Guest guest Posted February 16, 2001 Report Share Posted February 16, 2001 | 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 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.