Soy Simplified

This bit of experimentation was such a success I’ve come to post the recipe immediately!

Alice’s Rich Okara Peanut Butter Brownie

Preheat oven to 350.

Mix:

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I mentioned before the fact that okara is, the truth of making soy-milk, the ever-present reality…the more soymilk you make the more okara you have; the okara becomes a task requiring prompt attention.  Granola has been a repeating theme, I will reiterate, it’s the single-most, easiest, most enthusiastically received use that I’ve come up with so far.  You don’t even have to press the okara, just use it straight out of the soy-milk machine.

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One okara use that gets mentioned alot is the patty or “burger” and so last night we gave it a try.  Grated parsnips, carrots, chopped onion, chopped leek and a little garlic were sauteed and mixed with okara and a little flour.  This was made into patties and breaded, then fried but only a few were cooked before I decided to add an egg to the mixture.  The mixture plus egg held together well, these could be served without falling apart in transfer to plate.

What can I say?  The flavor was great.  The texture?  Really not bad but not what I wanted in a patty.  More vegetables and some cooked brown rice would have fleshed them out nicely, maybe a little nut meal…

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Finally able to come back and offer a recipe, this is simple, easily modified and doesn’t seem to last long enough at our house to have for breakfast the next day. 

Preheat oven to 325.  Combine:

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The next batch of soy milk was made with some rice added to alter the flavor of the milk. After making two batches the okara was pressed. We have a little plastic tofu press, and use it for pressing the okara too. I split the block of okara with my son and we each set out to make something. He made crackers from whole wheat, okara, a little white flour, olive oil, and water. They were baked on a buttered pan and were sprinkled with sea salt. They were pretty tasty, close to a wheat thin (touch more salt, touch of sugar and they would probably be a very close match). I’ll get some real recipes with measurements in here, eventually, but the dishes talked about here were created sans accurate measurement and so will be discussed without specific measurement.

I made granola. Honey, peanut butter, okara and oil were mixed and then oats stirred in. This was spread on a pan and baked at 325, turned every 10 minutes for about 50 minutes until it was browned nicely. It crunches up as it cools so you can’t taste for crunch while it’s hot, one must go by color and the end baking time is a bit critical because it will burn rapidly if it cooks too long. The granola was very crunchy, but light at the same time.

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No recipes yet, eventually there really will be some though. Right now I’m still catching up the log with what we did before getting this blog set up. But we did make some brownies using the okara from one run of the maker. We used it straight up from production in place of flour and it worked well. The brownies were a little sticky, the recipe needed a slight bit of work. I also decided that I needed to press the okara before proceeding to get out a little more milk and have a dryer product to work with.