It’s been a busy couple of days here. I’ve got a lot of food pics that I failed to post. Let me get caught up!
Let me explain. Miso Soup is a really simple Asian meal made from water, miso, seaweed and tofu. The last time I made it made a good impression on me. It’s on my short lists of healthy breakfasts. Here’s the recipe.
Spicy Noodles: Come on! Did I just have this? Yes! Tasted so good it got an almost instant replay. Here’s the recipe.
Loosely modified from this recipe, we used our Soyajoy G4 milk maker to puree and cook some awesome leet-potato soup. I didn’t use ginger, but I did add a tablespoon of hot pepper powder. Man, did it kick like a wild bronco! Hey, I’m not advertising for the milk maker, but come on! We use this machine to make milk, porridge and soups. We run it every day. Sometimes many times a day. I can’t imagine this lifestyle without it.
Finally, because we make so many milks from beans and nuts, we have the byproduct. A lot of the byproduct. It’s called Okara in the case of soybeans. I’m not sure what you’d call the byproduct from pistachio, almonds and coconut! Anyway, my lovely wife Jen went freestyle with the okara, flour, baking powder, baking soda, salt and sugar with some canola oil. This result is a moist, unbelievably tasty okara cake. Seriously, it’s unique taste puts it in first place for a dessert in our house. No shortage of the materials here either. We have so much okara that we didn’t know what do with it … until now.
That’s the latest food round up. Stay healthy. Stay vegan. Stay strong!