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

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

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