Name: Live Vegetarian Curry
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

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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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