A Great Collection of Vegan Recipes and More
Question:
I have started making my own home made soy milk, but what can I do with the left over bean curd? Any tasty vegan recipes to use it up?
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This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, [...]
Everyone Loves Dessert. Well here is an easy to make, and most importantly healthy vegan dessert that anyone can put together at home. Who doesn’t love gelato?
Kiwi Fruit Gelato
INGREDIENTS
1 cup water 4 kiwifruit, pared 1/2 cup sugar 5 T lemon juice 1/2 cup light corn syrup 1/4 t lemon peel, gratedMETHOD
Combine water, sugar and corn syrup in saucepan. Cook [...]
about 1 month ago
The left over soy from making soy milk is called okara in Japan or biji in Korea. I primarily make a scramble out it or a Korean stew – biji jigae. Recipes for both are on my blog! And if you google vegan okara recipes, you’ll likely find some more.
about 1 year ago
Mix it wilh almonds and/or almond flavour and sweetener and amke a soya/almond pudding for a nice dessert change.
I buy silken tofu, warm some soya milk and add almond flavour and ground almonds, bring it to blood temp, and add agar, the non meat type of gelatin, blend it a blender to make smooth and the dispense in indiviual containers to serve as a simple almond soya dessert pudding, it would be the same with your leftover tofu.
about 1 year ago
I can’t think why anyone wants to make their own soy milk these days – I just pick mine up (unsweetended) along with real milk for my son from the supermarket.
I would strain it through some muslin and add some lemon juice – then serve like a creme fraiche on freshly boiled vegetables, or added to soups or pasta sauce.
I love soya milk – but really cannot be bothered to make my own these days. Fresh unsweetened soya milk from the shop is sooooo tasty. Cannot stand the sweetened variety – it tastes like real milk – yuk!
about 1 year ago
you can easily turn it into tofu, silken or firm. Google for recipes, but the coagulant most frequently used is magnesium sulfate (epsom salt) Put it in something that will compress it to desired firmness-you can purchase tofu presses online very inexpensively. You could also use the pulp as a basis for raw food bars-add chopped nuts, seeds, dates, agave nector or honey, roll up like slice and bake cookies, slice and dehydrate in a food dehydrator (cheap at most thrift stores) I am allergic to soy, but do this with other beans and legumes, and also rice. You can make a great rice and almond milk, adding in some sesame seeds for more richness
about 1 year ago
I love frying it and using it in my rice dishes. It’s great with toasted sesame seeds and light soy sauce. I love putting it in my homemade hot and sour soups as well.
Have fun and happy cooking