---------- 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 two pieces long
       2 tb Whole wheat bread flour
     3/4 c  Rolled oats
       1 tb Canola or light sesame oil
       5 tb Soymilk
       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 lg Garlic cloves; minced
     1/2 md Onion; finely chopped
     1/4 ts Dijon mustard
   1 1/2 ts Dried sage
            -OR- ground allspice
     1/4 c  Water
     1/4 c  Cider vinegar
       4    -TO
       8 tb Gluten flour
   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 1991.
   From: mad4@ellis.uchicago.edu (Bill Maddex)