| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Vegetarian, Sauces, Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | c | Minced green onions |
| 2 | tb | Olive oil or water for sauteeing |
| 1 | tb | Whole wheat pastry flour |
| 3 | tb | Nutritional yeast |
| 1 1/2 | To 2 cups water | |
| 2 | tb | Sesame tahini |
| 2 | ts | "chicken"-flavored vegetable broth or light miso |
| 1/2 | c | Soymilk |
| Fresh ground pepper to taste | ||
| Ground rock salt |
INSTRUCTIONS
1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. 2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta. From _American Vegetarian Cookbook_ by Marilyn Diamond From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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