We've got your soy milk recipes! Besides replacing dairy milk in recipes that call for it, there's plenty you can do. Things like the following...

Green Tea SuperSoy Shake

  • ~ 1 cup vanilla flavored fresh soymilk (calcium fortified if you like)
  • ~ 1 cup iced green tea, unsweetened
  • ~ 1/4 cup orange juice concentrate
  • ~ 6-10 baby carrots
  • ~ 3/4 cup frozen strawberries
  • ~ 1/2 cup yogurt (unflavored or sweetened, dairy or soy, depending on preference)
  • ~ 1 Tbsp each wheat bran, oat bran, wheat germ, flaxseed

Blend together for 1-2 minutes. Serve and enjoy!

Either use calcium-fortified soymilk or calcium-fortified OJ concentrate, not both. The body can only absorb 500-600 mg calcium from one meal. If more protein is needed, consider adding soy protein powder.

Calories: 44, Fat: 9g, Protein: 18 g, Carb: 72 g, Fiber: 9 g, Calcium: 556 mg

Soy Milk Pancakes

  • ~ 1 cup all-purpose flour
  • ~ 1 1/2 tablespoons white sugar
  • ~ 2 teaspoons baking powder
  • ~ 1/2 teaspoon baking soda
  • ~ 1/4 teaspoon salt
  • ~ 1 cup vanilla soy milk
  • ~ 1 egg, lightly beaten
  • ~ 2 teaspoons vegetable oil
  • ~ 1/2 teaspoon vanilla extract
  • ~ 1/2 teaspoon almond extract

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
2. Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

Variation:
Add 1/4 to 1/2 cup of uncooked oats to the batter for a bit of extra texture. If batter gets too thick upon addition of oats, add a bit more oil to loosen the batter back to original consistency.

"Craving pancakes, but all you have is soy milk? Then this is the perfect solution!" Original recipe yield: 2 servings.

Raisin Soy Bread

  • ~ 1 1/4 cups soy milk
  • ~ 1 1/2 teaspoons salt
  • ~ 2 tablespoons honey
  • ~ 2 tablespoons butter, softened
  • ~ 2 cups bread flour
  • ~ 1 cup whole wheat flour
  • ~ 1 cup soy flour
  • ~ 2 teaspoons ground cinnamon
  • ~ 2 1/4 teaspoons active dry yeast
  • ~ 1 cup raisins

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting, light/medium crust setting; press Start. If your machine has a Fruit setting, add the raisins and at the signal, or about 5 minutes before the kneading cycle has finished.

"A wonderful bread which uses soy milk and soy flour to replace the milk and part of the bread flour." Original recipe yield: 1 - 2 pound loaf. 

Pasta With Cream Sauce and Mushrooms

  • ~1 tablespoon olive oil
  • ~2 tablespoons chopped onions
  • ~2 cloves garlic, minced
  • ~1 teaspoon oregano
  • ~1/4 teaspoon dried thyme
  • ~1/4 teaspoon dried rosemary
  • ~1/4 cup white wine
  • ~1-2/3 cups fresh soymilk
  • ~1/4 cup margarine
  • ~1/2 teaspoon salt
  • ~1/2 teaspoon white pepper
  • ~1 bay leaf
  • ~1/4 cup flour
  • ~2 cups fresh vegetables, cut into small pieces (try broccoli, mushrooms, cauliflower, and zucchini)
  • ~1 pound pasta, cooked

In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil.

Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.

Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix. Yield 4 servings.

Per serving: 631 calories, 19 grams protein, 19 grams fat, 94 grams carbohydrate, 27% fat.