---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Soysage
 Categories: Vegetarian, Ethnic
      Yield: 6 servings
 
      1 c  Dry soybeans
      2    Pieces kombu or kelp,
           - each about 2 pieces long
      2 tb Whole wheat bread flour
    3/4 c  Rolled oats
      1 tb Canola or light sesame oil
      5 tb Soy milk
      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 cl Garlic; minced
    1/2 md Onion; finely chopped
    1/4 ts Dijon mustard
  1 1/2 ts Dried sage -OR-
  1 1/2 ts Ground allspice
    1/4 c  Water
    1/4 c  Cider vinegar
      4 tb Gluten flour; up to 8 tb
 
  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 c water with 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 with
  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.
  
  Makes 3 cups.
  
  This is from Brother Ron Pickarski's great book:
  Friendly Foods, Berkeley, CA, Ten Speed Press 1991.
  
  From: mad4@ellis.uchicago.edu (Bill Maddex)
 
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