okara??

[Guest guest]

I make my own soy milk a couple of times per week (no, I'm not Super Woman;

I use an appliance) so, as you can imagine, I end up with a LOT of okara.

I've been freezing the extra because I hate to throw good food away, but

I'm not using this stuff up anywhere near as quickly as I'm making it.

 

I've tried some okara recipes but haven't been happy with what I've tried

so far. But I'm not ready to give up on the stuff yet, so I was wondering

if anyone else had recipes or usage tips to share with me. Right now, about

the only thing I'm doing with it is adding some to soups where it blends in

and slightly thickens the soup but hides behind the flavors.

 

Nothing with sugar or white flour/white rice added, please!

 

Thanks in advance,

Sparrow