Soybean Recipes

[Guest guest]

These are the only 2 soybean recipes I have on Mastercook that I could come up

with (other than a dog food recipe). I have not tried either one myself.

 

* Exported from MasterCook *

 

Soysage

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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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

4 -TO

8 tb 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.

 

mad4 (Bill Maddex)

 

 

 

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* Exported from MasterCook *

 

Vegetable Bean & Noodle Casserole

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c Onion,diced

1 1/2 c Celery,diced

3 tb Salad oil

1/3 c Flour,whole wheat

3 c Veggie broth

1 Potato,medium,peeled/grated

1/2 lb Mushrooms,fresh,sliced

1 Tomato,peeled/chopped

1/2 ts Rosemary

1/2 ts Thyme

1/2 ts Sage

1/2 ts Salt,seasoned

1/4 ts Pepper,seasoned

1/4 ts Mustard,dry

2 c Soy beans,cooked

3 c Noodles,whole wheat cooked

3 Tomatoes,medium-size,sliced

1/3 c Parsley,minced

 

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir

in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat;

slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato,

mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken,

stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate

layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour

some of the vegetable gravy over each layer. (Gravy should come almost to

top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with

parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

 

Posted by Kaz Gover in Intercook

 

 

 

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