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| Message: 13

| Thu, 15 Feb 2001 21:38:56 -0800

| " Stephen & Emmy Winters " <sewsj

| Okara

|

| Greetings,

| Does anyone have any good recipes to use the okara after you make

| soy milk? My husband is a vegan and I'm just learning how to cook vegetarian.

 

 

Hi, Emmy and others,

 

Here's some stuff you probably already know. I'm writing down what I learned.

One of my books, called Tofu and Soybean Cooking: The Japanese Healthy Way by

Kyoko Honda (1997) has a few recipes.

 

Trouble is that the instructions are a bit too vague for me. Feel like they were

written for someone who has at least watched the making of all these things in

the home.

 

Okara is also called " u-no-hana " or tofu lees

It contains plenty of dietary fiber.

 

Most of the recipes in this book contain meat -- so I cannot send. Stirfried

pork and vegetables with toasted okara. The dishes would be nothing without the

meat.

However, we can use that idea of sauteing onion and vegetables with lees and

adding to rice-bowl: hot or salad.

 

Okara can be added to recipes but will taste and feel watery. So they recommend

toasting it before adding it to baked goods (cakes, cookies).

 

Also - it is easily spoiled - so freeze it after toasting

 

toasting instructions raise questions.

To me " toast " means dry pan roast or oven roast.

but the instructions put it in a heatproof bowl and then

cover with plastic wrap. so heat in what?

 

TOAST OKARA

Place the okara in a heat-proof dish, cover with plastic wrap and heat for 3

minutes per 3 1/2 ounces (100g). Remove the wrap. Break the okara up into pieces

with chopsticks. Reheat without wrap for 1 minute and 30 seconds. Repeat

breaking up until completely loosened.

 

Uses:

Fry in a little oil and add to stir fried rice or rice bowls.

Adds fiber to cream soups, equal weight okara and (burdock root+onion):

saute the burdock and onion, add the liquids, then add the okara

 

Book has an okara and prune cookie recipe: like a fig newton.

toast okara first

make a dough; spread, then fill with okara and prune puree.

roll into log. slice. bake.

DO YOU WANT THAT ONE?

 

 

Another book (Cook with Tofu by Christina clarke, mentions okara in the

glossary.

" It can be sauteed and added to vegetables, scrambled eggs, soups, and steaws or

roasted and added to granola. It may be substituted for some of the flour for

lighter, moister baked goods. . . Very perishable and will keep only about a

week in the refrigerator. "

 

It also says: For recipes and more info see

* Tofu cookbook by cathy bauer and juel anderson

* Book of tofu by Shurtleff and aoyagi

* farm vegetarian cookbook by louise hagler

neither " Okara " nor " tofu lees " appears in the index of this book.

 

I want to look in my other books too. soonest;-)

 

see below for a salad idea I've tried. i thought it chewy - bland.

 

 

Anyone have any good vegan cheese recipes? Some of the recipes call for cheese

and he doesn't eat the milk based cheese and the soy cheese in the stores are so

expensive. I like to cook allot here at home and would like to find recipes that

use different things as substitutes. Any ideal??? I make our own soy milk here

at home from the soy beans we get in bulk at the store. When a recipe calls for

eggs I use tofu or other ingredients. Thanks Emmy

 

 

-------

 

 

* Exported from MasterCook *

 

Wasako's Salad and Tofu Dressing

 

Recipe By :Wasako: UCR, Grad-student Party

Serving Size : 8 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cooked sushi rice mixed with millet

Shredded Vegetables:

carrot

daikon

green onions

bell pepper

Dressing:

1 cup tofu, nigari okara

1/2 teaspoon turmeric

2 tablespoons apple vinegar

1 tablespoon honey

1 teaspoon salt

Additions:

broth

soy sauce -- to taste

 

Toss the rice and vegetables in a large bowl, reserving some vegetables for

garnish.

 

Heat the raw bean-curd lees, spice, vinegar, honey and salt in a small pan over

low heat. Scramble the mixture into small pieces. Add this to the rice. Moisten

the salad with a light broth and season with soy sauce. Serve garnished.

 

Variations: Add whatever vegetables are in season or please.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 20 Calories; trace Fat (11.7% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Recipe from cocktail party: a buffet platter. Bland.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 5294 0 0 0 0 0 0 0

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