Maryland State fair Soyfoods Cooking Contest. (Vegetarian Action).Among cotton candy stands and farm animal stalls at last year's Montgomery County Agricultural Fair in Gaithersburg, Maryland, was the second annual Soyfoods Cooking Contest, designed to promote health and nutrition in the state. The "Oh Boy, It's Soy" event was designated a state-wide competition featuring 34 entries--double the number from the previous year--in three divisions: vegan, adult, and youth. Judges sampled original soy dishes ranging from Creamy Peanut Ginger Soup to Cauliflower Delight to Cherry Walnut Muffins. Participants entered their creations in all the possible categories--appetizers, breads, side dishes, main courses, and desserts. Each entry had to be from an original recipe and include at least one of the following: 1 cup soybeans or soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu , 1/2 cup soy flour, 12 ounces tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. , 1/2 cup soynuts or soynut butter, 8 ounces tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] , 1/2 cup TVP TVP abbr. textured vegetable protein (textured vegetable protein Textured or Texturized Vegetable Protein (TVP), also known as Textured Soy Protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat. ), or 8 ounces soy "meat." Entries were rated for their originality, taste, appearance, nutritional value, and ease of preparation. More than $500 was awarded in prize money, and the contest winners (several of whom were under age 18!) were also presented with ribbons for their winning efforts. Contest organizer, Cyndi Reeser, RD, MPH, a nutritionist nu·tri·tion·ist n. One who is trained or is an expert in the field of nutrition. nutritionist Dietitian, see there based in Washington, D.C., had received a grant in 2001 from the Maryland Soybean soybean, soya bean, or soy pea, leguminous plant (Glycine max, G. soja, or Soja max) of the family Leguminosae (pulse family), native to tropical and warm temperate regions of Asia, where it has been Board for a soyfoods education program which included the cooking contest. "[Maryland Soybean Board's] support set the stage for nutrition education outreach among 4H youth and other county residents ... about the nutritional and health benefits for soyfoods," remarked Ms. Reeser. That program's success allowed the contest to return for its second year, along with new sponsors, Morinaga Nutritional Foods (Mori-Nu Tofu) and Soynut Butter Company. Readers living near Maryland may be interested in entering this year's contest. The event will be held at the Montgomery County Agricultural Fair in Gaithersburg, Maryland, on Saturday, August 16, 2003. If you would like to organize a similar contest at your State Fair, you can contact Cyndi Reeser at <creeser@WHI WHI Women's Health Initiative WHI Women's Health Issues (journal) WHI Women's Health Institute .org> for suggestions. Here is the recipe for one of the winning entries: TOFU SALAD (Serves 4) This recipe is by Sandi Roberts from Frederick, Maryland. 1 pound firm tofu 3 Tablespoons nutritional yeast 1 Tablespoon tamari 1 clove garlic, minced 2 teaspoons prepared mustard 1/2 cup chopped celery 3 Tablespoons lemon juice 3 Tablespoons plain soy yogurt Mash the tofu. Add remaining ingredients and mix until consistency is smooth. Total calories per serving: 127 Carbohydrates: 8 grams Sodium: 340 milligrams Fat: 6 grams Protein: 14 grams Fiber: 2 grams |
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