Soy Milk and Spicy Okara Brownies

I'm pretty sure that I was a chipmunk in a previous life.  At dinnertime as a kid, I used to chew and then keep my food in my cheeks until they burst.  Plus I'm a burrower.  I love snuggling up into a cozy corner or into a little ball when I sleep.  I love any kind of nook, reading nooks, breakfast nooks, cranny nooks.  I know there are other animals that burrow too but chipmunks are much cuter than rats.


So what could be better than burrowing up with a rich chocolate brownie and a cold glass of milk?  Perhaps a cold glass of soy milk and soy spicy dark chocolate brownie?  

I was asked to try out a soy milk maker and as soon as I read the instructions, my mind was brimming with ideas.  Soy milk, almond milk, horchata!  So I started with a basic soy milk recipe to see how this baby worked.  Well I must say, having a machine makes it so much easier to make soy milk.  Normally you would have to blend the soya beans in a blender, strain and then heat in a saucepan.  But with a machine, it does it all for you and clean up is super easy.  What's left in the machine is the soy bean pulp (otherwise called okara) which can be used in many recipes.  I had a nagging craving for something chocolate so I decided on brownies and added a little kick to them.  The "mayan" spices really emphasize the dark chocolate and leaves a little heat in your mouth.  Perfect with a cold refreshing glass of soy milk!   


Keep reading for the recipes...

Yum!

I love black sesame seeds for its sweet earthiness.  I love frozen yogurt for its cool creaminess.  So you can probably guess how much I love black sesame frozen yogurt!

It's really important to strain the yogurt to create a smoother texture.  So first thing is first, line a mesh strainer with cheesecloth or paper towel and scoop in 4 cups of plain whole milk yogurt.  Fold edges of cheesecloth over and let sit in refrigerator for 6 hours.