---------- Recipe via Meal-Master (tm) v8.02
Title: Soysage
Categories: Vegetarian, Ethnic
Yield: 6 servings
1 c Dry soybeans
2 Pieces kombu or kelp,
- each about 2 pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soy milk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 cl Garlic; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage -OR-
1 1/2 ts Ground allspice
1/4 c Water
1/4 c Cider vinegar
4 tb Gluten flour; up to 8 tb
Soak the soybeans and one piece of kombu in about five times their
volume of water overnight. Discard soaking water and kombu, rinse
the beans and cook in about 4 c water with the other piece of
kombu. Cook until soft, about four hours, and drain. Coarsely
chop the beans and kombu, then mix in all remaining ingredients
until you get a medium stiff mess. Pack the mix tightly into an
oven safe glass or stainless steel bowl and cover tightly with
foil, carefully sealing the edges. Invert a shallow, heat
resistant bowl on the bottom of a large stock pot or dutch oven.
Pour in enough water to cover the bowl, then place the soysage over
the bowl. Bring to a simmer, cover and steam about an hour and a
half, checking occasionally to add water if needed. Let cool and
use.
Makes 3 cups.
This is from Brother Ron Pickarski's great book:
Friendly Foods, Berkeley, CA, Ten Speed Press 1991.
From:
[email protected] (Bill Maddex)
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