| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Digest, Sept., Fatfree | 1 | Servings |
INGREDIENTS
| 1 1/4 | c | Soy milk |
| 1 | tb | Plus 1 Tspn flour ( I use |
| Whole wheat) | ||
| 4 | To 8 cloves garlic (I am a | |
| Garlic fanatic) | ||
| 1 | pn | Basil |
| 1 | pn | Oregano |
| 1 | pn | Parsley |
| 1/4 | c | Shredded Tofu-Rella Cheddar |
| Cheese | ||
| 1/4 | c | Shredded Tofu-Rella Jack |
| Cheese | ||
| x | Spike seasoning | |
| 1 | ts | Margarine (optional) |
INSTRUCTIONS
Tofu-Rella cheese can be found at most health food stores, I buy mine at Trader Joe's or Mothers Market, which are both California based. Directions: Bring soy milk, garlic, basil, oregano, parsley, spike and margarine (which is optional) to a rolling boil. Slowly SIFT the flour while continuing to stir as the flour will clump. After the flour is thoroughly disolved stir in the cheese until the sauce has thickened. If the sauce is not thick enough, add more cheese, if it is too thick add more soy milk. This tastes great over pasta, steamed vegetables and speghetti squash. For those of you that still eat seafood products, I occasionally add imitation crab meat (white fish) towards the end as to not overcook the fish. Well, hope you enjoy this recipe!! Let me know what you think of it! Happy eating! Karen@medicaldata.com. Fatfree Digest [Volume 10 Issue 47], Sept. 24, 1994Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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