Soy Simplified

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.

I made some granola with grated apple, cinnamon, brown sugar, oats and okara next, delicious! And then another batch with peanut butter. This granola calls to the tastebuds, each subsequent batch has gone like the wind. I made one last night that was gone after breakfast, everyone just gobbled it up.

I’m going to make some with almonds very soon and will measure everything. Recipe to come soon.

Tags: Crackers, Granola, Okara

This entry was posted on Friday, March 7th, 2008 at 11:13 pm and is filed under Crackers, Granola, Okara. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.