Last week we posted some info on how to make your own organic soymilk from our soybeans . But as we suggested, soymilk is just the beginning. This week we will continue the series of recipes, all of which started from just 2lbs (4 C) of organic soybeans!
The by-product of making soymilk is called okara, which is the insoluble, fiber-rich portion of the soybean that gets filtered out. By itself okara is fairly bland but is a common component in some really yummy traditional Japanese cuisine. With more than 11 g of dietary fiber per 100 g, okara might be considered one of the best happy-gut foods out there. Also, with a low-calorie count and added portions of protein and calcium, okara becomes a great diet staple.
One of our favorite recipes for okara comes from justhungry.com . This tuna salad recipe is quick to make and can be scaled up to provide a delicious party appetizer or whip up a small batch for a healthy work-week lunch or late dinner. Also, go ahead and substitute chicken if you aren’t a huge tuna fan.
Ingredients
- ½ C of okara (by-product of making soymilk)
- 3, 2.6 oz. packages of tuna
- 4-5 Tbs mayonnaise
- 1 Tbs spicy brown mustard
- 1 Tbs lemon juice
- ½ of a large red onion
- ¼ C of pumpkin seeds
- Salt and Pepper to taste
-Prep/Cook Time-
10 minutes
-Cook Type-
N/A
-Featured Product-
Organic Soybeans (okara)
-Contributor-
Instructions
- Coarsely chop the onion and mix all ingredients together in a bowl.
- Your done! Enjoy on crackers or bread 😊
Okara is an incredible gift from making soymilk and this tuna recipe is a great one to take advantage of this healthy, fiber-rich product. Next week we will feature a more traditional Japanese recipe using okara which we know you are going to LOVE! Follow us on social media or sign up for our blog so you don’t miss out.
1 Comment
Leave your reply.