Cheese tea, popular in Asia, is appearing in New York, Los Angeles and Philadelphia, said Bill Cawley, an ADM chef.

“It’s going absolutely crazy,” he said.

The ADM chefs created a non-dairy take on cheese tea by complementing oolong tea with a creamy, frothy topping. Featured ADM ingredients were Clarisoy soy protein, soy shortening, sugar, natural flavors and xanthan gum.

A vegetarian Philly cheese steak samosa combined American and Indian food culture. Slices of the “steak” were mixed with sautéed vegetables and wrapped in a flaky samosa dough. Featured ADM ingredients were textured vegetable crumble, caramelized onion food base, vegan beef food base, canola oil, all-purpose flour, Parmesan cheese flavor, beta-carotene and a cheddar cheese food base.

A cauliflower shawarma slider was vegetarian and soy-free. White beans and brown rice were paired with cauliflower, kale, roasted red peppers and shawarma seasoning. Ancient grains, including spelt, farro and quinoa, also could work in slider applications, Mr. Cawley said.

An ancho chili bowl provided a Latin American flair. Pieces of plant-based protein, fire-roasted vegetables and black beans were simmered in a smoky ancho tomato sauce and then served atop a blend of ancient grains. Featured ADM ingredients included Arcon T soy protein concentrate, black beans, brown rice, red quinoa, millet, ancho concentrate and a smoky pepper flavor system.

A vegetarian General Tso’s dish was served in a take-out box. Lightly battered plant-based strips were stir-fried in a sweet and spicy soy glaze with black and white sesame seeds. The dish featured ADM’s PrimoPro Tex soy.

A dairy-free version of coconut affogato, an Italian dessert, rounded out the sampling. A creamy scoop of coconut-flavored, almond-based ice cream was topped with a shot of espresso. The almond butter provided the protein and fat necessary for the ice cream, Mr. Cawley said. Fibersol, a soluble dietary fiber ingredient, allowed the dessert to have 2 grams of fiber.