Recipe - Soysage

1 cup Dry soybeans
2 Pieces kombu or kelp
each about two pieces long
2 tablespoon Whole wheat bread flour
Three fourths cup Rolled oats
1 tablespoon Canola or light sesame oil
5 tablespoon Soymilk
2 tablespoon Nutritional yeast
One fourth teaspoon Ground fennel seed
One fourth teaspoon Black pepper
1 tablespoon Tamari
One fourth teaspoon Dried oregano
One half teaspoon Salt
1/8 teaspoon Cayenne
2 lg Garlic cloves; minced
One half md Onion; finely chopped
One fourth teaspoon Dijon mustard
1 One half teaspoon Dried sage
OR ground allspice
One fourth cup Water
One fourth cup Cider vinegar
4 TO
8 tablespoon Gluten 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini