Tasty taler to snack on
1 daily serving for a 15kg dog (33 lb)
It's no longer a secret that soybeans are little all-rounders in the kitchen. But not only in the form of tofu or other soybean products, but also in this recipe, the little bean has made a fixed place for itself in the menu. In China, soy has been one of the most important basic foods for about 5,000 years and is known as the "sacred grain". The soybean made a name for herself in Europe comparatively late, starting in the 20th century. To this day, it is considered one of the most important crops in the world and is cultivated throughout Europe. Soya is also cultivated in Germany and thus does not have to have long transport routes.
- 320g Cooked Soybeans
- 150g Celery
- 80g Wholegrain Rye Bread
- 15g Rolled Oats
- 1 Handful Parsley
- Nutrional Yeast
- Some Savory
- 10g Margarine
- 13g Canola Oil
- 0,5g Salt
- 6g V-Complete - 2g per 5kg Dog
- First, soak the soybeans in water in a pot overnight or for several hours. If you cook legumes yourself, you need a little patience for the cooking process, but you save money and packaging.
- Once the next morning has arrived, drain the water and fill the pot with the soybeans with fresh water. Add some savoury for better digestibility and cook the beans until soft.
- While the beans are cooking, go ahead with the celery. First peel and slice the celery.
With a little water, gently steam the celery slices for about 6 minutes. A steamer insert helps with this step, but don't worry if you don't have one, it will of course work without.
As the celery heats up, it starts to spread its aroma and you can try a piece to see if the slices are already tender.
Leave the cooked celery to cool.
- While the vegetables are cooling, slice the bread and spread with the margarine. Then cut the slices into pieces. The smell of fresh bread captures the room. You may also snack on pieces yourself in between.
- As soon as this has happened, it's time to grind them. This requires a bit of arm work if the process is done by hand with a fork, but a small kitchen aid, such as a moulinette or blender, makes the job easier and chops up the little beans in no time.
- Next, the parsley is washed first and then chopped into small pieces.
The chopped parsley is now added to the crushed soy beans and the composition is completed with the oil, salt, nutritional yeast and V-Complete.
- The oat flakes can be added bit by bit. If the mixture is a little too sticky, just use a little more oat flakes, as these are meant to thicken and give the dumplings their shape. However, if the soybean mixture is too dry, a little water can do wonders for the consistency.
- Now the dumplings can be formed. At first glance, this may look more complicated than it is. Use two tablespoons to scoop out the dough and press it into shape. Just squeeze it well and, with a little practice, this step is done in a flash.
- Soon the dumplings can be served in the bowl together with the bread pieces and the cooled celery slices.
The dish is ready and you can make yourself comfortable.
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