While I was drinking soy milk, one question raised -- what could I do with the soybean residue?
Soybean residue is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis residue contains 24% protein, 8 to 15% fats, and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans. So...throw it in garbage bin? No way.
I know vegetarian use soybean residue (also named as Okara) as granulated meat substituent. But I am pretty sure that I can't live without meat. How about making muffin as breakfast?
Here we go:
1. Sift the mixture of 1 cup corn meal, 1 cup all purpose flour, 1 cup dry soy residue (wet residue dried with microwave oven or other oven; the dry residue can be frozen in the fridge for quite a long time and easy to use), 2 tbsp sugar, 4 tsp baking powder and 1/2 tsp salt; and keep the flake remaining in the sieve aside.
2. In a mixing bowl, fully whisk 1 cup skim milk or soy milk, 1 whole egg and 11 1/2 tbsp (about 6 oz) plain yogurt, and combine the mixture with sifted flour mixture.
3. Preheat oven to 425F.
4. Fill muffin cup 2/3 full with batter and sprinkle the top with flake obtained in step 1.
5. Bake for 30 minutes or until muffins are light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean.
See, how soft they are: