A destination long on my want list, I was unprepared for the briskness of my first evening in Seoul last Autumn after touching down on a flight from Phuket. For dinner I ventured, shivering, to Ose Gye Hyang. I sometimes go on complaint binges about the averageness of most meals…
Okara Recipes
Not sure what to do with okara (soy lees)? Browse my okara recipes to find the ways to use your leftover soybean pulp.
How to Make Vegan Fish with Okara
Okara, a byproduct of soy milk (and hence tofu) production, is a nutritious ingredient that works well in mock fish and meat recipes. Thus if you have ever wondered how to make vegan fish then this is a good place to start. This recipe produces a very neutrally flavoured vegan…
Should I buy a tofu press? If it’s Tofuture, then yes
2018 update: I get a reasonable number of questions about whether or not to purchase a soy milk maker. I personally do not like them. Firstly because the one I had literally caught fire. Second, it is an unnecessary gadget since I have a high powered blender. I am a…
Vegan in Hiroshima, Osaka, and Takayama + Vegan Okonomiyaki Recipe
When I landed in Japan I knew I had no concrete plans save my initial nights booked at a hostel in Kyoto. Hiroshima, Osaka, and Takayama were all last minute, uncoordinated decisions that were erratic at best. Much like this blog post, which winds all over the road before ending…
Pomegranate Barbecue Okara Meatballs
I’ve had a few people request this vegan meatball recipe since I made it for the June London Vegan Potluck and two months later I’ve finally got around to making it again, snapping a pic, and typing it up. It’s a pretty simple deal, although you need to give yourself…
Food Network Friday Presents Aubergine and Sausage Stuffed Shells
This is my second time participating in Food Network Friday (FNF), a cookalong event where participants veganise a chosen Food Network recipe. This month I got to choose the recipe (responsibility, OMG!), a stuffed shells dish by Emeril Lagasse, and it did not disappoint. Hint: this is a good dish…
Fishless Okara Cakes
Because I make my own tofu I always end up with a glut of the leftover soy pulp, or okara – that’s the ground up soy beans left once you strain the milk out. I’m ashamed to say it often ends up getting binned (it has a very short shelf…
Use your leftover okara to make a burger, man!
It never ceases to amaze me how few okara recipes there are available. That was a bit of an overstatement, but I mean I always just see things like “oh, I throw it in muffins” rather than concrete recipes. There are a few good recipes out there, like Fat Free…
Italian Okara Meatless Meatballs
I’ve been meaning to make an Italian vegetarian meatball alternative for ages, but life caught up with me and time took me past my kitchen at light speed. Exhausted, walking barefoot through 8 feet of snow, uphill both ways to school, I’ve managed to get this done once and for…
Milking the bean: the many faces of soy
Many of my readers are aware I make 99% of all tofu I use, and much of the soy milk I consume as well. I store massive quantities of soy beans under the sofa so I can enjoy some of my favourite foods cheaply and conveniently (really, making tofu is…
Broccoli Pot Sticker Wrappers
For years I had no idea what a pot sticker dumpling was, assuming it was some sort of hip kids’ terminology for the reefer. Hell, it wasn’t until I found myself in Beijing one autumn day that I was made aware of the existence of a non British style dumpling…
How to dry okara
For those who follow this blog closely, you’ll know that I make my own soy milk and tofu. My current means for achieving this is with a Soy Quick soya milk maker, but the method isn’t important because no matter who you do it you’ll always be left with soy…
