Invent a Heart Healthy Food

The Kansas State Fair showcases the use of heart-healthy soy products in daily life. The “Invent a Heart Healthy Food” soyfoods-recipe judging requires any of the following: soy flour, soy oil, tofu, soy cream cheese, soy sour cream, soy beverage, soy nuts, whole soybeans, soynut butter, soy cheese, edamame, miso or tempeh, or other appropriate soy products.

The judging criteria includes originality and use of soy products (30 percent), flavor (30 percent), and ease of preparation (40 percent).

At least a half-cup of soy-based product(s) must be used in each class entered, and the Commission encourages using more than one soyfoods ingredient. If more than one item is used, they may total a half-cup altogether.

Get entry, receiving, judging, prize and more information from the Kansas State Fair website.

 

2017 1st-Place Winners

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Class 16. Dessert

Soy Milk Strawberry Icee

 

Soy Milk Strawberry Icee
Soy Milk Strawberry Icee
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  • 1½ cup vanilla soy milk
  • ¾ cup frozen strawberries, pureed
  • ⅛ cup maple syrup
  • ¾ teaspoon vanilla
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Combine all ingredients and mix together. Put it in freezer for 6 hours. Serve it in a cup.

By Margaret Miller, Burdett

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Class 17. Main Dish or Entrée

Cool Crunchy Soy Wrap

Cool Crunchy Soy Wrap
Cool Crunchy Soy Wrap
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  • 1 cup frozen shelled edamame, cooked
  • 1 cup frozen baby white and gold corn, cooked
  • 1 cup soy-protein crumbles, cooked
  • ¼ cup green onions
  • ¼ cup chopped red pepper
  • 1 cup creamy Italian salad dressing
  • ½ cup roasted and salted soy nuts
  • Lettuce or flour tortilla for wraps
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Cook edamame, corn and soy-protein crumbles as directed on packages. Mix all but soy nuts together, and refrigerate for a few hours. When ready to serve, place refrigerated mixture on a lettuce leaf or tortilla and sprinkle on a few soy nuts. Fold lettuce leaf or tortilla into a wrap. Toothpick may be used to secure wrap. Also good as a main-dish salad.

By Joyce Conrad, Hutchinson

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Class 18. Quick & Easy Snacks

Edamame & Corn Salsa

Edamame & Corn Salsa
Edamame & Corn Salsa
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  • 1½ cups shelled edamame
  • 1 cup corn
  • 3 small tomatoes, diced
  • ¼ cup cilantro
  • ½ medium red onion, diced
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons lime juice
  • Salt
  • Pepper
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Combine all ingredients and refrigerate for at least 2 hours. Serve with pita or tortilla chips.

By Margaret Miller, Burdett