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Title: Soysage
Categories: Vegetarian Ethnic
Yield: 6 Servings

1cDry soybeans
2 Pieces kombu or kelp each about two pieces long
2tbWhole wheat bread flour
3/4cRolled oats
1tbCanola or light sesame oil
5tbSoymilk
2tbNutritional yeast
1/4tsGround fennel seed
1/4tsBlack pepper
1tbTamari
1/4tsDried oregano
1/2tsSalt
1/8tsCayenne
2lgGarlic cloves; minced
1/2mdOnion; finely chopped
1/4tsDijon mustard
1 1/2tsDried sage OR- ground allspice
1/4cWater
1/4cCider vinegar
4 -TO
8tbGluten flour

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)

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