A Chef and Child Soyfoods Recipe Contest was held at the Iowa Culinary Institute in Des Moines, IA. Five chefs, their children (or young family friend) and 10 food editors visited a soybean farm, learned about soy nutrition and the culinary versatility of soyfoods, visited the Iowa State Fair and sampled locally produced soyfoods products from Pulmuone Wildwood, Inc, MicroSoy Corporation and Heartland Fields.
Winning the contest, and a $1,000 scholarship for culinary education, was MacKenzie Smith, age 12, of Las Vegas, Nevada. She competed with her mom, Shannon Kelly Smith, Culinary Educator for Las Vegas High School who received $2,000 for her expertise in helping MacKenzie with her recipe development and demonstration.
Here is her winning recipe for Double Whammy Taco Wraps
Entrée
Serves 6
1 12 ounce package soy meatless taco meat
1 15 ounce can black soy beans – rinsed and drained
1 package soy flour tortillas
1 small avocado – skinned, pitted and smashed
1 12 ounce container soy sour cream
1 12 ounce package of soy cheddar cheese alternative
1 large vine ripened tomato – chopped
1 10 ounce package shredded lettuce
1 small bottle of hot sauce – optional
Place the taco meat and beans in a medium size frying pan. Using medium low heat warm the meat mixture.
To assemble the wraps:
Spread 1 tablespoon of the smashed avocado and 1 tablespoon sour cream on a tortilla.
Place 1/3 of a cup of the meat mixture onto the avocado and sour cream mix.
Top with 2 tablespoons of cheese.
Add the shredded lettuce and tomato.
Sprinkle on hot sauce if desired.
Roll up the wrap by folding in the sides and then rolling up the tortilla from the bottom.
Cut at a diagonal (/).
Serve immediately.