| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Toronto |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Nutr. yeast flakes |
| 1/4 |
c |
Whole wheat flour |
| 2 |
tb |
Arrowroot or cornstarch |
| 1 |
ts |
Salt |
| 2 |
c |
Water or veg. stock |
| 2 |
ts |
Oil (I omitted it without adverse results) |
| 2 |
ts |
Prepared mustard |
INSTRUCTIONS
From: dts@sympatico.ca
Date: Tue, 23 Jul 1996 08:19:46 -0400
I usually take a heaping tablespoon and stir it into whatever savoury soup
I'm about to have. I've also sprinkled it over pasta, sort of like parmesan
cheese, when I've been too lazy to make it into a proper sauce. The
following recipe for a 'cheesy' sauce is from Lifelines magazine, the
newsletter of the Toronto Vegetarian Association. This recipe makes a lot;
I usually quarter the amounts.
Mix dry ingredients in a small saucepan or heat-proof bowl and whisk in
water or stock. Beat well to remove lumps. Cook over a low heat, stirring
constantly, until sauce thickens. Remove from heat and stir in oil and
mustard. The sauce will thicken further as it cools, but can be thinned
later with more water or stock. Great over pasta, broccoli, in casseroles,
etc.
fatfree digest V96 #203
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”