Soy gevult

Yield: 6 servings

Measure Ingredient
2 cups Soybeans; soaked 3 hrs.
2 teaspoons Salt
1 cup Sour cream
1½ ounce Dried black mushrooms
2½ cup Boiling water
1½ cup Chopped onion
2 Cloves garlic; crushed
3 tablespoons Butter
3 tablespoons Flour
1 teaspoon Salt
2 tablespoons Tamari soy sauce
2 tablespoons Sherry

1. Put soybeans and 2 tsp. salt in saucepan and cover with water. Cook 1¾ hours, or until tender. When still hot (and drained), toss with sour cream.

2. 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.

3. Melt the butter in a saucepan. Add onion, garlic, sliced black mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring & 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.

4. Steam up some of your favorite vegetables. Carrot, cabbage, zucchini....whatever. Recommended amount: about 6 cups' worth, steamed. (1 small head cabbage, one medium sliced carrot, one smallish zucchini, for example.)

5. Combine everything in large casserole. Add 2 more tbs. sherry, 2 more tbs. tamari, and lots of black pepper. Bake covered, 45-50 minutes at 350 F.

Per serving: 432 Calories (kcal); 26g Total Fat; (52% calories from fat); 25g Protein; 28g Carbohydrate; 33mg Cholesterol; 1486mg Sodium Food Exchanges: 1 ½ Grain(Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates

Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0n.

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