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onion pwd. 2 ½ tsp. salt 1/3 c. lemon juice 2 ½ c. flour ¼ c. oil Mix all together. Blend in blender 2-3 cups at a time. Pour into greased loaf pans. Bake uncovered 2 hrs. @ 275 degrees. Keep in oven after turning off for another hour. Chill, turn out of pan. Mash with soy mayo for sandwich spread. Use in place of tofu in recipes. Good in lasagna. Soy Sandwich Spread 1 c. tomato juice 1 tsp. garlic pwd. 1 c. water 1 Tbsp. oil 1 c. soy flour 2 Tbsp. yeast flakes 1 Tbsp. onion pwd. ½ tsp. salt Blend until smooth. Pour into oiled baking dish. Bake at 400 F uncovered for 40 minutes until crust forms. May be mashed with onion, celery, olives, soy mayo, seasonings, etc. to make a sandwich spread. Unfiltered Soy Milk Place dry soybeans in a saucepan (I do a large amount at one time), cover with a generous amount of water, and soak overnight or for about 8 hrs. Bring the soaked soybeans to a rolling boil and boil for 10-15 minutes (no less than 5 min.). Soybeans foam and boil over easily so watch them carefully to avoid a spill. Remove beans from the stove and rinse with cold water several times, sorting out bad beans. Place 1 c. beans in blender and cover with 2 c. water. Blend until smooth (I blend them a long time to make as smooth as possible). To use for soup base or gravies add 2 more cups water and use as is. To use as milk for cereals, etc. add the following: • 1 Tbsp. sweetener such as honey, fructose, etc. • 1 Tbsp. light olive oil or canola oil • 1-2 tsp. vanilla flavoring or other flavoring • 1/8 tsp. salt • 1/16 tsp. stevia extract powder (or use more honey, etc., to taste) Blend again and pour into container. Add enough water to make 6 cups (more or less according to your taste). Be sure and shake before pouring since the pulp settles to the bottom. Optional: Blend in 1 banana instead of other sweeteners. Optional: Add carob powder for a chocolate flavored milk. Freeze leftover beans in 1 cup amounts for later use.