• add the egg replacer and water into the mixing bowl and whisk together • add the remaining ingredients and mix to form a dough • knead the dough for 3-5 minutes until smooth.

CRACKERS DI OKARA 100 gr di okara (ottenuti facendo 1 litro di latte di soia) 100 gr di semola rimacinata di grano duro 100 gr di farina 00 50 gr di semi di sesamo. Con questa ricetta per i crackers di avena. Vegetarian recipes, vegan recipes Okara Thumbelinas See More. Crackers con farina di riso. See great recipes for Black Bean & Okara Cake. Steinberg Cubase Vst 32 5.0. Fresh okara - for the crackers shown in the photo, I used okara made from black soy beans, Whole wheat flour.

Forget about bland tofu. This lemon tofu is incredibly tasty with a great texture. It reminds me of feta cheese but so fresh and lemony. I made tofu for the first time a few days ago with lemon for the coagulant and it was so lovely -- a lemon scented tofu, so white and yummy -- so much fresher and more delicious than any I've had before.

It was fantastic in bokchoy ginger stir fry. The tofu I made today is similar but it's tangy and full of flavor. Spread it on a cracker or crumble it on a salad. I wanted to try to create a spicy artisan tofu so I finally settled on lemon tofu again but this is a total lemon flavor zing -- more more more. The lemon scent in the regular tofu was so nice I just wanted to kick it up.

I had to make a run to the store to get some Himalayan pink salt. If you haven't tried that salt look for it but regular salt will do too. Metro Fm Top 40 2014 Mart 2013. I still had enough lemons in the frig.

Himalayan salt really makes a difference in the flavor of foods. Thinking of this recipe reminds me of some preserved meyers lemons I used to make 15 years ago. We had a tree so I'd slice up a whole lot of them and layer them in a bowl with lots of kosher salt between each layer. Put a plate on it and some weights and set it aside till it kinda dehydrates for a week and a lot of the lemon juice evaporates.

Then pack it in jars and fill with olive oil. Keep it in sealed jars for a few weeks and then you can use it as a condiment. So this tofu is inspired by that. You'll need a cooking thermometer, a colander or sieve, some rubber gloves, a big pot, a big bowl and some cans to use as weights - plus a piece of muslin or other cloth for straining.