Soysage

Ingredients

260 gr dry soybeans
2 kombu
16 gr wheat bread flour
120 gr rolled oats
14 gr canola
75 ml soymilk
36 gr nutritional yeast
1 gr fennel seed
1 gr black pepper
1 tamari
1 gr oregano
1 gr salt
1 gr cayenne
2 garlic
1/2 onion
1 ml dijon mustard
3 gr sage
60 ml water
60 ml cider vinegar
65 gr gluten flour

Instructions

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 199