Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 Hi, All! I made what I am calling Okara Chikin Strips tonight. Okara is the pulp left in your soy milk maker after you make the milk. I don't like to waste anything, so I looked up a recipe and adapted it to be fat free vegan: 2 batches of Okara (from 2 batches of soymilk) - about 2 cups 3 cups rolled oats or more if okara is especially wet finely minced onion and garlic to taste granulated onion and garlic to taste (I love onion, garlic, so I put lots) 2 tsp. parsley any other seasonings/herbs you think would be nice. I made it into a casserole and scored the mixture in to "chikin strip" size then cut them the rest of the way once they were baked, but you can shape them like strips and put them on a sheet pan. Bake at 350 for about 40 minutes or until fragrant. I served them with a agave/mustard/lime/touch soy sauce/ginger sauce for the parents and a fat free marinara for the kids. Everyone like them and it used up some ingredients I had sitting around. A real plus! Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 What a great idea! What consistency do they have? How do you think they would hold up to freezing? I'm just cooking for me, so a big casserole of them would be too much for me to eat. Of course, it looks like you could easily make a smaller batch ... Debbie Rebecca Gosky wrote: Hi, All! I made what I am calling Okara Chikin Strips tonight. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2009 Report Share Posted July 24, 2009 Debbie, Yes, I used about 5 servings of okara with lots of oatmeal, etc., and then put it all in a huge casserole. Then I scored it for easier getting it out. But, the original recipe calls for one batch or about 1 cup of okara to three cups rolled oats. The consistency is like firm meatloaf. I used less oatmeal then called for. Also, one thing I forgot to mention: add some tomato sauce or paste for added nutrition and to make the color more golden. I also forgot to mention I added nutritional yeast. Gosh, sorry for all of the oversights! Yes, I think it would freeze well. In fact, I have so much left over, I'll need to do that anyway. Will let the group know. Thanks, Becky - Debbie Thursday, July 23, 2009 5:31 PM Re: Okara Chikin Strips What a great idea! What consistency do they have? How do you think they would hold up to freezing? I'm just cooking for me, so a big casserole of them would be too much for me to eat. Of course, it looks like you could easily make a smaller batch ...DebbieRebecca Gosky wrote: Hi, All! I made what I am calling Okara Chikin Strips tonight. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.