| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Casseroles, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Dry soybeans, soaked |
| 1/4 | c | Grated carrots |
| 1 | c | Water |
| 1 | Bay leaf | |
| 2 | lg | Potatoes, cubed |
| 1 1/2 | c | Carrots, cubed |
| 1 1/2 | c | Celery, chopped |
| 1 1/2 | c | Green bell pepper, chopped |
| 1 | Handful parsley, chopped | |
| 1 | ts | Marjoram |
| 1 | ts | Sage |
| 2 | tb | Whole wheat flour |
| 2 | tb | Soy flour |
| 4 | tb | Ghee |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
INSTRUCTIONS
ROUX Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender. In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds. When it thickens, serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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