17 February 2009

okara olympics •



Today I ran out of soy milk, and realized that I had a container of okara still in the refrigerator from my last batch of soy milk. Rather than chuck another container of okara in there, I took a deep breath and started a baking marathon. I put my KitchenAid mixer, my waffle iron, and bread maker  in service all at the same time. After making a big batch of Buttermilk Waffles, I left them to cool. I wrapped them individually in foil packages, and placed the waffles in freezer bags. The little darlings can now pull them out of the freezer and toast them up in a hurry. I used my KitchenAid to mix and knead dough for Quick Dinner Rolls. I had delicious, warm rolls to accompany our supper that evening, with leftovers for this week’s sandwiches. The bread maker was doing it’s thing with all the ingredients for Multigrain Bread, which we can use for sandwiches or toast. Now all I have left to do is figure out what to do with my new batch of okara. Definitely something chocolate.

Buttermilk Waffles •

Preheat waffle iron.

In a large mixing bowl combine:

4 eggs
2-1/2 cups buttermilk
1 cup oil
1 cup wet okara (this is referring to the okara straight from your machine, not drained)

In another mixing bowl sift together:

2 cups white unbleached flour
1 cup whole wheat flour
1 cup old-fashioned oats
1/3 cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda

Add wet ingredients to dry ingredients, mixing until just incorporated. Make waffles according to your waffle iron’s manual. I use a well-rounded 1/2 cup of batter. Bake until golden brown, about three to three and a half minutes. Makes approximately 14 (7") waffles.

Multigrain Bread for your Bread Maker •


Quick Dinner Rolls •

1 cup vanilla soy milk
1 cup wet okara (this is referring to the okara straight from your machine, not drained)
1/2 cup safflower oil
2 tablespoons honey
1 teaspoon salt
2 cups whole wheat flour
2 to 2-1/2 cups white unbleached flour
2 tablespoons yeast

In a large mixing bowl (your KitchenAid bowl if you are using it), stir together 2 cups of flour and the yeast. In a small saucepan, heat soy milk, okara, oil, honey and salt until very warm (125 degrees). Pour into flour/yeast mixture. Beat approximately 2 - 3 minutes with your KitchenAid (or by hand 300 strokes). Switch to the dough hook and add the rest of the flour to make a soft dough. Knead well for 10 minutes. Let rest for 10 minutes. Pinch off dough into golf-ball sized balls. Place on greased baking sheets and let rise for 30 minutes. Bake for 12 - 15 minutes in a 400 degree oven, until lightly browned. Makes approximately 12 - 15 rolls.

3 comments:

Grace said...

nice multitasking! i'm pretty sure i'd find myself migrating to the waffle area...but it's all good stuff. :)

Teresa said...

Hi Toontz, I'm so glad that you left a comment on my tofu post, your blog is fantastic! I've included a link in my original post at the bottom where I discuss what to do with all the okara.

I can't wait to try some of your recipes!

JennDZ - The Leftover Queen said...

You go girl! That is so awesome! I love how you did a bunch of things all in one!