In the incredible rapidly growing world of the natural and organic products industry, it's not easy to find a place where distributors, retailers, brokers, and even consumers get the opportunity to meet and network with producers and manufacturers.

But once a year the whole natural products community actually gathers under one roof — and let me tell you, it's one gargantuan roof. If you want to know about the newest trends before they even start and experience the artistic as well as the business sides of this globally expanding market, then you want to be at the annual Natural Products Show in Anaheim, Calif.

The fact that I was there along with the Who's Who of Natural Foods must mean I'm a savvy, cutting edge type of chef. Actually, I was there on the behalf of one of the sponsors for my TV show, Vitasoy. I had no trouble getting enthused about leaving the northeast in early March for a trip to California. But the real attraction for me was all the activity at this show.

With approximately 3,000 exhibitors and 50,000 attendees, this show introduces more new products every year than any other trade event worldwide. It would take too much ink to list all the categories represented, but organic groceries, bulk food service, natural health and beauty supplies, supplements, healthcare, and even organic pet products are just the tip of the organically grown iceberg lettuce.

Some of my favorites were Wild Salmon Oil Supplement Treats for Pets, heated aromatherapy plush animals filled with organic buckwheat and lavender, Kid's organic chocolate green wheat grass superfood, and A World of Wipes, which manufactures every imaginable natural cleaning wipe from those intended for baby bottoms to "professional natural adult disposables."

The latter made me wonder who qualifies as a professional in this category ... and yeah, of course it's disposable! You don't want to collect them like baseball cards. "Arthur the Dog Natural Pet Wipes" caught my eye. Now let me tell you that I'm a big-time dog lover — if you looked up "dog person" in the dictionary, my picture would be next to the definition.

However, if I found out I would have to purchase and use an endless supply of something to clean my canine's rear end, the first words out of my mouth would be "meow, meow."

When I wasn't taking a gander at all the products, I was doing my job for Vitasoy. I was there to help showcase their soy products by cooking up some tasty treats for, oh, 8,000-10,000 convention attendees over the course of three days.

The recipes I'm sharing are Vitasoy's and I used them as an outline for what I prepared at the show. I encourage you to give them a try even if they include ingredients that are new to you. They're delicious, and you'll be socially conscious and healthy at the same time.

Ravioli Ingredients:1 package of Nasoya Wraps1 lb Vitasoy Extra Firm Organic Tofu, sliced½ lb fresh spinach finely chopped5 oz mushrooms chopped1 to 2 tablespoons chopped chive½ a red bell pepper finely chopped1 large purple onion finely chopped and sauteed to mellow6 sundried tomatoes reconstituted in warm soy milk4 baby carrots finely grated3 cloves garlic crushedsplash of lemon juicesoymilk to thinfresh cracked pepper to tastesea salt to taste1 Tbsp olive oilDrain sundried tomatoes and finely chop (save soymilk to thin tofu if necessary).Blend by hand sliced tofu, lemon juice, sea salt, and soy milk until ricotta like consistency.Finely dice tomatoes, red peppers, and chives.Blend by hand with a fork the vegetables and tofu mixtures until well mixed.In a small bowl combine the tofu-vegetable mixture with remaining ingredients and mix until thoroughly combined.Place a 1 Tbsp. of mixture in center of wonton wrapper. Wet, crimp and securely seal edges of wrapper.Cook a few at a time in your vegetable steamer making sure to not crowd the pan or have raviolis stick to one another.Keep warm on a covered dish while the remainder cook.Toss with olive oil after cooking to prevent sticking.Top with fresh chopped parsley and parmesan cheese as desired.Tomato Sauce Ingredients:¼ cup extra virgin olive oil1½cups finely chopped red onion4 garlic cloves, minced2 14½-ounce cans of tomatoes2 medium portabella mushroom caps, cubed1½ tsp dry basil¼ tsp salt1 tsp crushed dried red chile peppersWarm olive oil in a large sauce panAdd onions and garlic.Saute, stirring frequently for 5-10 minutes.Crush the tomatoes and add to the pot.Add the remaining ingredients.Bring to a boil over medium high heat, stirring occasionally.Reduce to a simmer and cook uncovered for 1 ½ hours, stirring occasionally.

1 lb. Nasoya Chinese Noodles½ cup butter2 gloves garlic, chopped2½ cups Vitasoy Soymilk1½ cups grated Parmesan cheese½ teaspoon pepperPinch of saltBring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.Add Nasoya Chinese Noodles. Cook uncovered 5-6 minutes according to package directions. Drain, cover and set aside.In a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.Stir in 1 ½ cups Vitasoy Soymilk. Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in the noodles. Add cheese and salt and pepper. Stir to mix well.

3 cloves garlic, minced3 tablespoon chopped fresh basil¼ cup chopped fresh parsley½ cup grated Parmesan cheese1 tablespoon pine nuts or walnuts, coarsely chopped1/3 cup olive oil¼ cup butterParmesan cheese8 ounces Nasoya Japanese noodles, cooked and drainedCombine garlic, basil, parsley, cheese, and nuts in mortar or a blender. Mix until smooth. Gradually work in olive oil until smooth. Pour hot cooked Nasoya Japanese noodles into a bowl; toss with the butter and pesto sauce. Serves 4.