Okara Recipes
This is a good blog to search for okara recipes.
http://okaramountain.blogspot.co.nz/
Crunchy Okara Carobola
This treat tastes just like a chocolate cereal, but it's good for you! The recipe makes about a gallon of the crunchy snack, which is tasty when eaten by the handful or served with milk as a breakfast food.
6 cups of okara
1 cup of peanuts
1 cup of sesame seeds
1/2 cup of carob powder
1 cup of raw wheat germ
2/3 cup of vegetable oil
1 cup of honey
1 cup of barley malt extract
3 cups of rolled oats
1 cup of sunflower seeds
1 cup of shredded coconut
1 teaspoon of salt
1 tablespoon of vanilla extract
1 tablespoon of almond extract
Mix all of the ingredients thoroughly. Spread the mixture thinly on shallow pans or cookie sheets and bake it at 300°F for 45 minutes, stirring every 10 to 15 minutes.
From www.motherearthnews.com
http://okaramountain.blogspot.co.nz/
Crunchy Okara Carobola
This treat tastes just like a chocolate cereal, but it's good for you! The recipe makes about a gallon of the crunchy snack, which is tasty when eaten by the handful or served with milk as a breakfast food.
6 cups of okara
1 cup of peanuts
1 cup of sesame seeds
1/2 cup of carob powder
1 cup of raw wheat germ
2/3 cup of vegetable oil
1 cup of honey
1 cup of barley malt extract
3 cups of rolled oats
1 cup of sunflower seeds
1 cup of shredded coconut
1 teaspoon of salt
1 tablespoon of vanilla extract
1 tablespoon of almond extract
Mix all of the ingredients thoroughly. Spread the mixture thinly on shallow pans or cookie sheets and bake it at 300°F for 45 minutes, stirring every 10 to 15 minutes.
From www.motherearthnews.com
Carrot bread
In a large bowl, mix together
2 1/4 cups white whole wheat flour
1/4 cup wheat germ or quick oats
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. baking soda
In another bowl, whisk together
1/3 cup canola or corn oil
1 cup orange juice or 1 cup soymilk + 1 tsp. orange extract
1/2 cup grated carrots
1/2 cup okara
the zest of one orange
After the oil has been emulsified, add the liquid ingredients to the dry ingredients and stir until all the flour has been moistened.
Scrape batter into a 9"x5" loaf pan that has been sprayed with vegetable oil. Place into an oven heated at 350 degrees Fahrenheit and bake for 55 minutes.
From http://okaraproject.blogspot.co.nz
2 1/4 cups white whole wheat flour
1/4 cup wheat germ or quick oats
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. baking soda
In another bowl, whisk together
1/3 cup canola or corn oil
1 cup orange juice or 1 cup soymilk + 1 tsp. orange extract
1/2 cup grated carrots
1/2 cup okara
the zest of one orange
After the oil has been emulsified, add the liquid ingredients to the dry ingredients and stir until all the flour has been moistened.
Scrape batter into a 9"x5" loaf pan that has been sprayed with vegetable oil. Place into an oven heated at 350 degrees Fahrenheit and bake for 55 minutes.
From http://okaraproject.blogspot.co.nz
Cherry Muffin
In a small bowl, combine
1 1/2 cup whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 Tablespoon dried orange peel
1 cup dried cherries, coarsely chopped
In a larger bowl, combine
8 oz. okara
1/2 cup sugar
1/2 cup orange juice
1 Tablespoon lemon juice
1 tsp. vanilla
and whisk thoroughly.
Add the flour mixture from the first bowl to the wet ingredients in the second bowl, and mix until just combined.
Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.
From http://okaraproject.blogspot.co.nz
1 1/2 cup whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 Tablespoon dried orange peel
1 cup dried cherries, coarsely chopped
In a larger bowl, combine
8 oz. okara
1/2 cup sugar
1/2 cup orange juice
1 Tablespoon lemon juice
1 tsp. vanilla
and whisk thoroughly.
Add the flour mixture from the first bowl to the wet ingredients in the second bowl, and mix until just combined.
Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.
From http://okaraproject.blogspot.co.nz
Biji Scramble
serves 2 (with breakfast sides like juice, toast, cereal, breakfast potatoes, etc.)
Ingredients:
¾ – 1 cup of packed, pressed biji/okara
1 tsp onion powder
1 tsp garlic powder
1 Tbs nutritional yeast
½ tsp turmeric
1 Tbsp soy milk
1 tsp corn meal
veggies
salt and black pepper to taste
Directions:
The biji will brown slightly, so you will need to turn it over and stir it so that the vegetables cook and the biji browns nicely.
From http://vegan8korean.wordpress.com
Ingredients:
¾ – 1 cup of packed, pressed biji/okara
1 tsp onion powder
1 tsp garlic powder
1 Tbs nutritional yeast
½ tsp turmeric
1 Tbsp soy milk
1 tsp corn meal
veggies
salt and black pepper to taste
Directions:
- Combine the biji in a bowl with all of the ingredients except the veggies and salt/pepper. Your biji should be quite dry from pressing the soy milk. Mix well.
- Add the biji mixture and the veggies to a pan with a little bit of oil and cook over medium-high heat, mixing them together and stirring and flipping the biji so that it lightly browns. You can use whatever vegetables you want. We went with fresh chives and some cherry tomatoes from our garden on the side.
- Cook for 5 – 10 minutes until the vegetables are cooked to the desired tenderness and the biji is lightly browned on both sides.
- Add salt and pepper to taste and serve with your favorite breakfast sides!
The biji will brown slightly, so you will need to turn it over and stir it so that the vegetables cook and the biji browns nicely.
From http://vegan8korean.wordpress.com
Okara Miso Pate
1 cup (squeezed) fresh okara
1/2 cup fresh (soft, not dried) breadcrumbs (a light wholewheat is best)
1 Tablespoon water
1/4 cup sesame tahini
3 Tablespoons miso (whichever kind you prefer—I prefer a light miso)
4 green onions, chopped
1 clove garlic, crushed or minced
large pinch EACH of dried thyme, rosemary and sage
In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients and process JUST until everything is mixed. Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian) sesame oil or extra-virgin olive oil, and sprinkle with minced green onion or parsley before serving.
From http://veganfeastkitchen.blogspot.co.nz
1/2 cup fresh (soft, not dried) breadcrumbs (a light wholewheat is best)
1 Tablespoon water
1/4 cup sesame tahini
3 Tablespoons miso (whichever kind you prefer—I prefer a light miso)
4 green onions, chopped
1 clove garlic, crushed or minced
large pinch EACH of dried thyme, rosemary and sage
In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients and process JUST until everything is mixed. Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian) sesame oil or extra-virgin olive oil, and sprinkle with minced green onion or parsley before serving.
From http://veganfeastkitchen.blogspot.co.nz