Soybean Recipes for Hannah #2

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* Exported from MasterCook *

 

Soybean Cutlets

 

Recipe By : Vegetarian Times, April 1996

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dried soybeans -- soaked overnight

1/2 cup water

1/2 cup pecans -- finely chopped

1 cup uncooked oatmeal

1 onion -- finely chopped

1 small stalk celery -- finely chopped

1 egg white

1/2 teaspoon salt

3 tablespoons soy sauce -- low-sodium

2 rounded Tbsp whole wheat pastry flour

2 tablespoons canola oil

2 cups water

2 tablespoons soy sauce -- or to taste

freshly ground black pepper

 

Preheat oven to 350 degrees. Drain soaked or canned beans, combine with

water in blender and blend until pureed. Transfer mixture to mixing

bowl. Add pecans, oatmeal, onion, celery, egg white or egg replacer,

salt and soy sauce; mix well. Let stand 10 minutes to absorb liquids.

 

Heat lightly oiled nonstick skillet over medium-high heat. Drop soybean

mixture by 1/4 cupfuls into pan and flatten slightly. Brown on both

sides. Transfer cutlets to baking dish, spoon gravy over and bake until

heated through, 30-35 minutes. Serve with additional gravy.

 

Gravy: In small heavy saucepan, roast flour over medium heat until it

browns slightly and gives off a roasted aroma, about 5 minutes. Add oil;

stir to blend. Cook, stirring constantly, over medium-low heat until

thick and smooth, about 5 minutes. Add pepper to taste and additional

salt if needed.

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NOTES : Makes 4 cutlets and 2 cups gravy

 

* Exported from MasterCook *

 

Soybean Falafel

 

Recipe By : Vegetarian Times, April 1996

Serving Size : 12 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups dried soybeans -- soaked overnight

3 cloves garlic -- crushed

1 small onion -- chopped

3 tablespoons parsley -- chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon baking soda -- in 1/4 cup water

2 tablespoons egg replacer -- or potato starch

6 pita breads -- halved

4 tablespoons sesame sauce

lettuce and tomato for garnish

 

In food processor, grind soybeans, garlic, onion, parsley, coriander,

cumin, salt, baking soda and egg replacer or potato starch. Process

until smooth.

 

Form mixture into slightly flattened 1-1/2 inch balls, either by hand or

with a small ice cream scoop. Slide into lightly oiled large nonstick

pan (do not crowd). Cook over medium-high heat until brown, about 3

minutes. Turn balls; cook another 3 minutes. Serve 2 balls in pita

pocket half spread with 1/2 tablespoon sesame sauce. Garnish with

lettuce and tomato. 1 serving w/ 1/2 tablespoon sauce is 2g fat.

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NOTES : Makes 24 falafel balls, serves 12

 

* 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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