Monday, March 8, 2010
Red Pepper Okara Spread/Dip
So as odd as this sounds I made soy milk today because I wanted the okara. The soy milk will get used in our smoothies. I have had this okara experiment in my head for a few days that I wanted to try which I made today. Yesterday I dehydrated red bell peppers to use in my spread. I dried them out because I wanted to concentrate their flavor without degrading the vitamin C (which isn’t heat stable). My idea was to make a low calorie spread that had some of the flavors of roasted red pepper hummus, only with more nutrition. Honestly I had no idea what to expect from this idea but though it was a worthy experiment so I dove right in. The texture of this spread is creamy, like the best hummus you ever had. It is lower in fat and calories than hummus but no less satisfying. Now that I know it will be easy to turn okara into hummus next time I will be using traditional hummus seasonings of lemon, cumin and paprika. Here is what I made today.
Red Pepper Okara Spread/Dip
Makes 3 ½ cups (approximately) or 14 servings of ¼ cup each
Okara from 1 batch of soymilk using 1 cup of dry soy beans
3 red bell peppers, dehydrated at 105 degrees for 12 hours (the texture of soft sun dried tomatoes)
1 large clove garlic, peeled and smashed
1 ½ teaspoons kosher salt
1 teaspoon smoked or sweet paprika
2 teaspoons onion flakes
½ cup water cashews
Water or soy milk necessary to process (maybe ¼ cup), or oil (see discussion below)
Black pepper to taste (probably 1/4 teaspoon)
Place everything but the water and pepper in the blender and process. Drizzle water into the blender as necessary to process the mixture until it is completely smooth. I made this in my Vitamix and adding maybe ¼ of water. Add black pepper to taste. Refrigerate in a covered container for a few hours so the flavors can marry. Taste for seasonings and use as hummus.
Amount Per Serving
Calories - 43.5
Calories From Fat (37%) - 16.02
Total Fat - 1.91g
Saturated Fat - 0.31g
Cholesterol - 0mg
Sodium - 204.93mg
Potassium - 133.89mg
Total Carbohydrates - 5.46g
Fiber - 0.86g
Sugar - 1.61g
Protein - 1.55g
The texture of this dip surprised me the most. It is smooth and silky and reminds me of a hummus we get at our favorite Middle Eastern restaurant. The okara is a perfect vehicle for carrying other flavors. Red peppers are very dominate in this spread. I could have gone crazy with flavor but decided to keep this simple so that it didn’t overpower the fresh veggies.
If you still use oil to sauté or roast your veggies this dip may taste too clean. Raw cashews do not give food the fatty mouth feel that you get from oil. I would suggest you add a little olive oil to the recipe in place of the water or soymilk. Had I made this 6 or 9 months ago it would have tasted too clean to me, which is why I mention that variation. I had this today as part of my lunch with a very veggie dippers to use as “crackers”. Variations of this will be making regular appearances at my house.
The weather is absolutely gorgeous here today. I could not resist getting outside for a little exercise in the fresh air. Needless to say that sort of thing does not help me to get things done at home. Oh well, tomorrow is another day.
I have some chickpeas that I have been sprouting that are going to make a fast soup for dinner tonight and lunches this week. Once I knock that out and get a few things accomplished I will be back later today. I hope to not only get the recipes from today posted but at least one from the weekend.