tag:blogger.com,1999:blog-24141461.post8243923955063224462..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: NEW AND IMPROVED OKARA PARMESAN!Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-24141461.post-33716208486566832792020-08-16T14:30:28.936-07:002020-08-16T14:30:28.936-07:00To The Artful Conjurer:
Yes, the recipe uses dried...To The Artful Conjurer:<br />Yes, the recipe uses dried okara. The recipe says: <br />"2 2/3 cups dried okara (about 4 cups fresh, squeezed dry in a cloth--this is the amount from 2 batches of soy milk using my new, richer soy milk recipe)<br />(see Cooking Tips below for how to dry okara)"<br />There are directions for drying the okara and miso below the actual recipe. All the best, BryannaBryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-74141847771045285482020-08-13T18:50:15.547-07:002020-08-13T18:50:15.547-07:00Hi there! I love this idea and want to try it but ...Hi there! I love this idea and want to try it but I'm unclear on whether I should be using dehydrated okara or just squeezed dry. I was under the impression fresh okara goes bad very fast, so I wanted to clarify before trying this. I dehydrated some okara last night for this recipe but then noticed in the recipe text it just mentions squeezed dry but above it mentions dehydrated. Thanks for any clarification!The Artful Conjurerhttps://www.blogger.com/profile/01009949572451811203noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-87423390443314213402020-07-23T16:52:10.559-07:002020-07-23T16:52:10.559-07:00This is such a great recipe... I always have some ...This is such a great recipe... I always have some in my fridge. Thank you!Denisenoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-73425473457346312722015-10-19T17:03:48.450-07:002015-10-19T17:03:48.450-07:00Alex, you can use any kind of miso. The darker it...Alex, you can use any kind of miso. The darker it is, the stronger the taste.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-90006959573902896582015-10-05T21:49:22.851-07:002015-10-05T21:49:22.851-07:00What sort of miso do you use for the parm? Light,...What sort of miso do you use for the parm? Light, dark?Alexhttps://www.blogger.com/profile/03795150695271663608noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-32076376809039257752012-05-16T07:43:20.010-07:002012-05-16T07:43:20.010-07:00I measure the okara before putting in the food pro...I measure the okara before putting in the food processor.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-19102794937180459252012-05-16T06:00:37.380-07:002012-05-16T06:00:37.380-07:00I'm really confused because I just made a batc...I'm really confused because I just made a batch of 'rural' soymilk in my new SoyQuick machine, and after drying the okara in my dehydrator, and buzzing it to a powder in my vitamix, I've only got a 1/2 cup of okara powder, but your recipe says to use 2 2/3 cup. How do you get so much okara from only making 2 batches of soymilk?Claudianoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-38444866066292691012010-09-30T11:24:05.839-07:002010-09-30T11:24:05.839-07:00Thanks a lot for this recipe, it is gorgeous!Today...Thanks a lot for this recipe, it is gorgeous!Today was my first time doing soy milk and reusing the okara in this lovely recipe,<br />CheersMireia Alos Palophttps://www.blogger.com/profile/11640269041594682906noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-30476972353943790572009-08-03T13:01:06.111-07:002009-08-03T13:01:06.111-07:00Finally got around to making this (sometimes it ta...Finally got around to making this (sometimes it takes me a while!!), but GOSH is this stuff fabulous!!<br /><br />Bryanna, you're a genius!<br /><br />I did the drying bit in the oven without any problems at all. <a href="http://www.brendajwiley.com/parmesan_cheese.html#howto" rel="nofollow">Pictures here</a>.Brenda W.http://www.brendajwiley.com/noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-50184780283607957202008-12-01T15:34:00.000-08:002008-12-01T15:34:00.000-08:00Looks excellent!How would I go about getting the f...Looks excellent!<BR/><BR/>How would I go about getting the final version of your angel food cake recipe from way back in your archives? If it made it in a newsletter and you can let me know which, I'll buy it or something? I really want a recipe that has tested and it seems like that will be hard to come by!melissahttps://www.blogger.com/profile/16698231692999838673noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-61944217945191129742008-12-01T08:28:00.000-08:002008-12-01T08:28:00.000-08:00That looks great! You really are the mother of ve...That looks great! You really are the mother of vegan invention!Alisahttps://www.blogger.com/profile/01227274814082080028noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-72659411032017948032008-12-01T03:59:00.000-08:002008-12-01T03:59:00.000-08:00Hi Bryanna! Yeah for theokara parmesan. I tried ...Hi Bryanna! Yeah for theokara parmesan. I tried to do this once a long time ago and it was not popular with my famiy. I am looking forward to getting some powdered miso and trying this again.Dorihttps://www.blogger.com/profile/16001818777096357255noreply@blogger.com