soy milk

<p>Homemade soy milk is a great alternative to cow's milk. It's delicious, so inexpensive, easy to make and only requires 2 ingredients: water and soybeans.</p>

Soy Milk

soybeans (80 g)

water (1 l)

vanilla extract vanilla bean (optional)

dates (optional)

Soak the soybeans in water overnight (ideally 12 hours or longer).

Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.

Blend the soybeans with 3 cups of water (750 ml) until well blended and almost smooth.

Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.

Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.

Cook over medium heat, stirring occasionally, for about 20 minutes.

Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.

Keep leftovers in a sealed container in the fridge for about 3-5 days.

https://content.jwplatform.com/videos/D6YifClq.mp4

Homemade soy milk is a great alternative to cow’s milk. It’s delicious, so inexpensive, easy to make and only requires 2 ingredients: water and soybeans.

Soy milk

Here’s a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we’ve got instructions for a <a href="https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice">slow cooker approach</a>, too). Here, you want the beans to be very tender, so that the stew is thick — with a few beans that have slightly broken down — and not soupy. This vegan version of “Monday red beans” is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Vegan Pressure Cooker Red Beans and Rice

vegetable oil

yellow onion, finely chopped

Kosher salt and black pepper

celery stalks, finely chopped

green bell pepper, finely chopped

garlic cloves, finely chopped

white or yellow miso paste

smoked paprika

sweet paprika

onion powder

garlic powder

ground cayenne, plus more to taste

sage (optional)

red kidney beans (no need to soak)

bay leaves

thyme thyme

soy sauce

rice,

scallions,

Louisiana-style hot sauce,

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

This classic Hawaiian dish is similar to Japanese hambagu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg. People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between. This version is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” by Alana Kysar, a cookbook of Hawaiian classics.

Loco Moco 

beef,

medium Maui or yellow onion, peeled (1/4 of the onion chopped; 3/4 sliced)

garlic cloves,

Worcestershire sauce

kosher salt,

black pepper,

neutral oil

cremini mushrooms, cleaned and sliced (optional)

beef broth

cornstarch

white rice

eggs,

In a large bowl, combine the beef, chopped onion, garlic, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands or a wooden spoon until just combined, being careful not to overmix. Form into four patties about 1/2-inch thick. Place the patties on a plate, cover with plastic wrap and transfer to the refrigerator for 20 minutes.

Meanwhile, heat 1 tablespoon oil in a large 12-inch skillet over medium. When the oil is hot and shimmering, add the sliced onion and sauté, stirring occasionally, until almost translucent, 5 to 7 minutes. Reduce the heat to low and continue cooking, stirring often, until soft and caramelized, about 10 minutes. Transfer to a bowl and set aside. 

Add 1 tablespoon oil to the skillet and heat over medium. When the oil is hot, swirl the pan around to evenly coat it, then gently place the patties in the pan, spacing them out evenly. Cook until browned, about 4 minutes per side. Using a spatula, transfer patties to a clean plate to rest.

Add the remaining 1/2 tablespoon oil to the pan and heat over medium until hot. Add the mushrooms (if using) and sauté until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the caramelized onions, beef broth, soy sauce and the remaining 1 1/2 teaspoons Worcestershire sauce and bring to a simmer. Reduce the heat to medium-low.

Place the cornstarch in a small bowl. Add 2 tablespoons of the broth from the skillet and whisk until smooth. Stir the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5 to 7 minutes.

Place 1 cup steamed rice on each plate and top each serving with one patty, then the gravy, a fried egg and chopped scallions.

This Creamy Miso Pasta with Tofu and Asparagus is the comfort food you need this spring! It&#039;s wholesome and incredibly flavorful. The best plant-based dinner ready in 20 minutes or less.

Creamy Miso Pasta With Tofu And Asparagus (Vegan)

fried firm tofu ((6.5 oz, 184 g))

asparagus ((113 g))

Tbsp extra-virgin olive oil

salt

black pepper

oz spaghetti ((100 g))

soy milk ((120 ml; double the

tsp miso

soy sauce ((double the amount for soup pasta))

Creamy Miso Pasta with Tofu and Asparagus (Vegan)

Gather all the ingredients.

In a measuring cup, combine ½ cup soy milk, 2 tsp miso, and 1 tsp soy sauce, and mix all together. If you want to make it into a &quot;soup pasta&quot; (see my blog post), double the amount of these ingredients.

To Make Miso Soymilk Sauce/Soup

Wrap the tofu with a paper towel and remove any moisture. Cut the tofu into small cubes (It would be easier to eat if you cut the tofu into smaller cubes).

Trim off the ends of asparagus and cut it diagonally into thin slices.

To Prepare Pasta Ingredients

Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot (I used a 4.5 QT Dutch oven). Once boiling, add 1 ½ Tbsp salt and spaghetti.

Stir to make sure spaghetti doesn’t stick to each other. Tip: I usually reduce the cooking time by 1 minute if I have to continue cooking the pasta afterward. Drain if you finish cooking the spaghetti first, but you should be able to cook the rest of the ingredients in 10 minutes while spaghetti is being cooked.

To Cook Spaghetti

Heat the olive oil in a large frying pan over medium heat. Add tofu cubes and saute until they are coated with oil and warm.

Add asparagus and season with salt.

Add the soy milk mixture to the pan and lower the heat to medium-low heat (to avoid curdling).

Reserve 4 Tbsp (¼ cup, 60 ml) of pasta water and add to the frying pan. If you are making the &quot;soup pasta&quot;, then add 4 more Tbsp of pasta water here.

By this time, your spaghetti should be done (otherwise, turn off the heat and wait for spaghetti to finish cooking). Pick up the noodles with a pair of tongs (or you can quickly drain in the sink) and add to the pan. Increase the heat to medium and toss the spaghetti to mix all together.

Taste and add salt if needed. The reserved pasta water I added has enough salt so I do not add additional salt here. Serve the pasta to individual dishes. Sprinkle with Shichimi Togarashi if you like a kick of spice. Enjoy!

To Cook Pasta

There&#039;s not one but three different types of fresh soy milk you can make from this recipe (you&#039;re very welcome).

Fresh Homemade Soy Milk (Sua Dau Nanh)

soy bean

water (for thick version)

water (for light version)

pandan leaves (optional)

sugar (optiona;)

Soak

Blend

Strain soaked beans. If your blender can not fit 6 oz beans with 2 cup of water at the same time, then divide into 2 batches. Each with 3 oz beans and 1 cup of water, grind finely in blender until the mixture becomes thick and ivory white puree.

Cook

Put the ground bean mixture in one non-stick pot. Use 1 more cup of water (for thick version) or 2 more cups of water (for light version) to rinse out the blender then add this liquid into the pot.

Cook the mixture on medium-high heat, use wooden spoon to stir the bottom gradually to avoid burning and scorching for 5 to 8 minutes. When you see a frothy foam starts to form and rise, turn off the heat and remove the pot from the stove immediately.

Strain

Put the other non-stick pot inside your sink and place a fine mesh strainer inside it. Put the cheese cloth in the strainer. Make sure it is big enough to allow its edges drape over the rim. Pour the cooked ground beans mixture into the cheese cloth. If the liquid is too hot to handle by bare hands, then let it cool down for 5-10 minutes.

Squeeze

When the ground beans are cool enough to handle, lightly squeeze the extra liquid out. Then add the remaining 1 cup of water to the ground beans for light version add 2 cups, repeat the squeezing process.

Discard squeezed ground beans, return this pot to the stove, heat on medium-high setting. Add sugar and pandan leaves (if using). Use wooden spoon to stir gradually for 5 minutes. Remove from the heat. Chill in refrigerator or add ice to drink.

This sleepytime tea latte is a chamomile peppermint latte, made with herbal teas for a soothing tea latte perfect for winding down a cold winter night.

Sleepytime Tea Latte

water

chamomile tea bag

peppermint tea bag

milk

Place the tea bags in a mug with the hot water. Let steep for 20 minutes before squeezing the liquid out of the tea bags back into the mug. Add the milk and serve immediately.

Homemade soy milk is rich,creamy with a delicate nutty flavour.In this recipe,the cooked soy beans can be blended straight from frozen to make the soy milk in minutes.

Super Easy Soy Milk

soy beans

tbsp sugar

Soak the soy beans overnight in cold water. Drain and rinse well.

Place the beans in a large saucepan with plenty of water. Bring to the boil, and simmer for 1 hour, or until soft. Watch it carefully, as it’s easy to boil over.

Blend the soybeans, water and sugar until completely smooth.the ratio is approximately 1 cup cooked beans : 2 cups water. Freeze the remaining beans in small portions for future use.

To make the milk more smooth, strain the milk through a fine mesh.

Learn how to make soy milk at home, with just soybeans, water, and a blender. You can use it to lighten your morning coffee, for vegan baking recipes or make a Chinese traditional Dou Jiang soy milk soup!

How to Make Soy Milk at Home

soybeans ((285 grams, soaked overnight))

Sugar ((to taste, optional))

First, rinse your soybeans, put in a large bowl, and completely submerge with cold water. Set aside and let soak overnight.

The next day, rinse the soybeans a couple of times and transfer to a large pot. Add 12 cups of water to the beans, and bring to a boil using high heat and continue to cook for 10 more minutes using medium heat.

Next, blend the soybeans and water in batches until completely smooth. We used our Blendtec’s “smoothie” setting. Transfer the blended soybean mixture to another pot and let simmer for 40 minutes. Watch it carefully, as it’s easy for the soymilk to boil over! Towards the end of the 40 minutes, add salt and sugar to taste (if using), stirring to dissolve.

After 40 minutes, strain the soymilk through a fine cheesecloth. It’s ideal to use cheesecloth, which will result in the cleanest and smoothest soy milk, but you can also use a fine-meshed strainer, as we did. If you use a fine-meshed strainer, you’ll want to let your soy milk settle before using it, as there will be some soybean solids at the bottom of whatever bottle or container you use to store it. This is especially important if you’re using the soymilk for coffee. If you’re using it for baking or to make a Chinese dish like Dou Jiang, a few solids are just fine.

Transfer the soymilk to a bottle, jar, or other airtight container and store in the fridge on the top shelf in the back to preserve it for longer! It’s best to finish it as soon as you can--we wouldn’t recommend keeping it for longer than a few days. As with all homemade staples like pickles, tomato sauce, etc. it’s best to exercise caution!

Learn how to make the best vegan, dairy-free foam for lattes!

How to Make Vegan Milk Foam

soy milk (or oat or pea)

Choose soy milk. Soy milk works the best for vegan milk foam. Next best options, full-bodied oat or pea milk.

Choose fridge-stable versions of soy milk instead of shelf stable.

Warm up your milk in either the microwave or in a small soup pot on the stove.

Milk temperature: Not too hot! Super hot milk is a bit trickier to foam up.

After warm, pour the milk into a blender and blend for a minute or two. Add the sweetener and any spices (like cinnamon or vanilla) to this step. Turn off the blender and let the milk sit for a minute before using. Foam will rise to the top. (This last part is optional, but can help you see if your foam has formed!)

Prepare your espresso or matcha or coffee or tea shot, in your empty mug while the blender works.

Pour the foamy milk into the mug, top with some coconut sugar if desired and serve hot.

Bonus fluffing step: heat the finished latte in a microwave for 10-20 seconds for extra fluff!

Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex, owing to seared mushrooms and toasted walnuts, which are bolstered by balsamic vinegar, tomato paste, soy sauce and Marmite. A popular British sandwich spread made from concentrated yeast extract, Marmite brings salty, bitter notes to the sauce, but you can substitute a vegetable bouillon concentrate paste — or skip it entirely. Enjoy the sauce over cooked pasta or employ it in this <a href="https://cooking.nytimes.com/recipes/1021917-vegetarian-lasagna-bolognese">vegetarian lasagna Bolognese</a>.

Vegan Bolognese With Mushrooms and Walnuts

walnuts

mushrooms (preferably half shiitake and half cremini)

olive oil,

fennel seeds

thick, syrupy balsamic vinegar (optional)

yellow onion, finely chopped (about 1 1/3 cups)

carrot,

celery stalks, peeled and finely chopped (about 3/4 cup)

garlic cloves, chopped

oregano

red-pepper flakes

tomato paste

Marmite

dry vegan red wine

tomatoes

fettuccine

parsley

Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.

Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems another use), if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into 1/4-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)

Wipe out the pot, then heat 2 tablespoons olive oil over medium-high. Add half the mushrooms and 1/2 teaspoon fennel seeds, season generously with salt and pepper, and cook, stirring occasionally, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining 1/2 teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.

Wipe out the pot, then heat 2 tablespoons olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red-pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite, and cook, stirring frequently, until darkened and caramelized, 4 to 5 minutes.

Pour in the wine and cook, stirring occasionally, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.

Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.

Reduce the heat to medium-low, cover and cook, stirring occasionally, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoons olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)

Meanwhile, cook the pasta according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water.

Toss the cooked pasta with the desired amount of sauce (about 3/4 cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.

Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediately. (Leftover sauce will keep covered in the refrigerator for a few days, or frozen for up to 3 months.)

[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska...

Black Cod and Soy Milk Hot Pot (Tonyu Nabe) Recipe | Cook the Book

Broth:

black cod fillet

salt,

dashi stock

Shinshu shiro miso (white miso)

Edibles:

cabbage

(about 1/2 package) firm tofu

enoki mushrooms (may substitute with white button

shimeji mushrooms (may substitute with white button

mizuna (may substitute with watercress or spinach)

Shime:

somen noodles

Lightly salt the fish on both sides and place in the refrigerator, loosely covered, for 1 hour. (This curing helps concentrate its flavor.) Remove the fish, wipe off excess moisture on its surface with a paper towel, and slice it into 3/4-inch pieces. Set aside.

Trim off the bottom head of the napa cabbage, separate the leaves, and rinse well to remove dirt, especially at the stems. Pat dry. Place a cabbage leaf flat on a cutting board. Starting from the white stem end, cut the leaf on a sharp diagonal into 2-inch wide pieces. (Cuttting the leaf at an angle exposes more surface area for the absorption of broth.) Segment the green part of the leaf in half or thirds, to make bite-size pieces. Repeat with the remaining leaves.

Rinse, pat dry, and remove any dead leaves off of the negi. Trim off the root and slice the whites and greens at an angle to form 2-inch pieces. 

Drain, pat dry, and divide the tofu into 4 blocks. 

Wipe off any dirt on the enoki and shimeji with a damp paper towel. Trim the root and separate the mushrooms. 

Rinse and dry the mizuna leaves. Trim the leaves and cut down the stems into 2-inch pieces.

Cook somen using its package instructions. Drain and reserve.

Prepare the broth by combining the soy milk, dashi, the 1/2 teaspoon salt, and shiro miso in a bowl, whisking to blend well. Reserve.

Add the cabbage, negi, tofu, enoki mushrooms, and shimeji mushrooms to a hot pot, arranging each ingredient into separate neat bunches.  Pour in the broth. 

Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes. Keep an eye on your ingredients as they cook. If necessary, press them into the broth as they simmer so they poach uniformly. 

Uncover the pot and arrange the black cod slices on top of the other ingredients. Simmer until the fish is cooked through, 3 to 5 minutes. Skim off any scum that builds up on the surface of the broth.

Add the mizuna and simmer for 1 minute more. 

Transfer the hot pot to the dining table. Serve the ingredients together with the broth in  small bowls, accented each bowl with wasabi. 

Top 28 soy milk recipes from across the web

The most viewed soy milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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How to Make Soy Milk at Home

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Blueberry Smoothies

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Soy Milk

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עוגת גבינה טבעונית

Soy Milk Pasta

לביבות גבינה טבעוניות

High-Protein Oatmeal Recipe

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Top 28 soy milk recipes from across the web

The most viewed soy milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soy Milk

Vegan Pressure Cooker Red Beans and...

Loco Moco

Creamy Miso Pasta With Tofu And Asp...

Fresh Homemade Soy Milk (Sua Dau Na...

Sleepytime Tea Latte

Super Easy Soy Milk

How to Make Soy Milk at Home

How to Make Vegan Milk Foam

Vegan Bolognese With Mushrooms and ...

Black Cod and Soy Milk Hot Pot (Ton...

Vegan Pancakes

Caramel creams

Pumpkin Miso Soup

Kongguksu (Chilled Soy Milk Noodle ...

Gluten-free banana bread

Vegan Pumpkin Cheesecake

Vanilla Soy Coffee Creamer

Blueberry Smoothies

Tan Tan Ramen (Tantanmen)

Blueberry Tofu Smoothie

Soy Milk

Caramel creams (dairy-free)

עוגת גבינה טבעונית

Soy Milk Pasta

לביבות גבינה טבעוניות

High-Protein Oatmeal Recipe

Salted Caramel Apple Smoothie (Vega...

The most viewed soy milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine