Menu for the plant-based palate

Picadillo-Stuffed Peppers|Island Banana Bread|Cuban Black Beans with Mango Relish Brown Rice, Peas and Pine Nuts

Eating soy has become fashionable, and not just with vegetarians. Mainstream diners are sampling soy burgers at lunch, and gourmet tofu dishes are on the menu at some of America's best restaurants.

Because soy isn't just about tofu, our menu features dishes that highlight the texture and variety that soy foods can add to the plate. Our hearty menu offers comfort foods with a Caribbean lilt. These dishes reflect the hearty and homey nature of island cuisine with delicious stuffed peppers, tasty beans, whole grains, fruits and nuts.

Picadillo (pee-kah-DEE-yoh) is a Spanish-style hash popular in Cuba, where it's often used as a stuffing for dishes such as empanadas. In our version, Picadillo-Stuffed Peppers sing with Caribbean style and do not miss a beat as hickory-baked tofu and soy ground "beef" replace traditional ingredients with outstanding flavor and familiar eye appeal. Chipotle chiles in adobo sauce are jalapeno peppers with a unique smoky flavor and considerable heat. Look for them in small cans at your supermarket.

Cuban Black Beans with Mango Relish is satisfying, colorful and delicious. In this dish, the combination of black beans, veggie "bacon" and fruity mango relish recreate the spirit of the tropics while maintaining a healthful profile. Serve the beans with a dollop of Mango Relish and a side of Brown Rice, Peas and Pine Nuts a dish with flavor, color and crunch.

Bananas and coconuts are probably among the first fruits you think of as tropical, and these add rich flavor to our dessert. Island Banana Bread is moist and delicious, filled with a crunchy walnut streusel and topped with just a sprinkle of shredded coconut. Available at most health food stores and some supermarkets, soy grits are added to the batter and the streusel for added nutrition and texture.