Okara Patties

Okara is a versatile ingredient that can be used in a variety of dishes. Here is a simple recipe for Okara Patties that makes for a tasty and healthy vegetarian option.

Ingredients:

• 1 cup okara
• 1/2 cup grated carrots
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup whole wheat (or any) flour
• 1/4 cup breadcrumbs (or similar dry ingredient)
• Olive oil for frying

Instructions:

1. In a large mixing bowl, combine the okara, carrots, green onions, parsley, garlic, cumin, coriander, salt, and pepper. Mix well to combine.
2. Add the flour and breadcrumbs and mix until the mixture comes together and forms a dough.
3. Divide the dough into 8 equal-sized balls and flatten them into patties.
4. Heat a large frying pan over medium heat and add enough olive oil to coat the bottom of the pan.
5. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve the patties with a side of your choice, such as a mixed green salad or roasted vegetables.

This recipe makes 8 okara patties that are perfect for a light lunch or dinner. You can also experiment with different seasonings and herbs to give the patties a unique flavor. Enjoy!

Okara Stir-Fry

Okara is a byproduct of the soy milk-making process. It is a high-protein, high-fiber ingredient that can be used in a variety of dishes. Here is a new recipe that uses okara:

Okara and Mushroom Stir-Fry

Ingredients:

• 1 cup okara, fresh or frozen
• 1 cup sliced mushrooms (any kind)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 clove garlic, minced
• 1 tablespoon oil
• 1 tablespoon soy sauce
• Salt and pepper, to taste

Instructions:

1. In a large frying pan or wok, heat the oil over medium-high heat.

2. Add the onion, bell pepper, and garlic to the pan and stir-fry until the vegetables are tender.

3. Add the mushrooms to the pan and continue stir-frying for another minute or two, until the mushrooms are softened.

4. Add the okara to the pan and stir-fry for another minute or two, until it is heated through.

5. Add the soy sauce and stir to combine.

6. Season with salt and pepper to taste.

7. Serve the stir-fry over rice, noodles, or your favorite grain.

This okara and mushroom stir-fry is a simple and delicious way to use up this versatile ingredient. The protein and fiber in the okara make it a healthy and satisfying meal. Enjoy!

Pressure Cooker Thai Coconut Curry

The beauty of this recipe is that it is 1) very quick, and 2) very forgiving. What that means is that you can play around with the veggies a great deal. Want sweet potatoes instead of potatoes? Done. Want winter squash instead of that? Done. Want to throw in green beans or eggplant or mushrooms? Go or it. Just don't overload your pressure cooker, and you'll be fine. Enjoy!

Pressure Cooker Thai Coconut Curry

Yield: 6 servings
Ingredients

• 2 tablespoons oil
• 3 cloves garlic, crushed
• optional: 3 Thai green chilis
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 2 teaspoons Thai curry cowder
• OR 2 tablespoons Thai curry paste
• 1 14-oz can coconut milk
• 6 cups potatoes, cubed
• 4 carrots, sliced 1/2-inch thick
• 1-2 lbs chicken pieces
• Kosher salt
• 1 tablespoon fish sauce
• 4 oz (4 packed cups) spinach
• 1/2 cup loosely packed fresh herbs
• fresh black pepper
• 1/4 - 1/2 cup cooked rice or grain
• 6 lime wedges

Cooking Directions

1. Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies (if using), ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry powder or paste and cook, stirring, until it has darkened slightly, about 2 or 3 minutes.
2. Add coconut milk, stir, bring to a simmer, and cook for 1 minute. Sprinkle salt on chicken pieces. Add half the potatoes and carrots. Add chicken and top with the remaining potatoes and carrots. Sprinkle on a little salt. Seal pressure cooker and cook on high pressure for 20 minutes.
3. Release pressure with the quick-release method, remove lid, and stir in the fish sauce, spinach, and 3/4 of any fresh herbs. Season with salt and pepper to taste. Ladle the stew into serving bowls and place remaining herbs on top. Serve with rice (or grain) and lime wedges.

Spinach Souffle

Maybe this is a souffle, maybe it isn't. I'm still unclear. One thing for certain is that it is delicious, nutritious, and fun to boot. Simple, easy, and foolproof. Play around with the spices, amount of cheese, and other leafy greens. Anything light will work. Enjoy!

Spinach Souffle

Yield: 6 servings
Ingredients

• 10 eggs
• 2 tablespoons garlic, diced
• 5 tablespoons parmesan
• 2 tablespoons butter
• 5 ounces spinach
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Cooking Directions

1. Steam or microwave the spinach for 2 minutes. Drain.
2. Preheat the oven to 375 F.
3. In a loaf pan, whisk the eggs until slightly frothy.
4. Whisk in the salt, pepper, and any other spices, 3 ounces of parmesan, and the garlic.
5. Melted the butter and mix into the eggs.
6. Mix in the spinach.
7. Sprinkle the remaining parmesan on the top.
8. Bake for 30 minutes, until browned on top. Serve immediately, otherwise the souffle will start to deflate.

Fresh Semolina Egg Pasta

Fresh pasta is so easy with the right machine. By hand it can be laborious and tiresome. But with a machine roller and cutter (via KitchenAid), it is a relative breeze. Either way it takes a long time to mix the eggs into the flour though, so be prepared. Enjoy!

Fresh Semolina Egg Pasta

Yield: 16 servings
Ingredients

• 2 cups all-purpose flour
• 2 cups semolina flour
• 6 eggs
• 2 tablespoons olive oil
• 1 pinch salt

Cooking Directions

1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a deep well in center of the flour.
2. Crack the eggs into the well and add the olive oil.
3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. This will take a long time! When mixture becomes too thick to mix with a fork, begin kneading with your hands.
4. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with either flour as needed to keep dough from becoming sticky.
5. Wrap dough tightly in plastic and allow it to rest at room temperature for at least 30 minutes.
6. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle. Bring water to a boil in a large pot. Cook pasta until tender but not mushy, 2 to 6 minutes, based on thickness. Drain immediately and toss with your favorite sauce.