| 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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