8 oz. dried white northern beans
4 c. water
1 tbsp. low sodium soy sauce
1 bouquet garni (4 sprigs parsley, 1 tsp. thyme, 1 bay leaf, 1/2 tsp. crushed red pepper)
1/2 c. egg whites (4 to 5 lg. eggs), slightly beaten
3 cloves garlic, minced
5 lg. Swiss chard leaves, stems removed
1/4 lb. fresh whole string beans
1/4 lb. fresh whole okra
1/4 lb. fresh sm. whole carrots
5 artichoke hearts

Cook beans in water and soy sauce with bouquet garni for 1 1/2 hours. Drain and puree beans in blender. Mix pureed beans with slightly beaten egg whites and garlic. Blanch Swiss chard leaves, string beans, and okra for 3 minutes in boiling water and refresh in cold water. Line a non-stick 6 cup loaf pan with overlapping Swiss chard leaves. Spread a 1/4 layer of bean puree, then a layer of vegetables. Continue alternating bean paste and vegetables. The first layer should be okra, then artichokes, then carrots, then string beans, end with beaten paste. Cover with foil and place in a baking pan with 1 inch hot water.

Bake in a preheated oven at 350 degrees for 30 to 45 minutes or until mixture is firm. Serve hot with a tomato sauce or cold with a vinaigrette dressing (no oil). Serves 8 to 10.