Soy Recipes

This sauce pairs well with your favorite Asian dishes.

A lower carb, higher protein spaghetti dish

Good side dish and an easy way to get in a serving of veggies.

High Protein, Low Carb Pancakes.

These pancakes cook like real pancakes and work well as a salty or sweet breakfast/snack!!
Great texture, color, and flavor :)

this is the best steak marinade ever!

So yummy it got my hubby to like fish!

This yummy, scrummy sauce serves as both marinade or glaze. You can also try it with Halibut or Sablefish...yum!

The soy protein does not affect the flavor of this recipe.

It's getting to be late autumn and it's time to take advantage of those winter squashes. One of my favorites is the acorn squash. I also wanted something a little different so I made up this vegetarian chorizo stuffed squash.

A nice dish to accompany a warm plate of Jasmine white rice.

An alternitive to MILK pudding. I don't usually like Sugar Free and Fat Free items...but this is REALLY good. I didn't use the Light Soy Milk...I REALLY love the flavor of this.
It makes 4 1/2 cup servings...and I use the ziploc containers to make and store them in. PERFECT! :)

This glaze is tangy and sweet... the perfect compliment to the fish. Serve with a little brown rice and a fresh spinach, apple, cheddar and walnut salad - SO good!

From xGFx.com, a completely Vegan & Gluten Free site.
http://recipes.xgfx.org/2011/04/d
ate-sweetened-coconut-milk-ice-cream-s
oy-free/
This is a creamy coconut milk based treat that is sugar-free, yet plenty-sweet. I always have a can or two of coconut milk in the fridge, that way if I need to make a quick ice cream or whipped cream I don’t have to wait for the milk to chill. If you’re making this ice cream with room temperature coconut milk, the ice cream mixture will probably need to chill in the fridge for a couple of hours instead of just one.

I am a stay at home mom with three children. Two of them and my husband have different food allergies and intolerances. This can make cooking a challenge. I love to do experimental cooking and incorporate extra protein like beans in because my oldest doesn't like meat. I hope you enjoy this deliciously dark chocolate cake as much as we do.

This recipe is a tasty, low carb alternative to traditional black beans. One-half cup has only 2.8 net carbs.

Vegetarian, filling and doesn't require a lot of effort :)

When you choose to bake with the soy flour, remember to use a slow oven heat, because the flour gets brown very fast.
This cake remain soft even if it's completely cooled. The fruit can be substitute with pears, canned and dried peaches, strawberries... You can add chocolate chips and raisins to the batter before baking.
The soy flour is very high in protein and low in carbs, it has 1 gm fat.

I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!

Taken from bapstory.blogspot.com, a Koren cooking blog.