Now that we’ve been making our own soy milk and tofu we’ve also been creating lots and lots of okara:  which is a "white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk." At first we composted some of the okara and ate it as a snack (mixed with fried onions, salt and pepper). But it didn’t taste so great, so we quit eating it thataway. Then we started using it in our flour dishes such as pizza dough, cake, etc by using a cup of okara in addition to regular flour. There was no difference in taste, and it was a good way to get rid of it. But since my husband drinks way too much soy milk, our okara production was getting out of control. We needed a new recipe idea.

Husband decided to try making okara burgers after we saw a Morning Star Okara burger package at the natural food store last weekend. The first set didn’t turn out too great - it fell apart. I suggested using a binding agent like eggs firm up the patty and then coat it with bread crumbs or something to give it a nice crunch. The okara itself was mixed in with fried onions, chilli peppers, salt, pepper and beaten eggs. It turned out great and very tasty.