Ingredients
- 2 cups water
- 3 tb nutritional yeast
- 1/2 c green onions (minced)
- 2 tb olive oil
- 2 tb sesame tahini
- 1 tb wheat pastry flour (whole)
- 2 ts chicken-flavored vegetable
- some rock salt
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
