Spring into National Soyfoods Month in April April 4th, 2013

Date: April 4, 2013
Media Contact: 
Linda Funk
Flavorful Insight, 515-491-8636

Interviews & photos
available upon request.

News Releases

Spring into National Soyfoods Month in April

Madison, WI, April 4, 2013— Wisconsin Soybean Marketing Board is celebrating National Soyfoods Month. It’s the perfect opportunity to celebrate spring with Wisconsin seasonal ingredients and the versatility of soy. Asparagus, fresh strawberries and lamb are just a few of the traditional spring ingredients that can be paired with soyfoods such as soymilk, tofu and edamame.

Wisconsin Soybean Marketing Board and The Soyfoods Council offer recipes and fresh menu ideas that fit into your busy lifestyle. When you cook with soyfoods, you’ll discover how easy it is to add flavor and protein (from 7 to 15 grams per serving) to your recipes without adding cholesterol. Here are a few spring recipes to inspire your seasonal celebrations.

Cream of Asparagus Soup made with soymilk is an ideal appetizer, featuring asparagus tips, leeks and onions. The stock combines soymilk and vegetable stock, and the soup itself is seasoned with salt, pepper, nutmeg and cayenne pepper.

Roasted Lamb with Roasted Garlic Mousse, Miso Mustard Vinaigrette, Tofu Tortellini and Spring Vegetables is an entrée that celebrates the season as well as celebrating soyfoods like miso and tofu. The vinagrette features white miso paste. Miso or fermented soybean paste is a prepared product that adds a savory flavor to soups, sauces and salad dressings. The tofu tortellini is made with wonton wrappers, filled with a mixture of firm tofu, mascarpone cheese, and flavorings such as green onion, gingerroot, lemon grass, sesame oil, wasabi powder and soy sauce. The accompanying vegetable medley includes asparagus, yellow beets, green onions and edamame.

Cocktail-inspired Strawberry Margarita Pie is not only an ideal dessert for celebrating National Soyfoods Month in April, but also Cinco de Mayo in May, and other spring events. The pie crust features vanilla wafer cookie crumbs, crushed pretzels and margarine. The soy-rich filling includes not only Margarita ingredients such as lime juice, tequila and orange liqueur, but also soy cream cheese, vanilla soymilk and silken tofu. Pureed strawberries and chopped fresh strawberries add a traditional spring note to this pie. It’s served with whipped cream for the finishing touch.

For more ideas to celebrate National Soyfoods Month in April, visit www.thesoyfoodscouncil.com. You’ll find recipes, cooking tips, instructional videos and the health and nutrition information you’re looking for. To learn more about the Wisconsin Soybean Marketing Board and its work, visit the website at www.wisoybean.org.

Linda Funk, Executive Director of The Soyfoods Council is available for interviews.

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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.

About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.