| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, African, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Curry Powder |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Cumin |
| 3 |
tb |
Brewer's Yeast |
| 2 |
c |
Water |
| 1 |
md |
Onion — thinly sliced |
| 1 |
c |
Cauliflower Flowerets |
| 1 |
c |
Broccoli Flowerets |
| 1 |
md |
Red Bell Pepper — cut into |
|
|
Strips |
| 1 |
md |
Green Bell Pepper — cut |
|
|
Into strips |
| 1 |
c |
Snow peas — diagonally |
|
|
Sliced |
| 1 |
c |
Squash, Butternut — |
|
|
Julienned |
| 3 |
c |
Couscous — uncooked |
| 4 |
c |
Water — boiling |
INSTRUCTIONS
In a blender, combine oil, soy sauce, vegetable seasoning, spices,
nutritional yeast and water. Blend until mixture becomes a smooth sauce.
Mix together vegetables in a large bowl.Pour in sauce and allow vegetables
to marinate for 3 hours.
Place couscous in a bowl and add boiling water. Cover and set aside until
water is absorbed, about 15 minutes.
To serve: Spoon marinated vegetables over couscous. Serves 6.
Variation: Substitute cooked bulgur wheat or brown rice for couscous.
Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT
article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g
prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source:
Vegetarian Times, October 1993/MM by DEEANNE
Recipe By :
From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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