Tuesday, June 3, 2008


Best Blog Tips

I promised to post a few more okara recipes (well, 2 anyway!), and I'm posting one here today, but I have to wait until I get some raw cashews so that I can make my other favorite okara recipe and take a picture of it!

Anyway, the following recipe is a variation of a variation! The original was from The Book of Miso. I revised it to my own tastes many years ago and my version (with credit to the original) was published in my book, The Fiber for Life Cookbook. It is much more delicious than its’ humble ingredients suggest, and it’s great on crackers or rye bread or French bread.

Adapted from a recipe in my book “The Fiber for Life Cookbook”.

1 cup (squeezed) fresh okara
1/2 cup fresh (soft, not dried) breadcrumbs (a light wholewheat is best)
1 Tablespoon water
1/4 cup sesame tahini
3 Tablespoons miso (whichever kind you prefer—I prefer a light miso)
4 green onions, chopped
1 clove garlic, crushed or minced
large pinch EACH of dried thyme, rosemary and sage

In a small bowl, mash the water and breadcrumbs together with a fork until the crumbs absorb all the broth. Mince the onion and garlic in a food processor. Add the other ingredients and process JUST until everything is mixed. Pack into a small serving bowl, cover and refrigerate for AT LEAST one hour (preferably overnight) before serving. If you like, drizzle the top with a little roasted (Asian) sesame oil or extra-virgin olive oil, and sprinkle with minced green onion or parsley before serving.



Speedwell said...

THAT looks GOOD. It must come out sort of cheesy/savory.

I wonder if it can be adapted to become a bit more substantial variety of mock chopped liver. Bet it can. Hmmm. [wanders off to think about it]

julie hasson said...

I love this recipe! It's definitely one of our favorites.

Thanks for posting it Bryanna, which is reminding me to make it.


Wheeler's Frozen Dessert said...

Looks tasty!

Ozma said...

This is really good! I don't like okara in baking either, so I've been drying mine and using the "nuggets" in granola, but it is great to have other recipes, especially ones that are this fast. The texture was a bit grainy, like crock cheese, so next time I think I'll try the crock cheez spices from Vegan Vittles with it. Thanks for the idea; you're always thinking up stuff that would never have occured to me--

trina said...

I made this tonight. It's quite pate-ish. I added 2 extra tablespoons of water to the food processor because it was having trouble coming together - my bread crumbs were probably pretty dry.

Thank you so much for posting this recipe - this is the perfect solution to the okara situation. Delicious!