diff --git a/content/rezept/okara/contents+en.lr b/content/rezept/okara/contents+en.lr
new file mode 100644
index 0000000..b2c1487
--- /dev/null
+++ b/content/rezept/okara/contents+en.lr
@@ -0,0 +1,76 @@
+author: ertua
+---
+body:
+
+**This recipe makes the best waffles ever, according to its creator, but scales poorly because it includes okara, a somewhat exotic ingredient.**
+
+Okara
+-----------------
+*Okara* is the insoluble coarse residue (hulls, cotyledon, washed-out cotyledons) of soybeans left over from the production of soymilk or tofu (boiling, mashing, straining soybeans).
+Okara is a flavorless, grainy porridge, and still contains much of what makes soybeans such a fantastic food (and not just for young soy plants): fiber, protein, fat, and all sorts of phytochemicals like lecithin (and we forget there's no egg in this recipe at all).
+But it's also quickly perishable. Regular soymilk self-cookers know the problem of where to put it, so they get creative by necessity.
+
+So this waffle recipe was actually created as a leftover Okara.
+Thus the dough quantity of this recipe results naturally from the size of the soy milk machine.
+Surprisingly, there is no real substitute for okara, and it is also difficult to make or keep large quantities of it on hand.
+
+Accordingly, this recipe scales poorly, and is not large-use tested. Alpha edition!
+
+Okara produce
+=================
+If you don't have a soy milk maker, this can also be done with occidental household remedies:
+Soak `150 g soybeans` for a couple of hours, then add fresh water to `1.5 L` and boil for 10 to 15 minutes.
+
+Then grind with a blender/puree (not too fine) and strain the soy milk through cheesecloth or a fine sieve.
+
+The filtrate is the longed for okara.
+Each batch yields, in addition to 1.3 L of delicious DIY soy milk, about 250 g of okara.
+
+Recipe (from a batch of Okara)
+-----------------
+Ingredients
+=================
+```
+250 g okara
+150 mL vegetable oil (rapeseed, sunflower, ...)
+200 g flour
+150 g sugar
+50 g sourdough (wheat is preferred, but rye is also possible)
+1/4 yeast cube
+q.s. water (to adjust consistency)
+1 tsp psyllium husk flour (optional)
+```
+
+Special tools
+=================
+```
+Soy milk machine (or blender/blender and large strainer/cheesecloth).
+```
+Preparation
+-----------------
+First mix the sourdough, yeast and okara (see above, should be at room temperature) with the oil (magic: the lecithin from the soybeans ensures that the oil then no longer settles), then stir in the sugar and wait briefly until it has largely dissolved. The mass becomes a little glassy and thinner.
+
+Then stir in the flour in several steps, adding water again and again if necessary to obtain the optimum wafer batter consistency at the end.
+Let rise for at least half an hour, then check dough consistency again.
+
+The waffles bake out very easily and quickly, brown nicely, and become very crisp-tender.
+
+Product information
+-----------------
+**Flour:** Any flour will do, from 405 white flour to home-ground organic spelt, or blends with rice, buckwheat or lentil flour, rolled oats, starch, etc.! Only in the end should be at least half wheat(variety) in it.
+
+**Flea seed hull flour** is a real secret ingredient. If desired, it should be stirred into the flour beforehand, because otherwise it clumps properly.
+This stuff makes the waffles very tender/crispy (with short/long baking time), and the yield (number of waffles per kilogram of dough) increases.
+
+
+---
+icon: fas fa-cog
+---
+number: 142
+---
+teaser:
+
+Okara, the secret magic ingredient for the best waffles!
+Must be wrested laboriously from the soybeans, but is worth the effort!
+---
+title: Waffles with okara [sourdough].