Live vegetarian curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Curry Powder |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cumin |
| 3 | tablespoons | Brewer's Yeast |
| 2 | cups | Water |
| 1 | medium | Onion -- thinly sliced |
| 1 | cup | Cauliflower Flowerets |
| 1 | cup | Broccoli Flowerets |
| 1 | medium | Red Bell Pepper -- cut into |
| Strips | ||
| 1 | medium | Green Bell Pepper -- cut |
| Into strips | ||
| 1 | cup | Snow peas -- diagonally |
| Sliced | ||
| 1 | cup | Squash, Butternut -- |
| Julienned | ||
| 3 | cups | Couscous -- uncooked |
| 4 | cups | Water -- boiling |
Directions
In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce.
Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours.
Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes.
To serve: Spoon marinated vegetables over couscous. Serves 6.
Variation: Substitute cooked bulgur wheat or brown rice for couscous.
Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :
From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600
File
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