The Book Of Tofu

(Page 6 of 6)

January/February 1977
WILLIAM SHURTLEFF & AKIKO AOYAGI 
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Serve Homemade Soymilk plain, or stir into 1 cup, hot or cold:

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1 to 2 teaspoons honey, natural sugar, molasses, mizuame, or barley sugar; and a dash of salt or several drops of shoyu. (The latter may also be used without the sweetening.)

1 egg yolk. This greatly improves the drink's nutritional value.

2-1/2 teaspoons carob powder, 1 tablespoon honey or sugar, and a dash of salt. If desired, add several teaspoons malt and a few drops of vanilla to make malted milk or malted carob cocoa.

2 teaspoons honey or sugar, 1/4 teaspoon grated ginger root (or 118 teaspoon powdered ginger), and 1/8 teaspoon each nutmeg and salt.

1 tablespoon honey or mizuame, 2 tablespoons ground roasted sesame seeds and, if desired, 1 tablespoon grated glutinous yam.

Cream 1/4 cup nut butter (cashew, almond, peanut), 1?112 teaspoons honey or natural sugar, and a dash of salt with a small amount of the warm milk, then stir in remainder of milk.

SESAME SOYMILK FOR CHILDREN
(MAKES 1 CUP

Soymilk is richer than dairy milk in almost every nutrient except calcium, a mineral which is essential for babies and growing children. The world's richest source of calcium is the sesame seed, which contains over six times as much calcium by weight as dairy milk. Since soy and sesame proteins are complementary, their combination yields an abundance of high quality protein.

1 cup (warm) soymilk
1-1/2 to 2 tablespoons tahini or sesame butter
1 to 1-1/2 teaspoons honey or natural sugar
Dash of salt
1 egg yolk (optional)

Combine all ingredients, mixing well.

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