Soy Recipes
Banana
Oat Pancakes
Ingredients:
1/2 cup rolled oats, 1/2 cup unbleached flour, 1/4 cup soy flour,1 tablespoon
baking powder, 1 1/2 cups plain soymilk, 2 bananas, thinly sliced
Serves: 12 Pancakes
In a large bowl, combine the rolled oats, unbleached flour, soy flour, and
baking powder. Add the soymilk, and blend with a few swift strokes. Fold in
the banana slices. Pour 1/4 cup of the batter onto a hot nonstick griddle
or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip
the pancake and cook for another minute or until heated through.
Müsli
Pancakes
Ingredients: 6 cups muesli,2 tbs flour,soymilk, egg replacer (equivalent of
4 eggs),1 apple, grated, 3 bananas, sliced, 1/2 cup raisins, oil for frying
Place
muesli, flour, apple, bananas, raisins and egg replacer in a deep bowl. Mix
well. Add soymilk to make mushy mixture. Allow to stand for 10 minutes. Mix
well and add more soymilk, so that the mixture is not dry but not too wet.
Heat oil in pan. Scoop spoonfuls into pan. Each spoonful should make one 3
inch pancake. (If mixture is too runny, add a little more muesli to get the
right consistency). Fry until golden brown, then turn and brown the other
side. Serve topped with soy yogourt and your favourite syrup drizzled on top.
Purple
power Shake
Ingredients: 1 cup vanilla soymilk, 1 cup firm tofu (about 6 oz.), 3/4 cup
fresh or frozen, unthawed blueberries 1 tsp almond extract, 2 scoops soy protein
powder (1 scoop is about 3 Tbs)
Place all ingredients in blender and mix on high until thoroughly blended
and mixture is smooth and creamy. Serve immediately or refrigerate.
Banana
Biscuits
Ingredients: 3 small ripe bananas, peeled and mashed,1 cup soymilk, 2 Tablespoons
oil 4 1/4 cups unbleached white flour ,1 Tablespoon baking powder
Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together
in a large bowl.Add the flour and baking powder and stir well. Place dough
on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough
to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin
can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until
browned. Serve warm.
Yummy
Cookies
Ingredients: 2 cups whole wheat flour, 3/4 cup raisins,1 tsp cinnamon,1/2
tsp baking soda ,1 cup soymilk,1/3 cup oil,1/2 cup sorghum (I use corn syrup),1
tsp vanilla
Preheat oven to 400°F. Mix the wet ingredients. In a separate bowl mix
the dry ingredients. Mix it all together. Drop cookie size blobs onto oiled
cookie sheet. Bake for 20 minutes. Great with vegan jams, jellies spread on
top as icing! Try replacing 1-1/2 cups flour with 1-1/2 cups bran if you wish.
Marie's
Magical Fudge
Ingredients: 1 lb. Confectioner's sugar (10X) ,1 stick margarine (I use Nucuoa)
, 3/4 cup Cocoa powder (Rapunzel makes organic, but I also use regular and
Dutch process Hershey's), 1/2 cup Soymilk, 3/4 cup chopped walnuts or pecans
1 greased (with margarine or veg. spray) pan ready to be filled
1. Melt margarine in 3-4 qt. pot, on med. low heat.
2. When margarine is melted about halfway, add sugar. Melt sugar and keep
stirring so as not to scorch the fudge.
3. Add the soymilk to the melting sugar and margarine.
This step also helps it melt and mix together.
4. Add the cocoa powder, mix it up, and melt it all together. Keep stirring.
5. Add chopped nuts or peanut butter at this time. Consistency should be thick,
not runny, but not so thick that it doesn't pour out of the pot nicely. If
it's a little too thick, add some soymilk.If it's a little too runny, add
more sugar and cocoa.
6. Pour into prepared pan, and refrigerate for about 2 hours.
Heavenly
Ice
This is a fabulous recipe for a Persian dessert called Heavenly Ice (or Paradise
Custard).
Ingredients: 4 c cold soymilk, 3/4 c cornstarch, 3/4 c sucanat,1/4 c rose
water (more or less, to taste), 1/2 tsp cardamon (more or less, to taste),
1/4 c finely chopped shelled, husked pistachios
In a saucepan, combine the soymilk, cornstarch, and sucanat until well-mixed.
Over medium heat, stir mixture until it begins to form lumps, about fifteen
minutes. As the pudding thickens, stir briskly until smooth. Reduce heat;
add rosewater and cardamon and mix well. Remove from heat and pour into a
long, flat dish or baking pan. Sprinkle with pistachios, cover, and refrigerate
until set, about 2 hours. Once set, cut into diamonds and serve. For Sunshine
Custard, dissolve a small pinch of saffron in the rose water before adding
to pudding.
Okara Recipes
Okara
Almond Cookies
Ingredients:1 cup okara, 1 cup whole wheat flour, 1/4 cup oil, 2/3 cup honey,
2 teaspoons almond extract, 1/2 teaspoon baking soda
Preheat oven to 350F. Combine first 5 ingredients. Add baking soda and mix.
Drop by tablespoon onto oiled cookie sheet. Flatten to about 1/2 inch thick.
Place whole or slivered almond in center. Bake 12-15 minutes until golden
brown.
Okara
Rice Burger
Ingredients : 1 cup okara,1 cup brown rice, cooked, 1 1/2 tbs Bill's Best
Chik'nish Seasoning or equivalent, 1 cup bread or cracker crumbs, 1 egg or
egg replacer, 1/2 cup pecan meal or walnuts, finely chopped, 1 tsp onion powder,1
tsp garlic powder
Combine all ingredients. Form into small patties and fry on both sides in
oil. Good plain or may be baked with tomato sauce / soup or mushroom gravy.
(Recipe by CaroleSharon)
Okara
& vegetables
Ingredients: 1 cup okara, 1/2 carrot, cut into matchsticks, 2 onions or leeks,
thinly sliced, 1 to 1-1/2 tbsp. honey, 1-1/2 cups water or veg. stock, 2 tbsp.
oil (up to half sesame), 3 tbsp. shoyu (soya sauce), 1 tbsp. sake or white
wine
Heat skillet and coat with oil. Add carrot and saute 2 minutes.Then add onion
and saute until transparent. Mix in the rest of the ingredients and bring
to boil. Reduce heat, simmer 10 to 15 minutes stirring occasionally until
most of the liquid has evaporated. Remove from heat and allow to cool to room
temp. Do not reheat.
For best flavor refrigerate overnight or for at least 5 hours.