Momo mitsu-nyu, a plant based tres leches with peach

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Freshly invented, this is the Japanese tres leches. Momo, the peach. Mitsu-nyu, 3 milks. It is vegan, gluten free, and oishii !

More about “tres leches” cake and basic recipe.

This is okara, the fiber left after you squeeze out soy milk. I often make cakes with it.

I’ve made a very simple vanilla okara cake, very simple :
1 cup of okara, 2 tbs of potato starch, 2 tbs of cane sugar, 1 tbs of dry coconut, vanilla powder, enough water to get a sticky dough. Baked on low heat in 2 round molds.

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Next day, I’ve soaked the dried cooled cakes.
Syrup : coconut milk + coconut cream + 1 small chunk of kurozako black sugar.
I consider soy creaminess from the okara makes the 3rd milk.

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That’s the texture you obtain.

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A few hours later, I’ve piled the 2 rounds and garnished.
Cream : coconut cream, powder sugar and green kinako (a grilled soy powder). I’ve completed with slices of peach.

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A fresh creamy cake that will live long enough to take and photo and then disappear into the paradise of great food memories…

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New ginger carrot okara cookies

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I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

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Carrot lees, what is left from juicing.

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Okara, the leftover from making tofu and soy milk.

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New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

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Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

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Spread on cooking paper, with more sesame seeds.

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After baking, they are still soft. The next day, they hardened and flavors have combined.

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Okara veggie patties

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I had okara as a by product from making tonyu (soy milk), this time from black soy milk. Okara is also sold in supermarkets or tofu shops here. It’s full of fibers.

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Okara, onion, kabocha pumpkin, sesame and parsley paste, ninniku no me (garlic stalks), grated ginger, potato starch, miso.

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Mixed. Then formed into patties and pan-fried.

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Okara gold nuggets, a shiny veggie lunch

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A healthy quick lunch. Veggies, fibers and super healing spice turmeric. In addition, it’s delicious.

The main ingredient is okara, the fiber left when you make soy milk. Here we can buy it in any supermarket, but I had some home-made. (DIY soy milk and okara).

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The patties are very simply made of :
-cooked okara
-a little potato starch for binding
-a good dose of turmeric,
-salt, pepper
-minced onion
-bits of broccoli
-mint
Mix and cook.

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Till golden !

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Paprika powder, onion, garlic and ginger flavor this stir-fry of daikon radish and stalks and tsubomina.

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With boiled potatoes. You have meal.

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White chocolate apple cinnamon cake


It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Tofu : tout !

Reblog from the “tofu page”

It’s compilation on the tofu topic…I add data regularly.

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….

Bottom line : If you like firm tofu…

Read more (click here)

Berry Valentine

A cake from the heart… for chocolate day in Japan.

Mmm… the best of chocolate and some early strawberries.

It’s an okara cake, nearly a classic of this blog :

1 cup of wet okara (tofu fibers, DIY here)
1 egg
40 g of melted dark chocolate
1 ts of sugar
1 tbs of coconut cream
1 ts of potato starch (optional if the batter is very liquid)

Mix well and bake (I trust my oven).

Then I sprinkled a little bitter almond extract on the cooling cake, and later cut strawberries.

I used silicon molds to make the little fans.