First Place Entry — 2007 Illinois State Fair

Cowless Cowboy Chilli
Rachael McMullin Eden
Springfield, IL

  • 1 package SMART GROUND soy crumbles
  • 1 cup diced sweet onion
  • 1 can rotel tomatoes and chilies mild
  • 1 can black soy beans drained and rinsed
  • 1 can corn drained
  • 2 tsp chili mix
  • 1 box cornbread mix
  • 1 cup BBQ sauce
  • 1/4 cup olive oil
  • Cast iron skilled or other ovenproof skillet
  • Preheat oven to 350 degrees
  • Add olive oil and onions to skillet to brown
  • Add soy crumbles and brown lightly
  • Add all other ingredients, except cornbread mix and mix well
  • Simmer on low while preparing cornbread mix according to the directions on the box
  • Spoon cornbread mix evenly across the top of the mixture
  • Bake 35 to 40 minutes until the cornbread is lightly browned and toothpick comes out of center of cornbread cleanly.
  • Serves 6

Second Place Entry — 2007 Illinois State Fair

Soya Dip Ole
Linda Cifuentes
Mahomet, IL

  • 1 15 oz can black soybeans
  • 1 Tbsp Enova soy oil; divided
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 12 oz Tofutti sour cream
  • 1/2 package taco seasoning mix
  • 1/3 cup green onions, diced
  • 1/3 cup black olives, diced
  • 1/3 cup Roma tomatoes, diced
  • 3/4 cup Veggie Shreds, Monterrey Jack and Cheddar flavor
  • 2 Tbsp cilantro, chopped
  • Soy tortilla chips (multi-grain tortilla chip/cracker with soy)

In a small food processor, combine beans that have been drained, 2 Tbsp oil, garlic and salt. Process to consistency of paste. Meanwhile, heat remaining 2 tablespoons of oil in a skillet. "Refry" bean mixture in hot skillet for 5 minutes. When cool, transfer to serving bowl. Next combine Tofutti and taco seasoning. Mix well and pour on top of bean mixture. Layer next ingredients in the order given, ending with the veggie shreds. Refrigerate dip until ready to serve. Serve with soy chips. Soy in every bite. OLE!!

Third Place Entry — 2007 Illinois State Fair

Lunchbox Soy Wraps
Carolyn Yates
Springfield, IL

  • 1 pound extra firm tofu
  • Italian salad dressing
  • Lettuce, shredded
  • Avocado, mashed
  • Tomato, diced
  • Black olives, diced
  • Soy cheese, pepper jack flavor
  • Ranch salad dressing
  • 5 — 10 inch flour tortillas

Slice tofu into 1/4 inch slices, press excess water out on paper towels. Marinate tofu slices in Italian dressing. After marinating tofu, cook tofu in an lightly coated with nonstick spray. Set tofu aside to cool. After tofu has cooled, slice into strips.

On each tortilla, spread a thin layer of mashed avocado, add tofu strips, sprinkle with shredded lettuce, tomato, olive, green onions and soy cheese. Top with 2 tablespoons of ranch dressing. Fold up ends of tortilla and tightly roll tortilla. Cut tortilla in middle and serve!

Makes 5 wraps.