Vegan burgers made with okara I haven't had much time for experimental or fun cooking lately-- too busy editing my book-- or for much b...
Whether for a quick snack or a consistent refill at parties, crackers can be an underrated essential in most kitchen pantries. While there’s no end in sight to the average supermarket inventory of crackers, there’s nothing like making and baking your own crackers. Not only can you incorporate your own toppings and st
Since I started making my own tofu, I've struggled with the okara issue. If you recall, okara is the pulp left over after you've made soy milk. I've tried using okara as a base for salad dressing, to make crackers, and even to make vegan chicken nuggets. All left something to be desired. Yet I…
Okara ist eines der Nebenprodukte, die man quasi geschenkt bekommt, sobald man Sojamilch oder Tofu herstellt. Es ist der Brei, der nach dem Abseihen der Milch übrigbleibt – also im Grunde nichts anderes als gemahlene und gekochte Sojabohnen. Dieser Brei ist fluffig und leicht und lässt sich zu allen möglichen Dingen verarbeiten. Seine Eigenschaften erinnern […]
Make your own okara tempeh! This homemade tempeh is high in protein, has no bitterness, and can be used in countless ways!
Okara eignet sich nur nur für Kuchen oder Brotaufstriche, gerade als herzhafte Mahlzeit ist es sehr gut einsetzbar. Das nachfolgende Reze...
Okara is a great addition to a bread recipe, but I was curious to see how it would work with pasta. I experimented with making a pasta d...
Okara Sausage This is very easy to make. Just mix together all the ingredients and steam. Kids will love it. RECIPES Ingredients 1 cup okara 1/2 cup potato starch 70ml (2 1/2fl oz) soymilk 2 tablespoons olive oil Pinch of dried thyme 2 tablespoons tomato sauce (ketchup) 1/2 teaspoon garlic, grated 1/4 teaspoon sea salt
This bread is so simple that I didn't take any other pictures. It's a super easy bread to make. Okara is the leftover pulp from making soy milk. Basically, it's soy grits. They are barely cooked and quit hard. This bread doesn't exactly make them soft but they are not like eating gravel in your…
This is a great recipe using Okara - Soy pulp that's left over from making soy milk. Okara Cookies are very popular among health- conscious dieters in Japan. It fills you up nicely. Make sure you have your drink handy because they absorb the moisture in your mouth!
Adventures in Mika's Kitchen
These golden brown okara soybean patties provide lots of protein and are a great centerpiece to any meal. They’re easy to make and pair perfectly with your favorite bbq sauce.Servings: 2-3 Ingredients 200g (1 package) Raw Okara 15g carrot (finely diced) 10g green onion (finely chopped) ½ nori sheet cut into strips ½
Okara is a common by-product or tofu and is more nutritious in comparison. These vegan okara sausages are delicious and gluten-free!
I have been very keen on making my own soy milk lately. One of its left over products is the pulp from the soy bean, called okara. It is very nutritious and so instead of throwing it, I started to look into ways I could cook with here. Here, I tried to make vegetarian sausages…
Use okara or soy pulp to make delicious homemade vegan crackers flavored with rosemary, thyme and sea salt. This okara recipe for soy crackers is quick and easy to prepare and they make a tasty addition to snacks and meals.
This recipe follows up nicely with a previous post on reducing food waste in my tiny kitchen because of this ingredient : okara. This creamy paste is the by product of homemade soy milk; leftover after extracting the milk out of blended soy beans. Since they are still full of protein, calcium and fiber, the…
One of my goals is to make an okara-based veggie burger. These are not them. They don't hold together well enough to withstand the pressure...
If you make your own soy milk, use the leftover soybean pulp to make okara tofu nuggets. These are not only healthy, they can be made vegan and gluten-free too.
okara loaf
I have a soybean milk maker that's been gathering dust in the kitchen. Lately, a colleague who regularly makes soybean milk asked me how to use up okara, or soybean pulp. I searched the web and found plenty of recipes. Okara chocolate cake (adapted from Washoku) 100 grams fresh okara 50 grams all-purpose flour 1/2 tsp baking…
