Soy farmers and organizations will be refocusing efforts on promoting soymilk, miso, edamame and other foods for April, as the month is designated National Soyfoods Month.
Several state and national organizations have jumped in, offering recipes, cooking demonstrations, coupons or answering questions about the benefits of soyfoods.
A special area of focus this month for the National Soyfoods Council is refocusing the use of soyfoods for people with food allergies or special dietary preferences.
Gluten-free recipes include vegetable-based noodle salads, corn chowders and gluten-free cookies, the council says. The recipes include a variety of soy ingredients, from edamame to soymilk and tofu – and can also be used to satisfy the needs of a vegetarian or vegan.
The Kansas Soybean Commission adds that National Soyfoods Month is also an opportunity to showcase the versatility of the bean in food applications, and clear up misconceptions.
"Soyfoods are a convenient, nutritious choice," said Charlene Patton, consumer-media specialist for the Kansas Soybean Commission. "Soy is the only plant-based complete protein, and it is cholesterol-free and low in saturated fat."
Patton's more than 300 recipes posted on the KSC website include appetizers, snack foods, beverages, breads, children's recipes, desserts, holiday recipes, entrees, salads and more.