Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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