Soy Bean Casserole
|Celery stalks||2 , chopped|
|Green pepper||1⁄4 , chopped|
|Carrots||3 Medium, grated|
|Mushrooms||10 , washed, trimmed, dried, and sliced|
|Onion/1 teaspoon onion powder may be added to spices||1⁄2 , chopped|
|Safflower oil||2 Teaspoon|
|Cooked soybeans||2 Cup (32 tbs)|
|Dry mustard||1 1⁄4 Teaspoon|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Sweet basil/1 teaspoon fresh basil, chopped||1⁄4 Teaspoon, chopped|
|Ground coriander||1⁄4 Teaspoon|
Saute the vegetables in the oil.
Add to cooked soybeans.
Mix mustard with a little water or tomato juice and combine with the remaining liquid.
Stir into bean and vegetable mixture.
Add remaining ingredients.
Spoon into a greased casserole.
Bake at 350° 30-40 minutes.
Serve with steamed brown rice with green peas and chopped nuts or sunflower seeds.
Or, serve with hot muffins and baked squash.
This supplies complete protein.
A mixed green salad or sliced cucumber gives a crisp contrast.