Colorful Soybean Casserole

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* Exported from MasterCook *

 

Colorful Soybean Casserole

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 256

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pressure Cooker Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow soybeans

Spring water

2 3 inch kombu pieces

1 shiitake mushroom

5 large dried lotus root pieces

6 pieces dried tofu

(2 by 2 1/2 inches thick)

1 celery stalk -- sliced

1 dried daikon -- shredded

1 carrot -- sliced

1 burdock -- sliced

1 pinch sea salt

1 1/2 tablespoons tamari soy sauce

1 teaspoon kuza

Grated fresh ginger

1 tablespoon mirin -- up to 2

(optional)

 

This is my favorite casserole. It is very delicious, creates strong energy

and attraction between man and woman, and may also be taken medicinally by

those who are chronically ill.

 

Soak the soybeans in cold water overnight in 2 1/2 cups of water per cup of

soybeans. Next day, put the beans and the soaking water in a pressure

cooker. Boil the soybeans uncovered for 15 minutes. Remove the beans and

skim off the hulls. Then put beans back in pressure cooker, cover, and

bring up to pressure.

 

Soak kombu, shiitake, lotus root and dried tofu for 10 minutes. After

beans have cooked about 70 to 80 percent, approximately 20 minutes, reduce

the pressure, open the pot, and layer the kombu, shiitake, lotus root, and

dried tofu on top of the beans. Bring back to pressure and cook for 10

more minutes. Reduce the pressure, open the pot, and remove the beans and

vegetables and put them on separate plates.

 

Slice the cooked kombu and put it in the bottom of a large saucepan. Add a

little water. On top of the kombu lay the soft vegetables, such as celery,

shiitake, daikon, and tofu. Then add the root vegetables and the lotus

root. Finally on top, place the partially cooked soybeans, add a pinch of

sea salt, and any original water remaining in the pressure cooker. Cover,

cook for 30 minutes, or until the carrots and celery are soft. Then add

the tamari soy sauce. Finally add 1 teaspoon of kuzu to make a creamy

sauce and a little grated fresh ginger for flavoring. For a slightly

sweeter taste, the mirin may be added, if desired. The soybeans should be

very tender and sweet when this dish is done.

 

Variation: Depending on availability, some vegetables may be omitted or

added. Seitan makes this dish especially delicious. If not using a

pressure cooker, boil the beans in a pot with a drop top for about 1 hour

prior to cooking with the soft vegetables.

 

 

 

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