Today marks the 20th Anniversary of the Sandlot, one of the greatest kids movies of all time. To celebrate, we’re recreating the perfect s’more (as taught by Ham Porter), with one little substitute: vegan marshmallows! We love Dandies original vanilla vegan mallows — packed with soy protein. Pair with your preferred graham and chocolate, and you’re ready to go!
Ham Porter: Hey, you want a s’more?
Smalls: Some more of what?
Ham Porter: No, do you want a s’more?
Smalls: I haven’t had anything yet… so how can I have some more of nothing?
Ham Porter: You’re killing me, Smalls!
“Alright now pay attention.”
- “ First you take the graham, you stick the chocolate on the graham.”
- “Then you roast the ‘mallow. When the ‘mallows flaming… you stick it on the chocolate.”
- “Then cover with the other end.”
- “Then you scarf. Kind of messy, but good!”
Do you have a special dessert recipe that has your friends saying, “I can’t believe it’s soy!”? Then we want to taste it! We’re looking for the best soy and tofu dessert recipes to be featured at the VIP Reception and the Soy and Tofu Festival. The Grand Prize winner will receive $300 cash, a festival goody bag, a $20 gift card to Berkeley Bowl, a feature Nichi Bei Weekly and the Soy and Tofu Festival program, and be given the coveted title of “2013 Soy and Tofu Dessert Master”!
Second and Third Place Finalists will also receive cash prizes and a festival goody bag, and all semi-finalists will receive a $20 gift card to Berkeley Bowl. Both the festival and dessert competition will be covered by NBC Bay Area, KTSF and a variety of Pan-Asian media, making it excellent publicity for amateur and professional patisseries alike. For more details about the competition, please review the Competition Rules.
Start cooking, baking, and mixing now! The deadline for submissions is April 27, 2013.
It’s Super Bowl eve — time to get the deep fryer ready! Here’s our top 5 picks on our 49ers Faithful Menu:
1. Chinese Crispy Fried Tofu with sweet chile sauce (Recipe from Chefinyou.com.)
2. Mini Tofu Sliders (Recipe from Vegenista)
3. Tofu Asian Lettuce Wraps (Recipe from TasteofHome.com)
4. Deep fried Soybeans (Recipe from thesalmonfarm.org)
5. Tofu Buffalo Wings (Recipe from FourGreenSteps.com)
Fancy little 49ers cookies (these are from the Cookie Loft Girls, but you could probably make your own!)
Share your Super Bowl dishes with us on facebook and we’ll feature your recipes here! Happy cooking, and GO NINERS!
The Nakayoshi Young Professionals is a networking, volunteering, social group of young professionals and recent college graduates in the San Francisco Bay Area passionate about the Japanese American and Asian Pacific American community. The Soy and Tofu Festival is (arguably) the highlight of their volunteering year. For the past two years they’ve hosted a food booth, “Nakayoshi Cafe”, dishing up culinary delights.
Watch the video to see Graig Inaba, Nakayoshi member and Soy & Tofu Festival superstar, chat with Northern California Cherry Blossom Court members about his their volunteer experience.
To learn how you can be a vendor or volunteer, email Kenji at Kenji@Soyandtofufest.org.
Someday, when the Soy and Tofu Festival is a worldwide celebration, we’ll look back at our first year and laugh at how small it was.
The first ever Northern California Soy & Tofu Festival was held on June 11, 2011 in San Francisco Japantown’s Peace Plaza, attracting some 3,500 visitors throughout the day to an event that educated the public about the health benefits of soy and tofu. The Festival, a fundraiser for the Nichi Bei Foundation, featured an array of soy and tofu vendors, mascots Tofu Ninja and Tofu Panda, various entertainment, “ToFun” audience participation games and a Tofu Dessert Competition. The Tofu Dessert Competition winner: Green Tea Tofu Cream Puff by Masako Nakatani of San Jose was a treat for both the celebrity panel judges and the audience judges.