Meatless magic: a soy stand-in to please the palate and the purse - food matters - Recipe

Italian "Meatball" Sandwich

SERVES 6    55 MINUTES OR LESS

Recipe courtesy of Richard Pierce

These make a great casual party food -- full
of flavor and fun. Melt soy cheese on top for
an even more authentic grinder.

SOYBEANS

(These must soak for several hours. Start
them the night before or early in the day.)

1 cup dried soybeans
1 bay leaf
1 Tbs. olive oil
1 Tbs. minced garlic
1/4 cup tamari or soy sauce
1 Tbs. paprika
1/2 tsp. salt
1/8 tsp. freshly ground pepper

SEASONING

1 Tbs. ground fennel
1 tsp. ground cumin
1 tsp. dried thyme
1 tsp. celery seed
1 tsp. dried oregano
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1/2 tsp. salt
1/8 tsp. cayenne

SANDWICH

1/2 lb. button or cremini mushrooms
2 Tbs. olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 cups Seasoned Soybeans,
  see recipe below
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
2 Tbs. tamari or soy sauce
1 cup dry breadcrumbs
1/3 cup whole wheat flour
Vegetable oil for frying
6 whole wheat hero rolls
2 cups prepared pasta sauce

SEASONED SOYBEANS

1. Place beans in large pot, and add
about 4 cups water. Bring to boil, and cook
3 minutes. Remove from heat, cover, and
let soak, at least 6 to 8 hours or overnight.

2. Drain soaking water, and place rinsed
beans in large pot with bay leaf. Add water
to cover by 2 inches. Bring to boil over
medium-high heat, and skim surface foam.
Cover, and simmer, adding water as needed
to keep beans covered, until beans are
tender, about 2 1/4 hours. Discard bay leaf.

3. In small skillet, heat oil over medium
heat. Add garlic, and cook, stirring often,
I minute. Add sauteed garlic, tamari, paprika,
salt and pepper to beans, and stir
well. Bring beans to room temperature,
and refrigerate until ready to use.

SANDWICHES

1. In small bowl, mix seasoning ingredients.

2. Place mushrooms in food processor, and
pulse on/off until finely chopped.

3. In large skillet, heat oil over medium-high
heat. Add onion, and cook, stirring
often, I minute. Stir in seasoning mix, bell
pepper and mushrooms. Reduce heat to
medium, and cook, stirring often, 3 minutes.
Transfer mixture to large bowl.

4. In food processor, puree half of soybeans.
Add to vegetables in bowl. Add
remaining soybeans to food processor, and
pulse on/off until almost smooth. Add
beans, lemon juice, balsamic vinegar and
tamari to ingredients in bowl, and mix well.

5. Stir in 1/3 cup breadcrumbs and flour, and
form into slightly rounded tablespoonfuls.
If it doesn't hold its shape, add equal parts
of breadcrumbs and flour as needed. Roll
"meatballs" in remaining breadcrumbs
until evenly coated.

6. Fill medium skillet with 1/4-inch vegetable
oil, and heat over medium-high heat until
hot but not smoking. Add "meatballs," in
batches if necessary, and cook until deep
golden brown, about 1 1/4 minutes. Turn,
and brown other side. Transfer to paper
towels to drain.

7. Brush insides of rolls with olive oil.
Lightly toast on griddle or in broiler.

8. Heat tomato sauce, and spoon into roll.
Fill each with 5 or 6 "meatballs," and top
with additional sauce. Serve.

Per serving: 398 calories; 22 grams protein; 15
grams total fat (2 grams sat. fat); 58 grams
carbohydrates; 0 cholesterol; 1,319 mg. sodium;
10 grams fiber.

COPYRIGHT 2002 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved.
COPYRIGHT 2002 Gale Group