Day 4: Vegetable Salad + Soybean Milk - 100 Low calorie and healthy breakfast ideas by 1818Lao

Soybean Milk

Ingredients

• 1 3/4 cups dried soybeans
• 2 quarts water
• 1 pandan leaf (optional)
• 1 slice fresh ginger root (optional)
• 1 teaspoon vanilla extract (optional)
• 1/2 cup white sugar

Directions

1. Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth. 
2. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

Note

The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.

Vegetable Salad

Ingredients

• 6 slices bacon
• 3 cups chopped broccoli
• 3 cups chopped cauliflower
• 3 cups chopped celery
• 1 (10 ounce) package frozen green peas, thawed
• 1 cup sweetened dried cranberries (such as Craisins®)
• 1 1/2 cups mayonnaise
• 1/4 cup Parmesan cheese
• 1/4 cup white sugar
• 2 tablespoons grated onion
• 1 tablespoon white wine vinegar
• 1 teaspoon salt
• 1 cup Spanish peanuts

Directions

1. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble. 
2. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl. 
3. Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.