Soysage

Ingredients

1 cup dry soybeans 2 pieces kombu or kelp each about tw, o pieces long 2 tbsp whole wheat bread flour 3/4 cup rolled oats 1 tbsp canola or light sesame oil 5 tbsp soymilk 2 tbsp nutritional yeast 1/4 tsp ground fennel seed 1/4 tsp black pepper 1 tbsp tamari 1/4 tsp dried oregano 1/2 tsp salt 1/8 tsp cayenne 2 large garlic cloves, minced 1/2 medium onion, finely chopped 1/4 tsp dijon mustard 1 1/2 tsp dried sage or- ground allspice 1/4 cup water 1/4 cup cider vinegar to 8 tbsp gluten flour

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Preparation
 
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: [email protected] (Bill Maddex)

 

 
Servings:
6

 

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