Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Minced green onions 2 tb Sesame tahini
2 tb Olive oil or water for 2 ts "chicken"-flavored vegetable
-sauteeing -broth or light miso
1 tb Whole wheat pastry flour 1/2 c Soymilk
3 tb Nutritional yeast Fresh ground pepper to taste
1 1/2 To 2 cups water Ground rock salt

1. Heat green onions and olive oil or water in a medium skillet and
sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional
yeast and slowly add water, whisking to combine ingredients into a smooth
sauce. Stir in tahini and vegetable broth.

2. Whisking continuously, allow sauce to cook over medium heat until it
begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking
continuously until it is thick and bubbly. Season with freshly ground black
pepper and ground rock salt, if desired.

Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta.

Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1
pound of thin green pasta.

From _American Vegetarian Cookbook_ by Marilyn Diamond

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