes for the everyday cook. Brochures for download from the Videos and More section include the |
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A featured monthly recipe is available at right along with additional recipes at the Videos and More. Here are three of our most requested recipes:
Award winning Game Day Chili
Double Chocolate Chip Cookies
Oatmeal Raisin Cookies
Our cookbook selections feature the following titles:
$10.00 includes Shipping and Handling |
Chefs Use Soy |
Be inspired by a collection of 26 soy recipes from famous chefs across America with tantalizing photographs of each dish and the contributing chefs. The restaurant quality recipes feature tofu, edamame, miso, soy sauce, tempeh, textured vegetable protein, and soymilk. The chocolate mousse recipe is sure to be a family favorite and the miso soup will tantalize the taste buds. To order this book fill out our online order form or call us at: (217) 244-1706 | |
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Around the World with Soy |
Take a world food tasting tour with the latest cookbook in the Soy in the American Kitchen series. Forty recipes of delicious appetizers, breads, main courses and desserts will delight the palate while giving each dish a soy twist. | |
 $13.00 includes Shipping and Handling |
Soy for the Last Minute Chef |
This cookbook showcases adaptations of traditional recipes that have been revised to include soy to address the issue of how to get delicious food on the table fast. The 34 recipes in the cookbook are suitable for the average American kitchen and makes use of convenience foods, quick cooking soy products, and time saving techniques to help busy people get tasty and nutritious meals on the table quickly. | |
 $13.00 includes Shipping and Handling |
Baking with Soy |
This cookbook presents the many ways that soy can be used as a healthy and delicious ingredient in a variety of baked products. The 43 recipes in the cookbook are suitable for the average American kitchen includes easy-to-use soy products such as soy flour, soy protein isolate, soy milk, tofu, textured soy protein, soy nuts and soy analogs. | |
Textured Vegetable Protein in the American Kitchen |
An illustrated guide with information about textured vegetable protein and how to use it in everyday healthy cooking. There are 37 recipes in this cookbook with durable and glossy pages and full color photos of selected recipes.These recipes range from calzones and stuffed peppers, to cakes and biscotti. | Sample the index |
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$13.00 includes Shipping and Handling |
Tofu in the American Kitchen |
A colorful and illustrated guide of menus using tofu. This is the first book in a five part series of books designed to incorporate soy ingredients into our everyday cuisine. It is 42 glossy pages of durable card stock, wire bound for ease of use in the kitchen. | |
FREE! |
Soy on the Menu Recipes for Food Service |
This cookbook targets chefs in the food service industry, presenting the many ways soy can be used as an ingredient in recipes designed for the quantity food kitchen. Recipes are designed for making twenty-four servings, and contains a wide range of standard and gourmet items from breakfast dishes and appetizers to main dishes and desserts. There are over forty recipes and a section introducing soy food ingredients and how best to use them. The CD form of the book will introduce chefs to ways soy can enhance their menu. The CD will be available to food service workers for just $3.00 shipping and handling. |
