A blog all about okara

If you make your own soy milk, you’re probably up to your eyeballs in okara, the fiber- and protein-rich pulp left after you strain off the milk. And if you’re like my friend Anna, this has led you to look for ways to use that okara rather than just toss it.

Lucky for you, Anna’s vegan, a skilled baker and cook, and she has created an entire blog to recipes she’s tested, developed or adapted in order to use okara.

chocolate brownie tart
Chocolate Brownie Tart (photo courtesy Anna). Kind of makes you want to make okara just for this, doesn’t it?

Lots more recipes here: The Okara Project

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2 Responses to A blog all about okara

  1. Isobelle says:

    *also drooling!* 🙂

    This looks killer.

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