What’s in my lunchbox? Hello Okara

What’s exciting about this lunchbox is that it makes use of the leftover pulp from my soy milk experiments. My first attempt at making soy milk resulted in a huge quantity. I was overwhelmed with the amount of beans and liquid. As a result I don’t think I squeezed out the pulp (Okara) quite as well as I could have. Instead I put it in a tub, and flung in the freezer to use at a later date. And clearly that day has come.

When I’ve had Okara previously, I’ve been able to fry it and get something quite crispy to serve with soy sauce and onions. This time it clearly wasn’t going to work like that. This stuff was extremely moist! So I added some peanut butter and chilli. The result was a thick, creamy satay type sauce. Delicious served immediately but even better with marinated soy chunks mixed into it before baking.

Clockwise from top left:

Strawberry and rhubarb compote with macadamia cream – I wanted to enjoy the first of this year’s allotment strawberries all week so I made compote. I did add some coconut sugar but won’t bother in future as they don’t really need it. I made and froze the macadamia cream (from VWAV) in December so just needed to defrost it.

Spinach and rocket, marinated soy chunks in Okara peanut sauce,and rice noodles – this is such a good combination. A blast in the microwave wilts the greens slightly, and makes this ideal for a ‘summer’ day in the UK.Dates, dark chocolate, pistachios, and salted almonds – my top snack combination at the moment. The flavours all play together very nicely.

Wishing you green ink and good food,


P.S. this week’s lunchtime reading is Attack Alarm by Hammond Innes.

Sent from my iPad

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