| 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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