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Archive for the ‘okara’ Category

Okara Sunflower Apple Bread

Posted by trktos on 6-October-2009

veganmofo2009

Ok, no Vegan MoFo post for yesterday because we still had leftovers. One of many (many!) common ideas about food that I just don’t understand is some people’s disdain for leftovers. We actually cook in order to have leftovers here. It doesn’t take significantly longer to cook a little more but if you get to skip a night in the kitchen, I’m all for it.

Speaking of “leftovers”, we still have plenty of okara left over from making soymilk/yogurt. I decided to use some more today in some bread. Can’t wait for the day when all our okara can grow mushrooms but today isn’t that day. So, bread …

I think I may have finally gotten a little better with my bread baking skills and our “new” Bosch Universal Mixer. “New” because we’ve had the thing for almost two years now. We don’t eat bread that often, however, which has made it a little difficult to fully make the transition between our old Automatic Bread Machine(ABM) and our new Bosch. You’d think you could just take recipes that worked in one machine and use them with the other, right? Well, it’s not that easy.

One common mistake I tend to make is to mix my dough too dry. With the Bosch, I have to dislodge the dough, once it’s finished kneading, halve it, shape it and put it in pans. If it’s even slightly tacky, this is more difficult than I’d like. However, I broke down today and dealt with dough sticking to my hands and our bread was better for it. (With the ABM, the bread was kneaded and baked all in the same pan, so I never had to deal with this!)

Another tip I’d known about for a while, but not bothered to try, is using potato water to make homemade bread more tender. I’d written it off as too difficult because if we’ve cooked potatoes (and therefore, have potato water on hand), we’ve usually had enough carbs that I’m not looking to bake bread before the potato water goes bad. But a month or so ago, I finally decided to freeze some potato water in ice cube trays for future use.

One other “problem” with our Bosch is that it’s huge. Seriously, most of the people who have and use these things are stay-at-home parents with tons of kids or are baking bread to sell. But we couldn’t find good reviews of stand mixers for kneading dough and I was sick of the holes left in bread by the paddles in ABM’s. Anyway, two loaves is the minimum amount of bread dough the Bosch can mix well. Anything smaller just takes a free ride on the dough hook and isn’t kneaded at all.

This bread, though, turned out well enough that having two loaves is a good thing. Apologies for these measurements given in grams but I find it so much easier to bake with a kitchen scale, like this one. (At least this is more reproducible than one vMoFo recipe I’ve come across for cookies, whose measurements were given in “mugs” ???)

Okara Sunflower Apple Bread

  • 300 g okara
  • 50 g oil
  • 195 g water (I later added 6 ice cubes (6 tbsp) of “potato water”)
  • 18 g molasses
  • 45 g sugar
  • 3 1/2 tsp yeast
  • 30 g sunflower seeds, coarsely chopped
  • 1 apple, peeled and chopped
  • 3 – 4 inch piece of carrot, micro-planed
  • 2 tsp salt
  • 385 g bread flour
  • the remaining ingredients plus whole wheat flour to equal 325 grams:
  • 1/4 cup wheat bran
  • 3 tbsp ground flax seeds
  • 1 tbsp gypsum (for a little extra calcium)
  • 2 tbsp wheat germ

The first 4 ingredients, I measured into a saucepan and warmed slightly on the stove. Then added my yeast to proof for about 10 minutes before adding wet mix to dry mix.

Add ingredients and mix according to your bread machine’s instructions. Or by hand or however you make bread. (What, you don’t bake bread? Ahh, you should really give it a try!! =)

Shape into two loaves and let rise for about 45 minutes – 1 hour.

Knock down and let rise again for about 30 minutes.

Bake in an oven, preheated to 425 degrees for about 20-25 minutes. (I did 20 minutes, with 15 minutes cooling (uncut) in pans).

I was a little distracted with my picture taking. Something about a house-full of fresh baked bread aroma and a warm-from-the-oven slice of bread waiting to be eaten …

crw_9318

Posted in 0: Recipes, apple, bread, fruit, nuts, seeds, okara, sunflower seeds, VeganMoFo | Comments Off on Okara Sunflower Apple Bread

Meatless Loaf

Posted by trktos on 21-September-2008

Meatloaf is a work-in-progress, nothing strict about this recipe – add whatever you want as long as you end up with something that will hold a loaf shape and has good flavor! That’s one thing I like about vegan recipes, even “meatloaf” – you can taste at any stage and make decisions about what to add.

Ingredients:

  • 1 small to medium onion, diced (or about 1 tsp onion powder, 1 tbsp dried onion flakes)
  • 1 box extra-firm aseptic tofu
  • 1 tub firm tub tofu (14oz)
  • 1/3 cup dried parsley
  • 6 tbsp (low sodium) soy sauce
  • 1/3 cup flour
  • 2/3 cup tvp
  • about 1 1/3 cup fine bread crumbs
  • 1 tsp dry mustard
  • 1 – 2 tsp marmite
  • 2 tsp peanut butter
  • 4 tsp tahini
  • 1/2 tsp paprika
  • 4 tbsp ketchup
  • few drops liquid smoke
  • sprinkle of roasted garlic granules (or garlic powder or minced garlic)
  • about 2 tbsp each wheat germ, nutritional yeast
  • 2 tsp beaf flavoring (Bill’s Best)
  • 2 tsp miso
  • black pepper to taste
  • 1 tsp spicy brown mustard

Instructions:

  1. Sauté onion in olive oil until tender.
  2. Preheat oven to 350 degrees.
  3. Mix all ingredients together. I usually do this by hand (sometimes wearing a vinyl glove because tofu is cold!) (Actually, now, I throw everything into the Bosch, with the dough hook – mixes like a charm!)
  4. Shape into two loaves, place in loaf pans.
  5. Bake for about 40 minutes.

Notes:

  • This makes enough for two loaves. To halve, just use one tub of either kind of tofu.
  • For drier meatloaf, use extra firm tub tofu and bulgar wheat in place of 2/3 cup tvp, 1/3 cup flour. Or, turn off oven and let remain in oven for 30 more minutes.
  • Next time, I may use tomato paste for the ketchup.

Updated:

  • I usually now make this with an added batch of okara, from making soymilk. When I do this, I increase the other ingredients by roughly 1/3rd.
  • And by all means, for the flavor ingredients, don’t “teaspoon” yourself to death – estimate, taste and adjust, if necessary! =)

Posted in 0: Recipes, main dish, meat subs, okara, tofu | Leave a Comment »

Pumpkin Bread (with variations)

Posted by trktos on 22-August-2008

Unbelievably moist and delicious! Possibly the tastiest thing I’ve ever baked.

Apple/Okara and Carrot variations in Notes below.

Dry Ingredients:

  • 250 g all purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon

Wet Ingredients:

  • 170 g light brown sugar (not quite 1 cup)
  • 70 g sugar (1/3 cup)
  • 210 g pumpkin puree (1/2 can)
  • 85 g coconut milk (1/3 cup)
  • 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
  • 112 g oil (1/2 cup)
  • 1 tsp vanilla

Additional Ingredients:

  • 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips

Instructions:

  1. Grease and parchment one 8″x4″ loaf pan.
  2. Preheat oven to 350 degrees.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Combine wet and dry until all the flour is almost incorporated. Fold in additions.
  6. Pour and spread batter into loaf pan.
  7. Bake for about 70 minutes or until bread tests done.

Notes:

  • halved and based on this recipe.
  • also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
  • APPLE/OKARA:
  • I recently doubled this recipe and replaced the pumpkin with:
  • about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
  • 190 g of shredded apple
  • I added a little soymilk to thin this mixture (no more than 1/4 cup)
  • increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
  • approx. 210 g coconut milk b/c I had that much
  • increased the sugar slightly
  • about 3/4 cup chopped walnuts
  • CARROT:
  • I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
  • Cooked 185 g sliced carrot, and added cooking water to make 220 grams
  • Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
  • After carrot mixture is smooth, blend in 230 g brown sugar.
  • For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
  • Chopped pecans
  • I think it would’ve been better without the mayo, and with the coconut milk. But you use what you’ve got open! And it’s still really tasty, with the mayo.
  • Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.

Posted in 0: Recipes, apple, carrot, chocolate chip, desserts, fruit, okara, pumpkin, quick bread, vegetables | Leave a Comment »