Soybean Pie

Source: More-with-Less Cookbook
Date tried: February 24, 2013
Yield: 4 servings
Time needed: 40 minutes

Prior preparation needed
Soak and cook soybeans

I really enjoyed this recipe! The soybeans can be cooked up to a few days ahead of time (or retrieve some you saved in the freezer). Everything else can be put together in 10 minutes, then its 25 minutes in the oven.  The blend of corn, bean, chili and tomato flavouring was superb.  And the pat-in-the-pan cornmeal crust was a cinch even for this pastry-challenged chef.

Soybean Pie

Soybean Pie
1 cup soybeans
3 cups water
1 Tbsp. oil
1 medium-sized onion, chopped
1 clove garlic, minced
1 cup tomato sauce
2 tsp. chili powder
1 tsp. Worcestershire sauce
Salt and pepper to taste

½ cup cornmeal
½ cup flour
1 tsp. salt
1 Tbsp. shortening
1 egg
¼ cup water
½ cup grated cheese

Soak soybeans in water overnight.
Bring beans and water to boil, then lower heat and simmer, covered, 3-4 hours.
Drain beans.

Preheat oven to 350oF
Heat oil in skillet.
Sauté onion and garlic about 5 minutes.
Stir in drained soybeans and heat another minute.
Add tomato sauce, chili pepper, Worcestershire sauce, salt and pepper.
Let simmer another few minutes while preparing the cornmeal crust.

Combine cornmeal, flour and salt in a medium bowl.
Cut in shortening.
Beat egg with water in a small bowl.
Add to cornmeal mixture.
Press into a 9” pie plate.
Fill crust with soybean mixture.
Top with grated cheese.
Bake about 25 minutes.

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Zucchini Vinaigrette

Source: Food Combining for Health
Date tried: April 18, 2018
Yield: 4 servings
Time needed: 1 hour to allow for cooling.

A tasty little side dish, And another way to use zucchini.

Zucchini Vinaigrette

Zucchini vinaigrette
8 small zucchini
1 tsp. sea salt
1 large onion
6 Tbsp. olive oil
3 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. clear honey
paprika
1 Tbsp. chopped parsley

Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.

Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.

About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.

Four Bean Salad

Source: Simply in Season
Made: August 5, 2012
Yield: 12 servings
Time to make: 15 minutes assembly + at least 1 hour to chill.

Prior preparation needed
Cook black beans and pink beans if using dried beans.

 A perennial favorite. Is there anyone who does not love the beautiful colours of a mixed bean salad?

Four Bean Salad

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Sprouted Wheat Burgers

Source: Ecological Cooking
Made: August 13, 2012
Yield: 8 burgers
Time needed: less than 30 minutes if using left-over cooked barley; add 40 minutes to cook barley.

Prior preparation needed:
Start sprouting wheat several days in advance.
Barley can be cooked in advance.

Veggie burgers tend to be more delicate than meat burgers and fall apart more easily.  On the plus side though, they often taste great.  I very much like this combination of flavours. 

Sprouted Wheat Burger

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