Vegetarian Journal 2003 Issue 2

Vegetarian Action

Maryland State Fair Soyfoods Cooking Contest

By Susan Petrie

Among cotton candy stands and farm animal stalls at last year's Montgomery County Agricultural Fair in Gaithersburg, Maryland, was the second annual Soyfoods Cooking Contest, designed to promote health and nutrition in the state. The "Oh Boy, It's Soy" event was designated a state-wide competition featuring 34 entries - double the number from the previous year - in three divisions: vegan, adult, and youth.

Judges sampled original soy dishes ranging from Creamy Peanut Ginger Soup to Cauliflower Delight to Cherry Walnut Muffins. Participants entered their creations in all the possible categories - appetizers, breads, side dishes, main courses, and desserts. Each entry had to be from an original recipe and include at least one of the following: 1 cup soybeans or soymilk, 1/2 cup soy flour, 12 ounces tofu, 1/2 cup soynuts or soynut butter, 8 ounces tempeh, 1/2 cup TVP (textured vegetable protein), or 8 ounces soy "meat."

Entries were rated for their originality, taste, appearance, nutritional value, and ease of preparation. More than $500 was awarded in prize money, and the contest winners (several of whom were under age 18!) were also presented with ribbons for their winning efforts.

Contest organizer, Cyndi Reeser, RD, MPH, a nutritionist based in Washington, D.C., had received a grant in 2001 from the Maryland Soybean Board for a soyfoods education program which included the cooking contest. "[Maryland Soybean Board's] support set the stage for nutrition education outreach among 4H youth and other county residents...about the nutritional and health benefits for soyfoods," remarked Ms. Reeser. That program's success allowed the contest to return for its second year, along with new sponsors, Morinaga Nutritional Foods (Mori-Nu Tofu) and Soynut Butter Company.

Readers living near Maryland may be interested in entering this year's contest. The event will be held at the Montgomery County Agricultural Fair in Gaithersburg, Maryland, on Saturday, August 16, 2003.

Here is the recipe for one of the winning entries:

Tofu Salad
(Serves 4)

This recipe is by Sandi Roberts from Frederick, Maryland.

1 pound firm tofu
3 Tablespoons nutritional yeast
1 Tablespoon tamari
1 clove garlic, minced
2 teaspoons prepared mustard
1/2 cup chopped celery
3 Tablespoons lemon juice
3 Tablespoons plain soy yogurt

Mash the tofu. Add remaining ingredients and mix until consistency is smooth.

Total calories per serving: 127 Fat: 6 grams
Carbohydrates: 8 grams Protein: 14 grams
Sodium: 340 milligrams Fiber: 2 grams

Excerpts from the 2003 Issue 2:
2002 VRG Essay Contest Winners
International Maritime Stews
Vegan Menu for People with Diabetes
Nutrition Hotline
Note from the Coordinators
Scientific Update
Notes from the Scientific Department

The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.

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Last Updated
July 14, 2003

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