| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Veg-cook, August |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry soybeans |
| 1 |
|
Eggplant |
| 1 |
|
Onion; diced |
| 4 |
|
Garlic cloves; minced |
| 1 |
c |
Oats |
| 1 1/2 |
c |
Wheat germ |
| 1/2 |
ts |
Salt |
|
|
Oil —mushroom gravy—– |
| 1 |
c |
Chopped onions |
| 2 |
|
Garlic cloves; minced |
| 1 |
c |
Chopped mushrooms |
| 3 |
tb |
Butter or margarine |
| 1 |
tb |
Arrowroot |
| 1/2 |
c |
Water |
| 1 |
tb |
Tamari |
INSTRUCTIONS
Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool
and grind or blend to make 1 cup. Peel eggplant and cube. Combine with dice
onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover
bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture
and salt. Stir in 2 tablespoons water. Dough should have consistency of thi
paste. Press into patties and fry in 1/4 inch oil until done on both sides.
To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butte
until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to
mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties
with gravy.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~--
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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