| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/4 | tb | Olive oil |
| 2 | c | Coarsely chopped parsnips |
| 3/4 | c | Finely diced onions |
| 1 | tb | Minced garlic |
| 1/2 | c | Garbanzo flour |
| 1/4 | c | Gluten flour |
| 2 | ts | Nut yeast |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| Peanut oil; for frying |
INSTRUCTIONS
Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-) (also from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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