Tofu, Tempeh and Other Soy Delights : Enjoying Traditional Oriental Soyfoods in American-Style Cuisine by Camille Cusumano

[Guest guest]

You're most welcome, Irene! I hope you enjoy it.

It is great to hear all the things that you have found to enjoy using the pulp

for. It is interesting to hear how much your hens and dogs enjoy it.

 

Judy

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irene

Sunday, February 01, 2009 10:38 AM

Re: Tofu, Tempeh and Other Soy Delights : Enjoying

Traditional Oriental Soyfoods in American-Style Cuisine by Camille Cusumano

 

 

Judy,

 

Many, many thanks! I'll go look for it right away. We make our own

soy milk and always have lots of okara. I add it to 10-grain cereal

while it's cooking; it makes the cereal really creamy. I add it to

various patties and loaves, and when there's more than we can use I

share it among the dogs and the hens. They all love it. But it will

be great to discover lots of other things to do with it.

 

Thanks again,

 

~ irene

 

> Here is the name of the cookbook I just got last week. It has a

> whole

> section of recipes using the soy milk pulp, Okara.