Spring surprise: healthful and delicious soy dishes: each month, culinary artist Chef Greg Wenger dishes up exclusive recipes for BN readers.(healthful and delicious dishes)

Soy, soy, soy! So many ways to get your soy. From tofu to soy nuts, soymilk, edamame and tempeh. The list goes on. Soy got a new burst of life in 1999 when the US Food and Drug Administration (FDA) approved a health claim that can be used on labels for' soy-based foods All claims must follow the FDA guideline, per serving, of that soy food.

Here are a few claims that have been made after extensive research: Soy can support the cardiovascular system, help lower bad cholesterol, promote healthy bones, ease menopause symptoms and aid in the fight against cancer.

Soy protein is the only vegetable protein that is complete, meaning it contains all of the essential amino acids that humans need to get from their diets. These are just a few of the values of soy products. Enjoy trying these recipes filled with wonderful soy products.

 
Corn Chowder 
 
SERVES 4 30 MINUTES OR FEWER 
 
This simple corn chowder is easily 
made by using Mori-Nu creamy 
corn chowder as a base. Soybeans 
are a good source of calcium, iron, 
zinc, B vitamins and fiber. Along 
with all of these vegetables, this 
soup is packed full of goodness. 
 
1   tsp. olive oil 
1   Tbs. chopped fresh garlic 
1   cup diced onions 
1/2 cup diced carrots 
1/2 cup diced celery 
1/2 cup diced parsnips 
1/2 cup diced red bell peppers 
1   cup diced potatoes 
1   cup corn kernels, fresh or frozen 
1/2 tsp. salt 
1/2 tsp. black pepper 
1   Tbs. dried oregano 
32  oz. Mori-Nu creamy corn 
  chowder soup 
 
1. In a large saucepot, heat oil over 
medium-high beat. 
 
2. Add garlic, onions, carrots and 
celery. Cook 2 minutes. Add parsnips, 
bell peppers, potatoes and 
corn. Cook 5 minutes, stirring often. 
 
3. Add salt, pepper and oregano, 
and cook 1 minute more. 
 
4. Add corn chowder soup. Bring to 
a boil, and turn off heat. Adjust salt 
and pepper to taste. 

PER SERVING: 138 CAL; 3.4G PROT; 1.75G TOTAL FAT (0.25G SAT. FAT); 30G CARB: 0MG CHOL; 467MG SOD; 4.7G FIBER; 4.8G SUGARS

 
Edamame Spread with 
Browned Garlic 
 
SERVES 4 30 MINUTES OR FEWER 
 
Edamame are young soybeans. 
They are harvested this way 
because at this stage they are very 
You can eat them plain or 
with soup, stews, pastas, salads or 
rice. I have developed this spread 
for you. Use it with crackers, toasted 
baguettes or vegetables. 
 
1   Tbs. virgin olive oil 
6   cloves garlic 
1   cup edamame 
1/2 tsp. salt 
Juice of 1 lemon 
 
1. Heat olive oil in a nonstick saute 
pan over medium-high heat. 
 
2. Saute garlic until golden brown, 
2-3 minutes. 
 
3. Add edamame, and saute 3 minutes. 
Add salt and lemon juice. 
 
4. Remove from heat, and transfer 
all ingredients to food processor. 
Puree until smooth. (Add a tablespoon 
of water if spread is too 
thick.) Add salt to taste. 

PER SERVING: 134 CAL; 8.6G PROT; 7.75G TOTAL FAT (1G SAT. FAT); 10G CARB; 0MG CHOL; 301MG SOD; 3G FIBER; 0.4G SUGARS