Okara Miso Pate

This is my variation of one of Bryanna’s recipes which is found here. Laloofah has mentioned this a few times and asked me if I had tried and of course I hadn’t. Since I normally make almond milk I don’t often have okara to play around with. Curiosity finally got the best of me and I made sprouted soy milk this morning so that I could try this recipe.

I had to make changes, because I am incapable of following recipes, my own or anyone else’s. I used oat flour in place of bread crumbs to thicken the pate. Laloofah told me about a mistake she made using peanut butter in place of tahini that turned out well so I also made that change. I used fewer green onions because I didn’t want a very green pate. When I tasted the pate before adding the herbs it was very good so I left them out. Here is what I did.

Okara Miso Pate
Makes 10 servings of 1 ounce (2 tablespoons) each

Ingredients:

¼ cup oats, ground into flour in your blender
1 clove garlic, peeled and minced
2 green onions, thinly sliced
1 cup of fresh okara, well drained (the solids that remain when you make fresh soy milk)
4 tablespoons peanut butter
3 tablespoons white miso
Freshly ground white pepper to taste

Directions:

Combine the oat flour, garlic and green onion in your food process and process until the onion and garlic are ground. Add the remaining ingredients and process until completely combined. Add freshly ground pepper to taste. Refrigerate in a covered container for a few hours. Serve with vegetable crudités, crackers, or pita chips.

Nutritional Information:

Amount Per Serving
Calories 65.85
Calories From Fat (49%) - 32.05

Total Fat - 3.83g
Saturated Fat - 0.76g
Cholesterol - 0mg
Sodium - 194.97mg
Potassium - 96.75mg
Total Carbohydrates - 5.99g
Fiber - 1.01g
Sugar - 1g
Protein - 2.92g

Comments:

If you haven’t tried Bryanna’s recipe for okara miso pate I highly recommend it. This must be a very versatile recipe given it still turned out after my changes. Next time I am going to add lemon zest and fresh ginger to give this a more Asian taste. There are many variations of this pate I can think of.

Unrelated Note:

I thought we had dodged the bullet with snow yesterday. However, when we got up this morning there was more snow (not much but still snow). I was in quiet a cranky mood this morning due to the snow. Now the snow has turned to flurries. But seriously, when is winter going to end?

I am also making a second okara pate today that I am going to post that later today. The second one is very different in both texture and flavor.  It is based on this recipe.