Last month, Solae hosted a dinner created by Chef Peter Berley, former executive chef at Angelica Kitchen NYC and author of The Flexitarian Table. Held at The Kitchen NYC, the event provided for a wonderful opportunity to meet new people, learn more about soy protein isolate, and try Chef Berley’s soy-licious dishes!
Prior to the dinner, we learned about a few soy-based products that work with Solae. Now if you aren’t familiar with Solae, it is a company that produces soy protein isolate, which can be found in some foods like energy bars, soy milk, and protein shakes. In the first hour, Chef Berley prepared hors d’hourves made with Morningstar Farms. The chicken-less nuggets and soy-based bacon wrapped in lettuce were both crunchy and unexpectedly flavorful! As a vegetarian and fan of meat-less products and chicken-less nuggets included, I was amazed at how Chef Berley had transformed these foods into an elegant bite.
When it came time for dinner, we were intimately seated around Chef Berley, who demonstrated how each dish was prepared. With volunteers, the demonstration quickly turned into an interactive and lively dinner, where we learned how soy was incorporated into the dishes in very different ways. The 4-course meal consisted of:
Lemon Tofu Ricotta with Parmesan and Mint – The “ricotta” was actually Morinaga Silken Tofu (Firm) that was mashed with a regular potato masher, and sautéed with garlic, lemon zest, parmesan and mint. Served over a thin-crusted bread, don’t let the simple ingredients fool you–this tofu ricotta was packed with bold flavor and the just the right texture to recreate a “ricotta-like” mouthfeel.
Romaine Hearts with Creamy Soy Miso Vinaigrette — With the consistency of Caesar salad dressing, these romaine hearts were dressed in a vinaigrette contained no eggs or mayo, but tofu!
Three Bean and Bell Pepper Chili with Chipotle Soy Sour Cream — As his cookbook suggests, Chef Berley chose to incorporate a bit of meat into this dish using 1/2 organic beef and 1/2 tofu. With the tofu thrown into the blender, it became a smooth consistency and acted somewhat like a thickener that helped the chili come together.
Maple Sweet Potato Tart with Ginger Soy Ice Cream — As you may have noticed, Chef Berley is quite the fan of substituting half of the main ingredient with half soy. But which component of the dessert was made with soy? If you guessed the less obvious—potato tart—then you are soy-ly right!
From start to end, the dinner was excellent. At the end of the event, we received a copy of the Chef’s book along with a backpack full of Solae goodies. Now after learning about several innovative ways to incorporate tofu in just about any food, perhaps it may inspire you to try new ingredients or use an old favorite in a new way. In fact, you can even get inspired by recipes from your very own copy of The Flexitarian Table–which we will be giving away to one lucky reader! Check out the entry details here.