Since I have been experimenting with making my own tofu (read more about that here) I have been left with bunch of okara (which is the by product in the making of tofu) that I don't feel great about throwing away. so I have been playing around with different ways to use it. Okara is very dry  by having all the soy milk squeezed out of it. So I have been searching for more hydrating ways of cooking with it, Hence Pasta Sauce! 

I found that Okara soaks up any flavors you cook with it, and creates a appealing creaminess when you add liquid to it. 

I started off with sautéed onions and garlic added two cups of Okara and enough water to make it creamy. I added Zucchini for crunchiness and seasoning and let it cook. 

I had to keep adding little bits of water to keep it at the consistency I wanted. when it tasted good to me I mixed in my pasta and served! 

I think it came out great! I love creamy pasta and the Okara lended it self so well to becoming a sauce and was quite filling by being a bean product. 

Whatv do you think? Ever cook with Okara? what are your favorite okara recipes?

For Lunch

Pasta with Okara, Onion, Garlic Sauce

(Learn how to make Tofu and Okara here)

-

Blanched Kale with Lemon 

Went to the farmers market to find these big white Hakurei Turnips. They are so sweet and delicous. and quite possibly my favorite vegetable. 

 For Lunch

Brown Rice cooked with White basamati Rice

(watch and learn how to make Brown Rice here)

-

Roasted Sesame Seeds

(watch and learn how to make Roasted Sesame Seeds here)

-

Adzuki Beans Cooked with Sweet Potato 

-

Sautéed Turnip tops and bottoms 

-

Arugula Salad with Baby Carrots and Bread Croutons 

Olive Oil, Scallion Lemon Dressing

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Brown Rice Pasta with Bok-Choy and Tofu

(watch and learn how to make Tofu here)

For Lunch

Tabouli

Bulgar,Tomatos,Parsley,Onions,Mint,Lemon Juice,Olive Oil,Salt,

-

Fried Black Beans

Onions, Garlic, Salt

-

Clear Broth Soup with Soba

Shitaki,Scallions

~~~~~~~~~~~~~~~~~~~~

For Dinner

Pasta with Onions,Cauliflower,Bell Peppers,Tomato Paste,Seitan

(watch and learn how to make Seitan here)

-

Blanched Bok-Choy

 Most of the time I am terrible when it comes to following a recipe to a T. Some how I find a way to change it. But the other day I found this pasta recipe from Angela Liddons book Oh she glows, and I just can't resist a good pasta dish. so I tried it. 

and It was so good! so creamy and rich. Not something for every day. but definitely  a winner.

For Lunch

Quinoa with toasted Almonds

-

Kimchi

-

Blanched Veggie Salad, Cabbage and Kale. 

-

Deep-fried Koogalie-Woogalies (I don't know. it is just a name we made up for them)

made with leftover Brown Rice, Diced Onions,Zucchini, Salt, and Pepper, and a little Millet Flour and Water to keep them together. 

served with some leftover Gravy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Creamy Pasta

made with

Onions, Bell peppers, Garlic, Kale,Basil,Cashews made into a cream,Tomatoes, Tomato Paste,Oregano, Salt, Pepper,

For Lunch 

Brown Rice Pasta Salad with Broccoli, Radish,Bok-choy,

with a Pumpkin Seed Parsley Vinegar Garlic Dressing 

-

Baked yams with Salt, and Pepper.

-

Panfried Tofu with Shoyu and Mirin.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

White Basmati Rice

with a spoonful of leftover Pumpkin seed Dressing 

-

Sauteed Kale

-

Chickpea Salad

 with (pretty much everything I could find)Chickpeas, Red Onion marinated in Umeboshi Juice, Carrots,Bell Pepper, Radish, Dill, Cucumber massaged with salt. Beets, Cilantro, and Tahini, Lemon, Rice syrup, Umeboshi Dressing.

For Lunch

Sweet Millet with Squash

-

Raw Apple Salad

with salt and vinegar

-

Sautéed Wakame with Tofu, Carrots, and Onions

(watch and learn how to make Tofu here)

-

Blanched Cabbage and Collard Greens

-

Long cooked Pinto beans 

~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Leftover Millet

-

Pesto Pasta

-

Sautéed Parsley with scrambled Tofu

(watch and learn how to make Tofu here)

-

HIjiki cooked with dried Daikon

-

White Beans 

 For Lunch 

Brown Rice with Roasted Nuts

(watch and learn how to make Brown Rice here)

-

Sautéed Root vegetables with Shitaki and Tempeh 

Onions, Squash, Beets, Carrots.

-

Blanched Vegetable Salad with a Olive Oil dressing

~~~~~~~~~~~~~~~

For Dinner

Vegetable Stew with Tofu and Pasta

Onions, Carrots,Celery, Kombu, Parsley, Squash, Garlic, Cabbage, Ginger 

(watch and learn how to make Tofu here)

The other day was a friend of mine birthday. and I have been wanting a good excuse to make a Tofu Cheesecake!

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Hijiki cooked with Onions

-

Blanched Collard Greens

-

Fried Mushrooms

-

Sautéed Root Vegetables Squash, Yams, Beets,Onions, Cauliflower and Carrots

-

Left Over Pasta

-

Napa Cabbage Pressed Salad with Lemon

(watch and learn how to make Pressed Salad here)

~~~~~~~~~~~~~~~

For Dessert 

Tofu Cheesecake wit Blueberries and Raspberries 

and a Pecan, Almond Crust