FOR IMMEDIATE RELEASE
Date: October 31, 2012
Media Contact: Linda Funk
Flavorful Insight, 515-491-8636
Interviews & photos
available upon request
Sample and Learn About Soyfoods at the Madison Women’s Expo
Madison, WI, October 31, 2012— Treat yourself to a tasty demonstration and see why soyfoods are starring on the Culinary Stage at this year’s Madison Women’s Expo. The largest women’s expo in the state attracts thousands of attendees, and will be held at the Exhibition Hall at Alliant Energy Center in Madison on Saturday November 17 from 10 a.m. until 6 p.m., and on Sunday, November 18 from 10 a.m. until 4 p.m.
At 11 a.m. on the Culinary Stage each day, Expo-goers can attend the culinary demonstration, Cooking With Linda Funk of Wisconsin Soybean Marketing Board and The Soyfoods Council. She will offer tips and prepare recipes such as Edamame and Corn Salad, Tofu Caesar Salad Dressing and Holiday Apricot Oatmeal Soy Cookies.
Soyfoods—including edamame, tofu, soymilk, soy nuts and other versatile ingredients like TVP (Textured Vegetable Protein)—offer flavor, texture, nutrition and health benefits. For centuries, soyfoods have played an important role in Asian cuisines and in recent years they have also become popular in American cuisine.
Soyfoods are cholesterol-free, excellent sources of high-quality protein, and they offer a healthy mix of polyunsaturated fat. Each serving of soyfoods provides 7 to 15 grams of protein. In addition, evidence indicates that soyfoods reduce the risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. For women and girls there are advantages to consuming about one serving of soy per day during childhood and/or adolescence. Studies from China and the United States indicate that consuming just on serving of soy each day when young may offer significant protection against breast cancer. Enjoying a cup of soymilk or ½ cup of tofu a day may reduce the chances of developing breast cancer later in life by as much as 50 percent.
For first-hand information about cooking with soyfoods, stop by the Culinary Stage at the Madison Women’s Expo at 11 a.m. on Saturday, November 17 or on Sunday, November 18. You’ll get new recipes, and a chance to sample delicious soyfoods recipes at the demonstration by Linda Funk of The Wisconsin Soybean Marketing Board and The Soyfoods Council. To learn more about the Wisconsin Soybean Marketing Board, visit the website at www.wisoybean.org.
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The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.
Recipe: Holiday Apricot Oatmeal Soy Cookies
1 cup butter
1 cup brown sugar
½ cup sugar
2 large eggs
1 cup flour
½ cup soy flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon almond extract
½ teaspoon salt
1 ½ cups oatmeal
1 ½ cups Texturized Soy Protein
1 cup chopped dried apricots
¾ cup dried cranberries
¾ cup coconut
¾ slivered almonds, toasted
Preheat oven to 350 F.
- In a large mixing bowl, beat butter and sugars until creamy.
- Add next 7 ingredients and mix until just blended.
- Stir in remaining ingredients until blended.
- Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.
- Bake 14-15 minutes or until tops are golden brown. Cool cookies on wire racks.
Yields approximately 4 ½ dozen cookies