National Soybean Research Laboratory: Soy Food Use in Food Service
Looking for recipes to feed a crowd? ICSF has developed recipes that are great to use in quantity foods operations.
We work with schools, universities, food pantries, and restaurants to develop healthy, nutritious, and cost effective ways to add soy ingredients to food service recipes.
.
Soy on the Menuis a cookbook available in hard copy or as a pdf on CD for just the cost of shipping to food service staff looking for inspiring solutions for adapting soy foods to meals for 25 or more. The pdf version of Soy on the Menu(2.8 MB pdf file) is available on-line here, or you can order the hard copy/CD online.
Soy solutions for the hungrycan be a cost effective way to add protein to other food pantry offerings being made available. Through our work with the Midwest Food Bank in Peoria IL we've developed several recipes using textured soy protein and just a few other ingredients, and these recipes are now available:
Chicken and Rice Soup Mix
Hearty Italian Noodle Mix
Vegetarian Chili Mix
Soy solutions for schoolsare available to food service personal who want to offer soy solutions to help improve their menu offerings. Work at NSRL showed children enjoy soy alternative entrees as much as their all meat counterparts. With the benefits of lowering cholesterol and fat while maintaining or improving protein in many dishes, soy can be a cost effective addition to menus.
Sample recipes for school use include:
Chili con Soya with Beans
Meat and Soy Spaghetti
Meat and Soy Lasagna
Enchilada Casserole
Turkey and Soy Nachos