Soysage

Soysage Ingredients

1 c Dry soybeans	1/2 ts Salt
2 Pieces kombu or kelp	1/8 ts Cayenne
2 tb Whole wheat bread flour	2 lg Garlic cloves; minced
3/4 c Rolled oats	1/2 md Onion; finely chopped
1 tb Canola or light sesame oil	1/4 ts Dijon mustard
5 tb Soymilk	1 1/2 ts Dried sage
2 tb Nutritional yeast	1/4 c Water
1/4 ts Ground fennel seed	1/4 c Cider vinegar
1/4 ts Black pepper	4 -TO
1 tb Tamari	8 tb Gluten flour
1/4 ts Dried oregano

Instructions for Soysage

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 Pickarskis great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991. From: mad4@ellis.uchicago.edu (Bill Maddex) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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