Other Recipes

Want to see what you can do with soy besides soymilk and tofu? We've found a few tasty possibilities, concentrating on soyfoods and other things you can produce with your SoyQuick.

Clamless Chowder

Dulse is high in iron, calcium, Vitamin A, niacin, Vitamin C, protein and iodine - with a flavor of the sea. The addition of stevia in the HoneyLeaf form, compliments the sweetness of the vegetables. Features oat milk and serves 6. Created by internationally reknown natural food chef Jan London.

• 4 cups Oat milk
• 1 Onion, diced
• 1 Parsnip, diced
• 1 small Potato, diced
• 1 cup Corn, fresh or frozen
• 1 oz. Dulse sea vegetable
• 2 TB Sweet white miso or brown rice miso
• 1/2 tsp. Stevia HoneyLeaf

Make oat milk using whole oat groats at maximum water level.
Simmer carrots, parsnips, onions and stevia in 2 cups oat milk until soft. Stir often to prevent scorching.
Add the dulse and corn. Simmer for 1 minute.
In a cup, dilute the miso in a few tablespoons of the broth. Add to the pot and simmer - don't boil - for 1 minute.

Cooking Tips:
If you want a very rich soup, add the oat pulp - or you can eat it for breakfast.

Fruit Frappe

Don't throw away that ripe fruit! If it's a banana, peel it, wrap it in plastic wrap or a baggie and put it in the freezer. When using fruits other than berries, cut into slices before freezing. Frozen fruit added to grain or nut milk, not only adds natural sweetness, it's cold, frosty and ready to drink. Created by internationally reknown natural food chef Jan London.

• 1 frozen Banana, mango or fruit of your choice
• 1 cup Oat, rice, barley or almond milk - or your own choice
• few pinches Cinnamon and cloves
• 2 drops Stevia clear liquid or sweetener of choice - if desired pinch Sea salt
• 1 TB Golden flax seeds ground in a coffee grinder or blender

Place frozen fruit in a blender with just enough milk to blend. Pulse a few times until it's blended. Add the rest of the ingredients and blend.

Cooking Tips:
Coconut milk, carob, vanilla, nutmeg and ginger compliments this drink.
To make a Fruit Sorbet: Freeze the fruit frappe in ice cube trays. Return them to the blender with a small amount of any milk and pulse until smooth. Enjoy immediately before it melts.

Okara Croquettes

Okara is the pulp left from the soymilk. It's traditionally used in Japan in soups, croquettes, and grain dishes. Created by internationally reknown natural food chef Jan London.

• 1/3 cup SoyQuick Soymilk
• 1 TB Lemon juice
• 2 drops Stevia clear liquid
• 1 cup Okara
• 1 cup Carrots, diced
• 1 cup Onions, diced
• 1 TB Sesame oil
• Sea salt
• 3/4 cup Whole wheat pastry flour
• 1 to 2 tsp. Shoyu or tamari

Preheat oven to 350 degrees.
Combine the soymilk, lemon and stevia in a cup.
Heat oil in a skillet. Sauté onions, carrots and a pinch of sea salt for 5 minutes. Add the okara and liquid and simmer until very hot.
Transfer to a bowl and combine with the flour and shoyu. Form into balls and gently flatten.
Place on an oiled cookie sheet and bake for 30 minutes or until golden and crispy on top.
Serve plain, with Basil Tofu Dressing, Tofu Sesame Dressing, or Eden mustard.

Cooking Tips:
The stevia and lemon juice enhance the sweetness of root vegetables. It's my secret ingredient.
Try other sweet vegetables such as parsnips, leeks, yams, or corn.

Okara Miso Soup

For a thicker consistency okara, use the minimum water level when making the soymilk. To enrich this soup, use soymilk or any grain milk instead of water. Created by internationally reknown natural food chef Jan London. Serves 3.

• 3 cups Liquid
• 1 tbs. sesame oil
• 1/2 Onion, diced
• 1/4 cup Carrots, cut in matchsticks
• 1/4 cup Parsnips, cut in matchsticks
• 1 cup Okara
• 2 tsp. Miso, any variety

Heat a skillet and add the oil. Heat, but don't allow to smoke. Add the onions and sauté for a couple of minutes. Add the carrots and parsnips and continue to sauté for a couple of minutes.
Place vegetables and liquid in a pot and bring to a boil. Reduce heat to low, cover and simmer until vegetables are soft.
Add the okara and simmer a couple of minutes.
In a cup, pureé the miso in some of the soup broth. Add to the soup and simmer gently (do not boil) for 1 minute.

Miso Soup

Another variant on the staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories. It's also very tasty. Serves 6.

• 1 teaspoon soybean oil
• 2 cloves garlic, mashed
• 1/2 cup onions, sliced lengthwise
• 1 teaspoon fresh ginger root, grated
• 1/2 cup carrots, thinly sliced
• 1 cup mushroom, thinly sliced
• 2 tablespoons miso
• 1 tablespoon dry sherry, to taste
• 4 cups water

Heat oil in medium saucepan over medium heat. Add garlic and onions, sauté until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender.
Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve.
Per serving (1 cup): 32 calories, 4 grams carbohydrates, 1 gram protein, 1 grams fat, 1 grams dietary fiber, 236 mg sodium. Source: soyfoods.com.

Grain Burgers

Prepare the grain milk at minimum water level. Suggestions: rice, rice/rye berries, whole barley, millet, nut or seed pulp combined with any grain pulp. Created by internationally reknown natural food chef Jan London.

• Pulp mixture
• 1 cup   Mixed vegetables such as carrot, onions, parsnips - diced
• 1 tsp.   Shoyu or tamari
• Seasonings such as cumin, curry, turmeric

Sauté vegetables in a little sesame oil. Combine with the pulp, shoyu and seasonings. Form into a ball, then press to flatten.

Stove Top Cooking: Heat sesame oil in a skillet and fry on each side until crisp.

Oven Baking: Place burgers on an oiled cookie sheet and bake in 350 degree oven until golden - about 20 minutes.

Serve alone or as a sandwich with Eden mustard, Basil Tofu Dip, or Tofu Sesame Dressing