A WOULD OF SOYBEAN WONDERS

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Finally, cover the loaf with a combination of 1/4 cup of catsup, 2 tablespoons of mustard, 2 tablespoons of brown sugar, and 1 tablespoon of molasses . . . and bake it for an hour at 350°F.

(You can also shape the loaf mix into patties and broil or fry 'em to a golden brown. These "burgers" should be sprinkled with grated cheese—or wrapped around a piece of cheese—before they're cooked.)

SOYBEAN MOUSSAKA

Sauté 1 chopped onion and 1 minced clove of garlic—in 2 tablespoons of safflower oil—until the pieces turn golden. Add 3 cups of "basic recipe" ground soybeans, stir to separate any lumps, and then brown slightly. When the beans are ready, mix in 1-1/2 cups of tomato sauce, 1/4 cup of dry white wine or sherry, 1/2 teaspoon of paprika, and 1 teaspoon of salt ... and let the pan simmer for 10 minutes. Meanwhile, cut 1 medium eggplant into 1/4"-thick slices, dip each piece in flour, and sauté 'em in hot oil until they're lightly browned on both sides. Drain the slices on absorbent paper.

While the eggplant drains, grease a 2-1/2-quart casserole dish and line the bottom with 1/8 cup of wheat germ. Then, place alternate layers of eggplant and soybean mixture in the dish, and top it with 2 sliced tomatoes.

For the finishing touch, mix 1 cup of yogurt, 2 egg yolks, 2 tablespoons of melted butter, and 1/4 cup of flour in a separate bowl. Pour this mixture over the tomato slices, sprinkle on another 1/8 cup of wheat germ, and bake the moussaka in a 350° F oven for 45 minutes.

SOYBEAN SUKIYAKI

Cook 1 cup of sliced onions in hot oil until golden. Add 1 cup of sliced celery, 1/2 cup of sliced water chestnuts, and 1 cup of sliced mushrooms . . . and sauté these ingredients for 2 minutes more. After that's done, stir in 1 cup of prepared (whole) soybeans and 1 cup of sliced green scallions.

Then, in a separate bowl, combine 1 cup of soy sauce, 1/2 cup of broth (beef, chicken, or vegetable), 1/4 cup of dry sherry or sake (optional), 3 tablespoons of brown sugar, and 1/4 teaspoon of pepper. Pour this mixture into the pan, cook it for 5 minutes (uncovered), and serve the sukiyaki with rice or thin noodles. (You can use your imagination to vary the vegetables in this recipe. For instance, why not substitute bamboo shoots, green or red peppers, green beans, or thinly sliced carrots for the water chestnuts, mushrooms, or scallions? Each change will produce a distinctive—and delicious—dish.)

SOYBEAN LASAGNA

Sauté 1 large chopped onion and 1 clove of minced garlic. Transfer these ingredients to a big saucepan and stir in 1 large can of tomatoes (use the liquid, too!) and 1 can of tomato paste. Fry some mushrooms (these are optional, so the amount is up to you) and add 'em to the pan, too. Then, lightly brown 2 cups of ground soybeans and mix them in. Bring the ingredients to a boil, reduce the heat, and let 'em simmer (covered) for 1 hour. (While the sauce cooks, add salt and pepper to taste.)

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