Moosewood-Soy Gevult

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* Exported from MasterCook *

 

Soy Gevult

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :2:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups soybeans -- soaked 3 hrs.

2 teaspoons salt

1 cup sour cream

1 1/2 ounces dried black mushrooms

2 1/2 cups boiling water

1 1/2 cups chopped onion

2 cloves garlic -- crushed

3 tablespoons butter

3 tablespoons flour

1 teaspoon salt

2 tablespoons tamari soy sauce

2 tablespoons sherry

 

1. Put soybeans and 2 tsp. salt in saucepan and cover with water. Cook 1

3/4 hours, or until tender. When still hot (and drained), toss with sour

cream.

 

2. Place mushrooms in bowl. Pour in the boiling water. Cover, let stand

20 minutes. Drain mushrooms thoroughly, squeezing out excess water. SAVE

ALL THE WATER! It holds flavor secrets. Slice the mushrooms thinly.

 

3. Melt the butter in a saucepan. Add onion, garlic, sliced black

mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring &

cooking 5 more minutes. Add black mushroom water, sherry, and tamari.

Cook, stirring frequently, over very low heat 8-10 minutes, or until

thickened and smooth.

 

4. Steam up some of your favorite vegetables. Carrot, cabbage,

zucchini....whatever. Recommended amount: about 6 cups' worth, steamed.

(1 small head cabbage, one medium sliced carrot, one smallish zucchini, for

example.)

 

5. Combine everything in large casserole. Add 2 more tbs. sherry, 2 more

tbs. tamari, and lots of black pepper. Bake covered, 45-50 minutes at 350

F.

 

From Karen Sonnessa <ksonness

 

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Karen S

ksonness