Soy Gevult
From
Ben Collver@1:124/5016 to
All on Sun Jul 16 10:59:23 2023
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Soy Gevult
Categories: Casseroles
Yield: 8 Servings
MMMMM---------------------------BEANS--------------------------------
2 c Uncooked soybeans
2 ts Salt
1 c Sour Cream
MMMMM---------------------------BROTH--------------------------------
1 1/2 oz Dried black mushrooms
2 1/2 c Water; boiling
MMMMM---------------------------SAUCE--------------------------------
1 1/2 c Onion; chopped
2 cl Garlic; crushed
3 tb Butter
3 tb Flour
1 ts Salt
2 tb Tamari
2 tb Sherry
MMMMM-------------------------VEGETABLES------------------------------
6 c Mixed vegetables; steamed;
-(carrot, cabbage, zucchini,
-etc.)
MMMMM--------------------------TOPPING-------------------------------
2 tb Sherry
2 tb Tamari
Black pepper; lots
Preparation time 1-1/2 to 2 hours after beans are cooked including
draining.
Soybeans and vegetables in a sour cream-black mushroom sauce.
Beans:
Begin soaking soy beans 5 hours in advance.
Cover soybeans with water in saucepan. Cook 1 3/4 hours, or until
tender. When still hot (and drained), add salt and toss with sour
cream.
Mushrooms:
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.
Sauce:
Melt the butter in a saucepan. Add onion, garlic, sliced black
mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring
and 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.
Vegetables:
Steam up some of your favorite vegetables. Carrot, cabbage, zucchini,
... whatever. Recommended amount: about 6 cups' worth, steamed. (1
small head cabbage, 1 medium carrot, sliced, 1 smallish zucchini, for
example.)
Combine everything in a large casserole dish. Add topping ingredients.
Bake, covered, 45-50 minutes at 350 F.
Recipe by Moosewood Cookbook
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)