Dairy-free Pasta "cheese" Sauce

Throughout the millennia of human history, up until the past two decades or so, people took for granted that the differences between men and women were so obvious as to need no comment. They accepted the way things were. But our easy assumptions have been assailed and confused, we have lost our bearings in a fog of rhetoric about something called equality, so that I find myself in the uncomfortable position of having to belabor to educated people what was once perfectly obvious to the simplest peasant.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Vegetarian	Pasta, Sauces, Vegetarian	4	Servings

INGREDIENTS

1/2	c	Minced green onions
2	T	Olive oil or water for
		sauteeing
1	T	Whole wheat pastry flour
3	T	Nutritional yeast
1 1/2		To 2 cups water
2	T	Sesame tahini
2	t	"chicken"-flavored vegetable
		broth or light miso
1/2	c	Soymilk
		Fresh ground pepper to taste
		Ground rock salt

INSTRUCTIONS

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.
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 57 Calories From Fat: 35 Total Fat: 4.1g Cholesterol: 0mg Sodium: 18.3mg Potassium: 105.6mg Carbohydrates: 3.5g Fiber: 1.2g Sugar: <1g Protein: 2.5g