Using the pulp from juices and drinks is very important so as to minimize waste and receive the full nutritional value that foods have to offer. When soy milk is made at home, the leftover pulp, called okara, presents opportunities for okara-enriched foods. I will present several recipes using okara, starting with okara-zucchini mix. Okara is versatile and can be added to many foods.
Makes 4ish cups
2 Tbsp olive oil
2 1/4 cups chopped onion (2 medium onions)
4 cups chopped zucchini (about 4 medium zucchini)
1/4 cup sesame seeds
1 cup okara
3 Tbsp tamari sauce
- In a medium sized skillet or pot, heat the olive oil over medium heat. Saute the chopped onion until softening.
- Add the zucchini and saute until the onions and zucchini are browning.
- Add the sesame seeds and saute for 2 minutes.
- Add the okara and mix it in well, then add the tamari sauce.
- Mix well, then remove the skillet from the heat.
This dish is versatile. I have served it with mashed potatoes, chunky tomato sauce, and black beans.