Stop wasting your okara! Make these soy patties instead :) By @wendythefoodscientist Okara is the pulp left after making fresh soy milk. My heart break everytime someone mentions throwing it away… It would be such a waste because okara is packed with fiber, minerals, and protein. Every time I make soy milk, I actually look forward to making all my okara recipes, both sweet and savoury. These okara patties are: ✨ Easy to prep and freeze for quick meals ✨ Subtly nutty in flavor ✨ Crispy outside, t
Stop wasting your okara! Make these soy patties instead :) By @w…
536 views1 month ago
FacebookVegan A Bit Of All
I’ve already shared how to make soy milk, yoghurt, and the silkiest tofu AND today… You’re getting the most requested recipe: OKARA COOKIES 🍪✨ Okara is the fiber- and protein-rich pulp left after making soy milk — and it’s way too good to waste. These cookies are soft, chewy, lower in fat, and full of nutty, wholesome flavour 🌱 Zero waste Here is my recipe for soy pulp okara cookies: Preheat oven to 175°C (350F°). In a large bowl, combine 500g okara, 250g flour, 1.5tsp baking powder, and 115g
I’ve already shared how to make soy milk, yoghurt, and the silkiest tof…
10K views2 months ago
FacebookWendy the food scientist
Chewy and moist zero waste okara banana cake 🍌🌱 I got lots of requests for okara recipes so here is my chewy, moist, banana okara cake — made with overripe bananas and okara, the leftover pulp from making soy milk. Okara is full of fiber and protein, and it gives this cake a subtle nutty flavor and amazing texture. 📌 Save this one! Perfect if you’ve just made homemade soy milk and don’t want to waste the okara. Recipe for 1 loaf (23×13 cm / 9×5”) Preheat your oven to 175°C (350°F) and line a
Chewy and moist zero waste okara banana cake 🍌🌱 I got lots of request…
18.6K views2 months ago
FacebookWendy the food scientist
This is the freshest soy milk you’ll ever taste🥛 Try it! Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t
This is the freshest soy milk you’ll ever taste🥛 Try it! Fresh, creamy, ri…
15.5K views1 month ago
FacebookWendy the Food Scientist
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