| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dry soybeans |
| 2 |
|
Pieces kombu or kelp each about two pieces long |
| 2 |
tb |
Whole wheat bread flour |
| 3/4 |
c |
Rolled oats |
| 1 |
tb |
Canola or light sesame oil |
| 5 |
tb |
Soymilk |
| 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 |
lg |
Garlic cloves; minced |
| 1/2 |
md |
Onion; finely chopped |
| 1/4 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Dried sage OR- ground allspice |
| 1/4 |
c |
Water |
| 1/4 |
c |
Cider vinegar TO |
| 8 |
tb |
Gluten flour |
INSTRUCTIONS
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 4C water w/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
w/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 occaionally to add water
if needed. Let cool and use.
Makes 3C
This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.
From: mad4@ellis.uchicago.edu (Bill Maddex)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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