Vegan Chef/Creators! Greatly desire some creative input

[Guest guest]

I got a SoyQuick maker a couple of weeks ago and have been making soy,

almond and rice milk with good success. Today I made 1/2 and 1/2 cashew

almond milk. The cashews were raw, the almonds, blanched. It is

supercalafragalistic good; thick on the tongue like half and half. The

ocara is not smooth, but still has some creaminess left in it.

What are some ideas of what to do with it; milk and ocara? (Besides

drink it and put it in my tea.)

Oh please, wise cooking geniuses, help me bring a vision or two into

something wonderful. If you could email me direct at avena @ sonic.

net, I'd be very grateful.

thanks in advance,

Maddy

[Guest guest]

a chocolate torte made with okara just went in the oven.Lots of things can be done with okara! Burgers and veggie loaves of various kinds. If you dry it, you can use it to replace flour in some recipes.a classic Japanese dish made with okara is unohanachop vegetables such as carrot, burdock, lotus root with some ginger and stir fry in some sesame oil (not toasted), then add okara and season it with shoyu, sake and mirin. in summertime, fresh peas are nice in this dish as well!phil Philip Gelbvegetarian chefshakuhachi player, teacherphilhttp://philipgelb.comhttp://myspace.com/inthemoodforfoodhttp://myspace.com/philipgelbhttp://www.yelp.com/biz/in-the-mood-for-food-oakland On Feb 11, 2009, at 6:25 PM, Maddy Avena wrote:I got a SoyQuick maker a couple of weeks ago and have been making soy, almond and rice milk with good success. Today I made 1/2 and 1/2 cashew almond milk. The cashews were raw, the almonds, blanched. It is supercalafragalistic good; thick on the tongue like half and half. The ocara is not smooth, but still has some creaminess left in it. What are some ideas of what to do with it; milk and ocara? (Besides drink it and put it in my tea.)Oh please, wise cooking geniuses, help me bring a vision or two into something wonderful. If you could email me direct at avena @ sonic. net, I'd be very grateful.thanks in advance,Maddy

[Guest guest]

Hi Maddy,I love okara! I sautee okara with chopped carrots and peas and stuff it into fried tofu pockets (abura age) and cook it in seasoned broth.

I also mix okara with various curry-ish spices and grated yama imo (sticky yam), pour it over seasoned sauteed onions and garlic, and throw the whole thing into the oven to bake, after sprinkling some bread crumbs on it.

Another favorite is to make balls out of a dough made with okara and grated lotus root as a base with chopped shiitake, peas, carrots, etc, and deep fry it. The deep fried balls are good as is, dipped in ponzu (citrus soy sauce) or you can even it if with ketchup. These also hold pretty well, if you want to add them into soups and sauces.

If you are interested in any of these dishes, I can definitely give you more details!Happy Cooking!AliceOn Wed, Feb 11, 2009 at 6:25 PM, Maddy Avena <avena wrote:

 

 

 

 

 

I got a SoyQuick maker a couple of weeks ago and have been making soy,

almond and rice milk with good success. Today I made 1/2 and 1/2 cashew

almond milk. The cashews were raw, the almonds, blanched. It is

supercalafragalistic good; thick on the tongue like half and half. The

ocara is not smooth, but still has some creaminess left in it.

What are some ideas of what to do with it; milk and ocara? (Besides

drink it and put it in my tea.)

Oh please, wise cooking geniuses, help me bring a vision or two into

something wonderful. If you could email me direct at avena @ sonic.

net, I'd be very grateful.

thanks in advance,

Maddy

[Guest guest]

Thanks, Phil and Alice for your okara recommendations. I ended up just

adding 2 drops of vanilla extract, a scant sprinkle of nutmeg and

cinnamon, some agave and lemon juice and just eating it like a pudding.

 

 

So now I have this quart of gorgeous almond/cashew milk. I want to make

something special with it, not just use it for a white sauce or to

cream something. Any input would fill me with gratitude.

thanks again,

 

Maddy

 

In , " Maddy Avena " <avena wrote:

>

> I got a SoyQuick maker a couple of weeks ago and have been making

soy,

> almond and rice milk with good success. Today I made 1/2 and 1/2

cashew

> almond milk. The cashews were raw, the almonds, blanched. It is

> supercalafragalistic good; thick on the tongue like half and half.

The

> ocara is not smooth, but still has some creaminess left in it.

> What are some ideas of what to do with it; milk and ocara? (Besides

> drink it and put it in my tea.)

> Oh please, wise cooking geniuses, help me bring a vision or two into

> something wonderful. If you could email me direct at avena @ sonic.

> net, I'd be very grateful.

> thanks in advance,

> Maddy

>