Breakfast

[Durgan]

http://www.durgan.org/URL/?PUFKP 7 May 2012 Breakfast
My standard breakfast soy beans and oats with skim milk. Simple, quick, nourishing, and palatable.
http://www.durgan.org/URL/?QIUDU 22 November 2011 Cooking Soy Beans

[demi]

how do you make your beans?
are you vegaterian durgan?

[British Red]

When do you add the bacon ?

[Durgan]

how do you make your beans?
are you vegaterian durgan?

No. I am not a vegetarian. I love food, but am of the opinion that our current food supply system is insidiously killing us. Sure we get the necessary nutrient, but are fattening up as if we were producing pigs ready for market. I decided to do something about the problem.

Here is how I do the soy beans. I have been eating the beans for breakfast for about 30 plus years.
http://www.durgan.org/URL/?QIUDU 22 November 2011 Cooking Soy Beans

A bowl of soy beans are eaten for breakfast, which replaces eggs for me. About a 20 day supply is prepared at one time, and kept in the refrigerator. I ingest slightly less than 100 pounds per year and buy in 55 pound bags of non modified beans.

Method: Wash several times, boil for about 15 minutes, wash again. Place in beans in colander which is insert for pressure cooker. Oil gasket area of pressure cooker to prevent gasket sticking. Boil without rocker for about ten minutes to remove air. Add rocker and cook for about two hours at 15 PSI.Remove when cooked and place in a pot, use any water left in cooker, and add more water for blending.Add some molasses to suit taste, and boil for about ten minutes to mix. Blend and pour into jars and store in the refrigerator. A litre and one half of dried soy beans is sufficient for one person for about 20 days, eating a bowl full daily.

[demi]

by 'molasses' do you mean some kind of sugar? you have it sweet?

if not, dont you add any salt & pepper and herbs ect for flavour?

iv got some beans boiling just now for the dinner im making with garlic and the first of the fresh dill from the balcony :)

[Durgan]

Molasses adds a bit of flavour. It is my only added sugar in anything. The flavour is sort of neutral, and my intent is not something particularly delicious but palatable. The molasses meets the criteria without any effort. Replaces the traditional bacon and eggs, which I have weekly at a social breakfast. I relish every morsel. Old habits are hard to kill.

[Mustardseedmama]

Molasses is a syrup made of boiled cane juice. Depending on the processing and where the cane was grown is can be very mild or quite strongly flavored. It's wonderful in Gingersnap cookies, and fabulous mixed with butter and spread on fresh hot biscuits (the Southern kind of biscuits---don't know how it would be on "Y'alls" kind!).

Most of the brown sugar available today is made by spraying white sugar with molasses, with the only exception I can think of being C&H Pure Cane Brown Sugar, which I splurge for, because I like the flavor so much better than the sprayed white stuff.