SoyQuick Soy Milk Maker - Award winning product - Rated #1-
OKARA Recipes offered
free with Soymilk Maker purchase
Dear Valued Customer
It is our great pleasure to present you with our free offer to you, in
appreciation of your
Soy Milk Maker purchase from our Nature's Wonderland
store.
The easiest and best way we have found to deliver this
bonus is to offer it as a download from these pages. Each recipe
opens as a printable page.
FREE
Bonus -
Recipes, Recipes, more Recipes
WE ARE OFFERING A FABULOUS SELECTION OF
RECIPES, FREE WITH EVERY PURCHASE OF A SOYQUICK Soy Milk Maker!!
The by-product of turning soy beans into soy milk or tofu is the ground up fibrous part of the bean. This is called okara or u no hana in Japanese.
The traditional Japanese way of eating okara is to flavour it up by stir-frying it with dark sesame oil and soy sauce, then to mix it together with vegetables or put it into a soup.
Here is a traditional Japanese use for
Okara --- Okara Miso Soup
Servings: 3 To enrich this soup, use the soymilk or any grain milk instead of water. Ingredients
3 cups Liquid
Sesame oil
1/2 Onion, diced
1/4 cup Carrots, cut in matchsticks
1/4 cup Parsnips, cut in matchsticks
1 cup Okara
2 tsp. Miso, any variety
Method:
Heat a skillet and add the oil. Heat, but don't allow to smoke. Add the onions and sauté for a couple of minutes. Add the carrots and parsnips and continue to sauté for a couple of minutes.
Place vegetables and liquid in a pot and bring to a boil. Reduce heat to low, cover and simmer until vegetables are soft.
Add the okara and simmer a couple of minutes.
In a cup, puree the miso in some of the soup broth. Add to the soup and simmer gently (do not boil) for 1 minute.
Okara Okara is a deliciously nutritious remnant of soymilk making with your SoyQuick Automatic Soymilk Maker. Many people don't realize that the pulp that is left behind after grinding the soybeans is a highly nutritious product that contains plenty of soluble and insoluble fibre as well as a modest amount of protein.
Since the okara produced with your soymilk maker is already cooked, you can use it immediately in your
favourite recipe, or freeze it for later use. It will keep 2 or 3 days in the refrigerator, or up to 4 or 5 months in the freezer.
Okara, like tofu, has little flavour on its own; however, here are just a few of the ways you can give okara delicious
flavour:
Use to add body to soups, stews, mashed potatoes, and cream sauces.
Mix with cottage cheese and chopped vegetables and seasonings to make a spread for bread.
Stir a little into porridge and weaning foods.
Use in mashed vegetables and nshima.
Add to bread dough and other baked goods. Substitute up to 1/3 of the flour in a baking recipe with okara, but be sure to reduce the liquid ingredients to compensate for the moisture content of the okara.
Use for dips and spreads by adding your favourite herbs and spices.
Use as a base for making patties, meatloaf, meatballs, sausages, burgers, and polenta. When using okara for patties or meatballs, add the sauce at the last minute, as it does not have the texture to hold up in liquid.
We have included a range of different recipes and will most likely add to
it as we have time.
Simply click on the
recipe in
which you are interested to go directly to that section:
Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is low in fat, high in
fibre, and also contains protein, calcium, iron, and riboflavin.
Okara contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15%
fats, and 12 to 14.5% crude fibre. It contains 17% of the protein from the original soybeans.
Uses While relatively flavourless when eaten on its own, it can be used in stews such as the Korean
biji-jjigae, or in porridges, or as a taste neutral addition to bread and pastry doughs. In Japan it is used in a side dish called unohana, which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and shiitake mushrooms. Okara can also be fermented with the fungus Rhizopus oligosporus to make okara tempeh (called
Tempe gembus in Indonesian).
However, as a significant by-product in soy milk and tofu manufacturing, okara is commonly used as animal feed since its production usually exceeds demands for human consumption. For this reason, it is not uncommon for tofu and soymilk factories to be located close to animal farms in many Asian countries. In western countries, okara is used almost exclusively for the production of pig and cattle feed, although it does appear as an ingredient for vegetarian burger patties.
Okara is utterly bland. When it's fresh, having been squeezed of all its milk, it has a rather interesting texture, but unlike creamy tofu,
it is perhaps not something that you can just eat as-is. In addition, okara has almost as short a shelf life as tofu or soy milk, so you have to hurry up and process it before it goes bad.
Containing plenty of soluble and insoluble fibre and a modest amount of high quality protein, it is highly perishable, so it is best to use it within a day or so, or cook and freeze immediately for storage. Japanese researchers have determined that okara is the only known vegetable source of bivalent iron easily assimilated by the human gut.
Make fresh organic milks for less than 30 cents per litre (quart), including soy milk, rice milk, almond milk, oat milk, nut
milks, and even fresh tofu.
The award winning SoyQuick Soy Milk Maker is rated #1 in
independent reviews, promoted by vegetarian groups, and sold in hundreds
of retail stores worldwide! The SoyQuick is also recommended and
trusted by many soy foods experts, nutritionists, cookbook authors, and
product reviewers.
Simply insert soaked soy beans, add water, switch on, and the machine will then cook and grind the soy beans into soymilk,
stopping automatically when finished. A beeping sound will indicate that your soymilk is
ready - what could be more simple? The Soy Milk produced will keep up to a week in your refrigerator and can be
flavoured in many ways to suit your individual tastes.
Now you no longer have to pay the high store prices of store-bought soy milk!
For much more detailed information and
specifications, please visit this product's webpage
DISCLAIMER: Information on this site is provided for informational purposes
ONLY and is not meant to substitute for the advice provided by any professional.
Our seeds are not sold for therapeutic purposes. Products mentioned herein are not intended to diagnose, treat, cure, or prevent any disease.
You should not use the information contained herein for diagnosing or treating a health problem or
disease. If you have or suspect that you have a medical problem, promptly contact your health care provider.
The seeds are the seeds of the plant mentioned in the listing and can be
grown in any garden - we merely suggest that they are suitable for sprouting.
Visit
the Health, Wheatgrass, BIODYNAMIC Department
of our Store for more comprehensive details on BIODYNAMICS, Sprouts, Sprouting
Instructions and other Living Foods.
Natures Vitamin and Enzyme Factories
Most sprouts are ready to eat in 3-10 days.
All our sprouting seeds are un-treated and chemical free and are supplied by sources Certified Organic.
A sprout is produced when a seed starts growing into a vegetable.
Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans.
Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (Mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.
Sprouts are one of the most complete and nutritionally beneficial of all foods.
Here at Nature's Wonderland, we stock a huge variety of organic sprouting
seeds.
Our seeds are the old traditional open pollinated varieties and have no chemical treatment, and no genetic engineering.
Preferably old Australian varieties and organically or bio-dynamically grown where possible.
**Buyers must do their own research to ensure it is safe
to have the seeds shipped to their address.**
**Due to quarantine restrictions we are unable to send seeds to WA and TAS.**
**International Buyers, please check your own Customs
regulations.**
Following is some of our huge range of Sprouting Seeds
----
Adzuki Bean, Alfalfa, Barley, Broccoli, Buckwheat, Red Clover, Cress, Japanese Daikon, Fenugreek, Garlic Chives, Mizuna, Mung Bean, Mustard, Oats, White Sweet Spanish Onion, Pinto Peanut - Amarillo, Quinoa, Radish, Rye, Snowpea, Soy Bean, Spelt, Sunflower, Tatsoi, Wheatgrass
SPROUTING SEEDS - By Family (.... all available from our
Store)
Leafy Sprouts:
Alfalfa, Clover + Our Very Own Gourmet Mixes, which include such
flavoursome seeds as Cress, Radish, Fenugreek, Mizuna and Tatsoi.
Sprouting Beans:
Mung, Pinto Peanut - Amarillo, Peas, Adzuki
and more!
Brassica Sprouts:
Broccoli, Radish, Mustard, Cress and
more!
Grains:
Wheat, Spelt, Quinoa, Buckwheat, Rye and
more!
Grasses:
Wheat, Barley, Oat, Rye and more!
Sprout Greens:
Sunflower, Pea Shoots, Buckwheat Lettuce - Whole Buckwheat In
Hull.
Micro-Greens:
Cress, Broccoli, Mustard and more!
Nuts and Seeds:
Pumpkin, Hulled *Sunnies* (Sunflowers), Buckwheat Groats and more!
Alliums:
Garlic, Leek and Onion for Sprouting
Exotic and Bizarre:
Fenugreek, Daikon, Radish and 2-Step Sprout
Mixes
Sprouting Devices:
Sprouting Devices:
That in which you sprout your seeds: EasyGreen® Automatic Sprouter, Hemp Bag, Tube, Jars, Lids & Many More!
Juicers:
The Devices You Need to Extract the Powerful Nectar from Grass and more!
--- Oscar 900 VitalMax Living Food Kitchen
Visit
the Health, Wheatgrass, BIODYNAMIC Department
of our Store for more comprehensive details on BIODYNAMICS, Sprouts, Sprouting
Instructions and other Living Foods.
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Servings: 3
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