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 •

Find Recipe Here.

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.

okara egg bake •

I tend to make this dish when I can’t bear to hear any more complaints in my day. Any one of my readers with children old enough to speak will know where I am coming from. Now, I know they are darlings. Of course you love them. Unconditionally. But after one of those days where you bounce from one crabby darling  to the next, and your patience was left down in the laundry room where you picked up another hamper full of supposedly dirty clothes, the last thing you want to hear out of their mouths is how much they really don’t like the dinner that you just spent two hours on. Now, this doesn’t happen very often in my house. Because frankly, if it did, they would be cooking their own dinners. But it does happen, usually when we are all too hungry, too tired (nap times were abandoned long ago) and too hormonal to show each other some common courtesy. The darlings love this recipe; it is not too spicy, it is full of their favorite vegetable and cheese. Their only complaint (you knew there had to be one) is that there isn’t more to enjoy the next day. I think I can live with that one.

Okara Egg Bake •

Preheat your oven to 350 degrees.

2 tablespoons butter

2 tablespoons unbleached white flour

1 cup milk 

1/2 teaspoon salt

3 egg yolks, beaten

1 cup grated extra sharp cheddar cheese

1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)

3 egg whites, beaten until stiff but not dry

3 cups chopped broccoli, cooked and drained

1/2 of a red bell pepper, chopped

3 tablespoons fresh parsley, minced

3 green onions, sliced thinly

1/4 teaspoon nutmeg

freshly ground black pepper, to taste

1/4 cup grated parmesan cheese

In a large saucepan, melt butter over medium heat. Stir in flour and salt, and quickly whisk in milk. Stir constantly until thickened. Add cheddar cheese to white sauce and stir until melted. Add okara, and mix well. Add egg yolks slowly, whisking well. Add nutmeg, parsley and black pepper, broccoli, red pepper and onions. Fold in beaten egg whites. Butter a casserole dish (approximately one and a half quart), sides and bottom. Sprinkle with the parmesan cheese, pressing it up on the sides of casserole. Set the casserole dish inside a 13" x 9" baking pan that has water in it one inch deep. Pour in egg mixture. Bake for 35 to 45 minutes until puffy, golden brown and center is set.

okara lasagna •

This is a cheesy, vegetarian version of lasagna using Okara Pasta. I am very fortunate to get pint jars of my mother’s home canned spaghetti sauce. The recipe for her sauce (what information I pulled out of her—she doesn’t follow a true recipe)follows. 

Okara Lasagna •

1 recipe Okara Pasta, made into lasagna noodles.

1 pint spaghetti sauce

1 (10 ounce)package of frozen chopped spinach-defrosted and drained throughly.

12 to 16 ounces shredded mozzarella cheese

Preheat oven to 375 degrees.

In a large mixing bowl combine:

1 cup ricotta cheese

1 cup wet okara (this is referring to the okara straight from your machine, not dried)

1 large egg

1 cup grated parmesan cheese

1 tablespoon dried parsley flakes

2 teaspoons dried basil

1 teaspoon oregano

2 cloves garlic, finely  minced

freshly ground black pepper, to taste

Mix above ingredients throughly, set aside. Spray a 13" x 9" pan with cooking spray. Spread 1 cup of spaghetti sauce on the bottom of the pan. Layer lasagna noodles, one-half of ricotta mixture, one-half of spinach, one-third of mozzarella cheese. Repeat with sauce, noodles, ricotta mixture, spinach, and mozzarella. End with a layer of noodles and mozzarella cheese. Spray a large sheet of foil with vegetable spray and cover pan. Bake for 25 minutes. Remove foil and bake for 15 minutes, until lightly browned on top. Let cool for 10 to 15 minutes before cutting and serving.

Gma’s Spaghetti Sauce •

In a large skillet sauté:

2 green peppers, chopped

2 medium onions, chopped

2 stalks celery, chopped

3 garlic cloves, finely minced

Add:

1 tablespoon chili powder

1 teaspoon dried oregano

2 (8 ounce) cans tomato paste

Salt and pepper to taste

Water as needed

*Sometimes, mom tells me, she adds paprika, brown sugar, and ground carrots to her sauce.

what’s in a name? the slug •

As much as I would like to introduce this dinner as something else, I can’t. You know how nicknames come about. The little darlings start bantering and the hubby chimes in. They think they are being terribly clever, and the next thing you know, the lovely dinner you chopped, minced and sautéed over is affectionately called “The Slug”. Just because it was a tad longer than the baking sheet I chose, and I had to slightly curl it into a *gulp* worm shape. Despite the handle that it carries, this dinner a wonderful cheesy conglomeration rolled up in a yeast bread made with okara. Serve it with a crispy, green salad. I promise that it won’t be slimy at all.

The Slug • 

The Dough

1-3/4 cups warm water

1 (1/4 ounce) package active dry yeast (2-1/4 teaspoons)

2 tablespoons olive oil

1-1/2 teaspoon salt

1/2 cup warm wet okara (this is referring to the okara straight from your machine)

4 cups white unbleached flour

1 cup whole wheat flour

In a large mixing bowl sprinkle yeast over warm water. Let it sit and dissolve for about 5 minutes. Stir and add the oil, salt, okara, and 2 cups of white flour. Beat well until gluten forms; the mixture will become stringy. Gradually add the rest of the flour until it forms a soft but firm dough. Cover the bowl with a kitchen towel and let rise until double (about 1 hour). While the dough rises, prepare the filling. This recipe makes enough dough for 3 thin-crust pizzas, or 1 thin crust pizza and 1 Slug.

The Filling

1 cup dehydrated tomatoes 

Place dehydrated tomatoes in a bowl and cover them with warm water.

2 tablespoons extra-virgin olive oil

1 cup sweet yellow bell pepper, chopped

1 medium onion, chopped

2 cups white button mushrooms, sliced

3 cloves of garlic, minced

1/2 teaspoon salt

2 cups mozzarella cheese

2 teaspoons dried parsley flakes

2 teaspoons dried basil

1 teaspoon oregano

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

 In a large skillet, heat the olive oil until shimmering. Sauté the  bell pepper, onion, and mushrooms until mushrooms are reduced and slightly browned, about 7 minutes. Add garlic and sauté until fragrant, about 10 seconds. Drain the tomatoes and add to the skillet, sauté briefly. Add salt. 

Oil a baking sheet with olive oil. Dividing dough into thirds, use two-thirds for your Slug. Using your fingers, press the dough flat onto the baking sheet. Spread your filling evenly across the dough. Sprinkle dough with mozzarella cheese, the herbs and the spices. Starting at long side of your dough, roll up and tuck in the ends, seam side down. Curve the roll slightly to form your Slug. Let rise in a warm area until double, approximately 45 minutes to an hour. Preheat the oven to 350 degrees. Bake the Slug for 35 to 45 minutes.

okara felafel •

A delightfully tasty dinner, one that the little darlings love. If you have the time to bake Okara Pita Bread, it will really jazz up your meal. I usually use canned beans for this, because I am terrible about planning ahead. It probably would be even tastier if you cooked the chickpeas yourself. Don’t try and get by without the zesty sauce, it really makes the meal!

Okara Felafel •

1 (29 ounce) can chickpeas (drained, rinsed, and mashed)

1 cup wet okara

2 large cloves garlic, minced

1/2 cup celery, minced

1/2 cup green onions, (white portion only) minced

1/2 teaspoon tumeric

1/2 teaspoon cumin

1/4 teaspoon paprika

cayenne (dash or to taste)

1-1/2 teaspoons salt

3-1/2 tablespoons white unbleached flour (you will need extra for coating)

3 tablespoons tahini

2 eggs, beaten

In a large mixing bowl, combine above ingredients well. Chill mixture for at least one hour or more. With your hands dusted with flour, scoop out mixture to make 1" balls. Coat the balls with flour. Heat a 2"- 3" pool of oil in a heavy skillet or heavy saucepan to 365 degrees. Deep fry the Felafel (three at a time, depending on size of skillet or pan...don’t overcrowd) until golden brown. Hold in a warm oven until done frying all the Felafel. Serve warm with Tangy Yogurt Sauce.

Tangy Yogurt Sauce •

3/4 cup tahini

1 tablespoon natural creamy peanut butter (optional)

1-1/2 cup plain yogurt

1 large clove garlic, finely minced

1/4 cup green onions, finely minced

1/4 cup fresh lemon juice

1/4 cup fresh parsley, finely minced

1 tablespoon fresh basil, finely minced (optional)

1/4 teaspoon salt

1/2 teaspoon cumin

1/8 teaspoon paprika

dash cayenne

In a medium sized mixing bowl combine sauce ingredients and beat well. Refrigerate any sauce that is left over and use it for dip for raw veggies, or as a salad dressing.

smokin’ okara chili •

Even though it was Palm Sunday yesterday, and Easter is next week, the temperatures here in the Dairy State aren’t climbing too high. I can still see inches of snow all around, it is melting, albeit very slow. So having chili right now isn’t so far-fetched. I long for Spring, but I am still wearing my woolens!

Smokin’ Okara Chili •

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped sweet red bell pepper

3 cloves garlic, finely minced

In a large dutch oven heat the oil over medium heat until shimmering. Add the onion and  bell pepper, saute for 6-8 minutes. Add the garlic and cook for 10-15 seconds. Add to the dutch oven:

3 quarts tomatoes (do not drain)

1 tablespoon cocoa

1/2 cup brown sugar

2 tablespoons chopped chipolte pepper in adobo sauce

4 tablespoons chili powder

1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)

1 cup double strength brewed black coffee

1 teaspoon dried oregano

1 teaspoon coriander

2 teaspoons cumin powder

2 (15 ounce) cans black beans, drained and rinsed

2 (16 ounce) cans dark red kidney beans, drained and rinsed

sour cream for garnish (optional)

Combine ingredients throughly. Simmer, covered, for 45 minutes to an hour. Uncover, and continue to simmer for another hour. If you eat dairy, a dollop of sour cream on top cuts the heat, and is delicious.

okara pasta •

Okara is a great addition to a bread recipe, but I was curious to see how it would work with pasta. I experimented with making a pasta dough without egg and using the okara as a binder instead. I was content with the outcome. I have since made lasagne with the dough, and it was mighty tasty. 

Okara Pasta •

In a large mixing bowl combine:

3/4 cup unbleached white flour

3/4 cup semolina flour

1/2 teaspoon salt

In a small mixing bowl whisk together:

2 tablespoons olive oil

1 cup wet okara (this is referring to the okara straight from your machine)

2 tablespoons water (optional; depending on how wet your okara is, you might not need it)

Make a well in the middle of the dry ingredients, and pour wet ingredients into it. Mix to make a stiff dough. If the dough seems too dry, add the optional water. If it is too wet, add more flour, two tablespoons at a time. Knead for 10 minutes. Tuck a damp kitchen towel on top of the dough, and let it rest for 20 minutes. Roll out on lightly floured surface and cut into desired shapes. Or use your pasta maker according to the manufacturer’s instructions. 

If you are using the dough for lasagne, DO NOT BOIL first, just add to your recipe as is. 

Fill a large pot with water, add 1/2 teaspoon oil, and bring to a boil. Add pasta and cook until “al dente”. Because the pasta is fresh, it will cook incredibly fast. When the pasta floats to the surface— test it, it is usually ready.

olé okara patties •

When we ate these patties, I wasn’t going to post this recipe. Who needs another vegetarian burger recipe anyway? That all changed, though, when the little darlings gobbled them up. I had to stop my youngest from eating the serving that I had set aside for my husband. I swear I don’t starve my children—they really did think these were great!

Olé Patties •

In a large mixing bowl combine:

1 (15 ounce) can black beans, rinsed and drained

2 cups frozen sweet corn, cooked and drained

2 cups wet okara (this is referring to the okara straight from your machine, not drained or dried)

1 small onion, finely chopped

2 cloves garlic, finely minced

1 (4 ounce) can diced green chiles (I used mild)

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon cumin

2 cups cooked rice

In a small mixing bowl combine coating mixture:

1/3 cup yellow cornmeal

1/3 cup unbleached white flour

1/4 teaspoon salt

cracked black pepper

1 cup canola oil

I did not chill my bean mixture, but it might help in the shaping of the patties. Using your hands, scoop out enough mixture to form a golf ball size pattie. Do yourself a favor and make these on the small size. Any bigger and they will fall apart. Flatten slightly. Gently coat it on both sides with the cornmeal mixture. In a heavy skillet, heat the oil until shimmering. Carefully place a couple of patties in the skillet and fry until golden brown on both sides. Drain on paper toweling, then transfer to a plate and hold in a warm oven until you have fried as many as you need. This recipe makes 20 to 25 patties.