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(Recipe courtesy of Naoko Moore, the most AMAZING cook!  Check out her website at


  • 10.5-11 oz dry soybeans
  • 2,700 ml water (1,200 ml + 200 ml + 1,300 ml) for making the soymilk
  • A large cotton cloth for straining


The night before, rinse the soybeans thoroughly and soak in 1,200 ml water overnight (10-12 hours)


  1. Put the soybeans and soaking water in a powerful blender such as a Vita-Mix (2 qt. or more capacity) and blend until smooth (about 1.5-2 minutes).  Meanwhile, in a large pot (6 qt. or more capacity), boil 1,300 ml water.
  2. Add the pureed soybeans mixture to the pot.  Rinse the inside of the blender with 200 ml of water and add to the pot as well.
  3. Turn down the heat to medium to medium-high and stir constantly to prevent the bottom from sticking or burning.
  4. Once the foam starts to rise, turn down the heat to medium-low and continue to stir for about 5 minutes or until the mixture no longer smells raw.  (It should smell more like “soymilk”).
  5. On a large bowl, set a strainer and line it with a wetted cotton cloth.
  6. Strain the mixture through the strainer into the bowl.  Squeeze out carefully so that all the liquid is strained.  It should measure about 2,300 ml.  Soymilk is ready!

Signature Soy Suggestion:   for a “sweeter” taste, try adding some sea salt, organic sugar and/or vanilla extract!

Here are some wonderful TOFU & NATTO recipes courtesy of Naoko Moore!




Here is a GREAT way to use Okara!  For those of you not yet familiar with okara —  it is the by-product of the soymilk and tofu making process.  So, after making soymilk, use the leftover okara to make these yummy cookies!


(Recipe Courtesy of The Krazy Coupon Lady.  Check out their website at!

Yield:  36 cookies


  • 1 cup okara
  • 1/2 cup whole wheat flour
  • 1 1/2 cups rolled oats
  • 3/4 teaspoon baking soda
  • 1/4 cup vegetable oil (or applesauce)
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 1/4 cup carob chips (or chocolate chips)
  • 1/4 cup sunflower seeds or chopped nuts


Preheat your oven to 350 degrees Fahrenheit.  Line two cookie sheets with parchment paper.

  1. In a medium bowl, stir together okara, whole wheat flour, rolled oats and baking soda.
  2. In a small bowl, stir together vegetable oil (or applesauce), honey and vanilla extract.
  3. Add the wet ingredients from the small bowl to the dry ingredients in the medium bowl, stirring with a large fork until combined.
  4. Fold in carob chips, seeds and nuts.
  5. Drop rounded teaspoonfuls of cookie dough onto your lined cookie sheets, leaving several inches in between for expansion.  Using the back of an oiled fork, slightly flatten cookies.
  6. Bake 12 to 15 minutes.
  7. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.