Soysage

Photo: flickr user torilla

Ingredients

1 cup Dry soybeans

2 pieces kombu or kelp each about two pieces long

2 tablespoons Whole wheat bread flour

cup Rolled oats

1 tablespoon Canola or light sesame oil

5 tablespoons Soymilk

2 tablespoons Nutritional yeast

teaspoon Ground fennel seed

teaspoon Black pepper

1 tablespoon Tamari

teaspoon Dried oregano

teaspoon Salt

teaspoon Cayenne

2 lrgs Garlic cloves, minced

medium Onion, finely chopped

teaspoon Dijon mustard

teaspoon Dried sage OR- ground allspice

cup Water

cup Cider vinegar

4 -TO

8 tablespoons Gluten flour

Preparation

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

Makes 3C