Friendly Foods by Ron Pickarski

[Guest guest]

Hello all!

I'm formatting some old posts in my spare time at

work, and was working on a recipe called Soysage.

Unfortunately, I somehow deleted the sender info, and

was wondering if anyone had this book:

 

" Friendly Foods (Gourmet Vegetarian Cuisine) " by Ron

Pickarski "

 

Here's the recipe as it stands, and if you notice, it

seems to be missing one of the last ingredients. Would

anyone be able to tell me what it is?

 

TIA!

Christine

 

* Exported from MasterCook *

 

Soysage

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast & Brunch

Legumes

 

Amount Measure Ingredient -- Preparation

Method

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

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

1 c Dry soybeans

2 pieces kombu -- or kelp, about two " long

2 tb Whole wheat bread flour

3/4 c Rolled oats

1 tb Canola oil -- 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.

Yield:

" 3 Cups "

Source:

" " Friendly Foods (Gourmet Vegetarian Cuisine) " by

Ron Pickarski "

Copyright:

" Ten Speed Pr; ISBN: 0898153778 • February 1991 "

 

 

 

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[Guest guest]

At 08:02 AM 11/17/00 -0800, Christine F. Muehling wrote:

 

>Here's the recipe as it stands, and if you notice, it seems to be

>missing one of the last ingredients. Would anyone be able to tell me

>what it is?

 

I just looked it up. The original poster had changed the amounts of some of

the ingredients to a lesser quantity (with the exception of the kombu which

s/he doubled), upped the serving amount & a couple of other things, so I

changed 'em back to the original and added info re: times. This way, you have

two options

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " November 17, 2000 " >

<Summ>

<Nam>

Soysage

</Nam></Summ>

<RcpE name= " Soysage " author= " Ron Pickarski " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Soysage

 

Recipe By :Ron Pickarski

Serving Size : 4 Preparation Time :2:00

Categories : Breakfast & Brunch Legumes

 

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dry soybeans

1 Piece kombu -- or kelp, about 2 "

-- long

2 tablespoons whole wheat bread flour

3/4 cup rolled oats

3 Tablespoons canola oil -- or light sesame oil

5 tablespoons soymilk

2 tablespoons nutritional yeast

1/4 teaspoon ground fennel seed

1/4 teaspoon black pepper

1 tablespoon tamari

3/4 Teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon cayenne

2 Teaspoons Minced Garlic -- (up to 3)

1/2 medium onion -- finely chopped

3/4 teaspoon dijon mustard

1 1/2 teaspoons dried sage -- or ground allspice

1/4 cup water

1/4 cup cider vinegar

4 tablespoons Gluten Flour - To

8 tablespoons 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 4 cups 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 occasionally to add water if needed. Let cool and use.

 

Source:

" Friendly Foods (Gourmet Vegetarian Cuisine) "

S(ISBN):

" 0898153778 "

Copyright:

" Ten Speed Press - February 1991 "

Yield:

" 3 Cups "

T(Steam):

" 4:00 "

 

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

 

Per serving: 161 Calories (kcal); 11g Total Fat; (61% calories from fat); 3g

Protein; 13g Carbohydrate; 0mg Cholesterol; 280mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 2:00 " />

<CatS>

<CatT>

Breakfast & amp; Brunch

</CatT>

<CatT>

Legumes

</CatT>

</CatS>

<IngR name= " dry soybeans " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " kombu " unit= " Piece " qty= " 1 " >

<IPrp>

or kelp, about 2 & quot; long

</IPrp>

</IngR>

<IngR name= " whole wheat bread flour " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " rolled oats " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " canola oil " unit= " Tablespoons " qty= " 3 " >

<IPrp>

or light sesame oil

</IPrp>

</IngR>

<IngR name= " soymilk " unit= " tablespoons " qty= " 5 " ></IngR>

<IngR name= " nutritional yeast " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " ground fennel seed " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " tamari " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dried oregano " unit= " Teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " cayenne " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " Minced Garlic " unit= " Teaspoons " qty= " 2 " >

<IPrp>

(up to 3)

</IPrp>

</IngR>

<IngR name= " onion " unit= " medium " qty= " 1/2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " dijon mustard " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " dried sage " unit= " teaspoons " qty= " 1 1/2 " >

<IPrp>

or ground allspice

</IPrp>

</IngR>

<IngR name= " water " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cider vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " Gluten Flour - To " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " Gluten Flour " unit= " tablespoons " qty= " 8 " ></IngR>

<DirS>

<DirT>

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 4 cups water w/the other piece of kombu. Cook until soft, about four

hours, and drain.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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 occasionally to add water if needed. Let cool and use.

</DirT>

</DirS>

<Srce>

Friendly Foods (Gourmet Vegetarian Cuisine)

</Srce>

<AltS label= " ISBN " source= " 0898153778 " />

<CpyR>

Ten Speed Press - February 1991

</CpyR>

<Yield unit= " Cups " qty= " 3.000000 " />

<AltT label= " Steam " elapsed= " 4:00 " />

</RcpE></mx2>

[Guest guest]

I have the book, and it looks like the last ingredient IS 4 to 8 tablespoons

of gluten flour. Judy

 

Christine F. Muehling <CF_Muehling

veg-recipes <veg-recipes >

Friday, November 17, 2000 10:29 AM

Friendly Foods by Ron Pickarski

 

 

>Hello all!

>I'm formatting some old posts in my spare time at

>work, and was working on a recipe called Soysage.

>Unfortunately, I somehow deleted the sender info, and

>was wondering if anyone had this book:

>

> " Friendly Foods (Gourmet Vegetarian Cuisine) " by Ron

>Pickarski "

>

>Here's the recipe as it stands, and if you notice, it

>seems to be missing one of the last ingredients. Would

>anyone be able to tell me what it is?

>

>TIA!

>Christine

>

>* Exported from MasterCook *

>

> Soysage

>

>Recipe By :

>Serving Size : 6 Preparation Time :0:00

>Categories : Breakfast & Brunch

>Legumes

>

> Amount Measure Ingredient -- Preparation

>Method

>-------- ------------

>--------------------------------

> 1 c Dry soybeans

> 2 pieces kombu -- or kelp, about two " long

> 2 tb Whole wheat bread flour

> 3/4 c Rolled oats

> 1 tb Canola oil -- 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.

>Yield:

> " 3 Cups "

>Source:

> " " Friendly Foods (Gourmet Vegetarian Cuisine) " by

>Ron Pickarski "

>Copyright:

> " Ten Speed Pr; ISBN: 0898153778 • February 1991 "

>

>

>

> Calendar - Get organized for the holidays!

>http://calendar./

>

>

>***********************************************************************

>To post to list: " Veg-Recipes "

>To contact List Owner: " Veg-Recipes-owner "

>Subscribe or Un through eGroups site:

>OR Un via e-mail: Veg-Recipes-

>Calendar: http:///calendar/Veg-Recipes

>Links: http:///links/Veg-Recipes

>**********************************************************************

>

>

[Guest guest]

Thanks to all who responded so amazingly fast!

Gluten flour it was!

 

Have a beautiful Saturday,

Christine

 

 

 

 

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