"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. "
(1904 - 1974)
PERFECT PROTEIN SALAD
~ Favorite retro-health food salad (and ideal Lenten dish) adapted through the years from 1977 MOOSEWOOD COOKBOOK
3/4 cup dry soybeans (soaked for at least 4 hours or overnight)
3/4 cup dry wheat or rye berries (soaked at least 30 minutes)
1/4 cup cider vinegar
juice and zest of 1 lemon
coarse salt and freshly ground black pepper to taste
1/4 cup minced fresh dill (2 tsp. dried)
1/3 cup mayonnaise
1 tsp. dry mustard
2 minced cloves garlic
1/2 cup minced fresh parsley
1 cup cottage cheese (drain if too much liquid)
4 minced scallions
1 minced large carrot
1 seeded and minced English cucumber
1 minced red, yellow or orange pepper
1/2 cup minced celery
chopped black olives
alfalfa sprouts (opt)
(add or subtract veggies of choice)
- Place soaked soybeans and wheat/rye berries in large pan and cover with water. Bring to boil, partially cover, and simmer until tender (1-1/4 hours). When soybeans are crunchy-tender and grains chewy-tender, rinse in a colander and drain well. Transfer to large bowl.
- Combine everything else and mix well with cooked soybeans and wheat/rye berries.
- Serve garnished with ripe tomato slices ... also yummy stuffed in pita bread and topped with sprouts. (6-8 servings)
* Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.