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Inspired by Yotam Ottolenghi’s inspirational cookbook “Plenty” here is a modified version of a delicious way to get those vegetables into breakfast. A cast iron pan (or 4 mini / individual serving ones) is more ideal at distributing and retaining heat. However, as with any recipe, it’s important to be flexible, and to use what you have.

 

½ cup soybeans (preferably non-GMO)
3 cups filtered water
2-3 Tbsp. maple syrup, or to taste
Pinch of sea salt

 

  • In a large bowl with ample water, soak soybeans overnight.

  • Rinse and drain soybeans. Add to a high-speed blender with filtered water and sea salt. Blend 3-5 minutes, or until smooth.

  • Transfer mixture to a pot and bring to a soft boil.

  • Skim and discard the thick foam that rises to the surface. Simmer for 15 minutes.

  • Let cool for 15 minutes. Using a cheesecloth or fine-meshed sieve, strain the liquid and sweeten with maple syrup to taste.

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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