The bread is highly decorated, and in our case, slightly sweet and lemony.
We bought a soy milk machine some months ago.
In 22 minutes, it pulverises and heats a small cup of soy beans into a litre of soy milk.
I then add 2 tablespoons of honey or maple syrup to sweeten it. It doesn’t taste like the soy milk you buy from supermarkets, as it doesn’t have malt. It’s more like Asian soy milk but I don’t make it as sweet as that.
For a long time, Damjan and I wondered what to do with the leftover soy bean solids. It felt like we were throwing out a lot of it. After some focused Googling, we discovered that soy pulp is called okara. It is in fact highly nutritious with protein and fibre.
The first time we reused it, we made an lemon cake of almond meal and okara.
We’ve now added to our okara repertoire vegetarian burger patties, knedle soup (vegetable soup with dumplings made of flour and okara) and bread with okara filling.
Sometimes, though, we can’t keep up with all the okara that I generate with the soy milk machine. So a few weeks ago, we bought a bokashi bin, which is a little composting bin that we can keep in our apartment.
We started it off on banana peels, but now it takes three quarters of our waste — egg shells, tissues, fruit and vegetable peels, corn cobs and okara.
We’re halfway through our first binful and, as promised, there are no smells from the bin. We’ve barely had to empty our normal kitchen bin in the past two weeks.
If you have a garden and would like some nourishing compost, drop me a line.
Sarma is an Ottoman Empire dish where leaves are stuffed with tasty fillings like mince and rice. The version I like best uses pickled cabbage for wrapping. There are all kinds of variations in Greece, Turkey, the Middle East and Eastern Europe. Wikipedia says:
Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat, sausage and various bird meat such as duck and goose), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves.
Silverbeets have been in season so we decided to try out a vegetarian sarma of fresh silverbeet stuffed with rice, silverbeet, dill, onion, garlic and capsicum. It was tasty, healthy and colourful.
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