okara (pumpkin) scone

Okara make very light and soft scone.

1 cup whole wheat flour
1/2cup white flour
1 1/2 teaspoon baking powder
5 tablespoon Earth Balance, cut in small dice

3tablespoons Agave Nectar
1/2 cup soy milk or water
1cup/ 8 ounces okara
1/2 cup / 4ounces : pumpkin, squash, yam, sweet potato, carrot, broccoli ... TRY! any vegetable puree

In the bowl, mix flour, baking powder and Earth Balance until well combined like wet sand texture

Mix all wet ingredients in the bowl.

Add mixed wet ingredients to flour and mix (do not over mix) to make a mass.
Transfer to floured surface and roll out or press until 3/4 inch thick.
Using a glass to cut a round shape.
Bake in the 400F oven for 15~ minutes.

strawberry mouse with lima beans whip

strawberry mouse
2cups strawberry
1.5teaspoons agar gar powder, dissolve with 2tablespoons water
1cup non daily milk
2tablespoons Agave Nectar (or more )

Combine agar agar and, milk and Agave Nectar in the pot and cook until boiling.
Transfer into the blender, add strawberry and blend well until become foamy.
Pour into the bowl and chill in the refrigerator.

beans whip
Cook over night soaked Lima beans until soft. Add sugar and cook more. Drain (reserve liquid) beans, and "whip" in the blender, adjust consistency with reserved liquid.

lotus root salad

Slice lotus root and blanch for 3-5 minutes and drain. Slice celery. In a bowl, combine Vegenaise and ponzu, add lotus root and celery, mixing well.When serve sprinkle roasted and crushed sesame.