This is actually something I came up with to use up the last of my green vegetable powder.So, I always add it to this nutrient-rich drink.It's easier to blend it all together if you stir everything well before adding the soy milk.Adjust the sweetness to taste; if it needs more, mix in honey or your choice of sweetener. Recipe by Nikonikomakki-

I received lots of kiwis, so I made a nutritious smoothie.Cinnamon has anti-blemish, anti-wrinkle and anti-sagging properties, so I have some every day.It's easy to make if you mix everything together well before adding the soy milk.If you have any leftover vegetable powder, add it because it's tasty and adds color.Green kiwis are tarter than golden ones, so add honey if you like. Recipe by Nikonikomakki-

I used to buy soy milk in the US. Now I make myself minus any chemicals/ stabilizers. Tastes so much better when made fresh 🥰

In Japan, I don't see Eggnog at grocery store...so I just decided to make a homemade one! Plus, I can make Eggnog in a healthier way. Merry Christmas! Cheers!!!

I love user "spain"'s recipes, and I uploaded copy-cat recipes, but then I realized this was unfair, and so I made some changes.I used a whisk to mix the tofu, which didn't affect the taste, but if you use a blender, it will be even creamier. Please use brown cane sugar to add a bit of richness, since this doesn't call for heavy cream. For one 20 cm [7.9 in] diameter bowlful. Recipe by Emacchi mama

This is a variation of the "Kinako and soy milk" my friend told me about. Ever since I started drinking this, my constipation has become better and I no longer feel chilly all the time. Because of that it's helping me lose weight, too! My skin is much smoother so that makeup goes on nicely. As a bonus, my menstrual pains are much lighter, too. It's been transformed into a magical drink!!-You can make this with cold soy milk too, but the kinako and sesame may form clumps, so it's better to warm it up to 60 °C.-I added honey to the kinako soy milk recipe my friend taught me for sweetness, and tried adding black sesame seeds, too, which are good for your skin. Recipe by Hazukicchi

I used the idea from "Milsuke"'s Milk Jam and "Hironozomiyuuma"'s Condensed Milk recipe. I wanted the jam to be macrobiotic, so I tried making it delicious while using non-flavored soy milk and beet root. It is also a jam that will be good for a gift. Secretly, I am proud of it.I recommend using earl grey tea which has a strong flavor.Simmering the hull of the vanilla beans will reduce the soy milk-like flavor. Do not omit this process.It is hard to tell when the jam is ready. If you can see the bottom of the pan for just one second when you scrape the bottom of the pan, it has the consistency of a condensed milk. If you can see the bottom of the pan for about 2 seconds, it has the right consistency for a jam. Adjust the consistency to your liking.Do not take your eyes off the pan once you start making it and continue stirring while cooking. Recipe by Meifan

I tried putting vinegar in soy milk and it thickened and became creamy. I thought it looked like yogurt!1. I used the type of soy milk you can make tofu with (a full fat, unsweetened soy milk). When I tried making it with reduced-fat soy milk, it didn't thicken. But when I tried it with a mixture of half regular soy milk and half reduced-fat soy milk, it worked.2. Once the soy milk has thickened, if you add more vinegar afterwards, the creaminess will be gone.3. Depending on the kind of soy milk used, you may need to add more vinegar. Adjust the amount if necessary. For 1 serving. Recipe by Wagamamamusume

#heirloomMy grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.

I wanted to make something that was a bit macrobiotic, healthy and delicious. Even if something is healthy, if it doesn't taste that good... it's not worth eating. Apparently beet sugar is good in macrobiotic cooking. Try reducing the sugar, or using honey, maple syrup, or cane sugar instead - sounds healthy.Even thought these puddings have no cream in them, they're really rich and delicious. They contain cocoa polyphenols, soy isoflavones, calcium, and vegetable proteins. On top of that, gelatin contains collagen! If you decrease the soy milk a tiny bit and add brandy or rum, it's really delicious. For 4 servings. Recipe by Asamato