Tuesday, June 3, 2008
OKARA MISO PÂTÉ
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.
BRYANNA’S OKARA MISO PÂTÉ
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.