Up-and-coming chefs competed in the 13th annual Soyfoods Cook-Off Luncheon sponsored by the South Dakota Soybean Research and Promotion Council last week. Students from Mitchell Technical Institute-Culinary Academy of South Dakota and South Dakota State University entered recipes to compete for first place honors in the individual categories.
Contestants entered recipes in the following categories: breads, appetizers, salads, main entrees and desserts. Recipes were judged on taste, ease of preparation, originality, presentation and nutritional values. Judges also considered the amount of soy protein and how the soy was incorporated into the recipe. First place winners in each category received a $200 prize. An additional $100 was awarded to the contestant who displayed the most creative use of soy.
The South Dakota Soybean Research and Promotion Council hosts the annual Soyfoods Cook-Off Luncheon every year in April to correlate with National Soyfoods Month. The soyfoods cook-off is designed to increase awareness of the health and nutritional benefits of soy. Soyfoods are rich in high-quality, lean protein and heart-healthy omega-3 fatty acids. In addition to the health benefits, the cook-off showcases the versatility of cooking with soy by incorporating it into delicious, everyday recipes.
For more information and a complete list of recipes, visit www.sdsoybean.org.
Source: South Dakota Soybean Research and Promotion Council