soybeans & peanuts

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
Nathan Pritikin has a recipe for garbanzo "nuts" that might be a way to do the soybeans.  The dried beans must be cooked until tender, drained and spread in a single layer on a nonstick baking pan.  While still damp, sprinkle on onion or garlic powder (if desired).  Bake at 350 degrees until the beans are quite dry and browned (about 45 minutes).  Shake the beans occasionally while baking to brown evenly.  By freezing the beans after cooking and then baking later, they will be more tender.
These beans may be used to make a garbanzo "nut butter."  Grind 4 cups of the toasted beans in a food processor or blender.  Blend 2 tablespoons cornstarch, 1/3 cup frozen apple juice concentrate (thawed), 1 tablespoon vanilla extract and 1 tablespoon cinnamon into a smooth mixture.  Mix in 1 1/2 cups garbanzo bean liquid from the initial cooking process.  Heat this mixture in a saucepan over low hear, stirring constantly until thickened.  Stir thickened mixture into ground toasted beans.  Use as stuffing for celery sticks or as a spread.
Anxious to hear if it works with soybeans. 
Paula Dominique, Zone 7, AR 
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