Date: Mon, 04 Oct 93 18:23:11 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
Zucchini Sauce (vegan)
serves 2
2 Cups grated zucchini (2 medium)
2 Tbsp nutritional yeast
1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
1/2 small onion, sliced in thin rings and separated
4 cloves garlic, minced
1 Tbsp ginger, grated (or finely minced)
1/4 Cup water or vegetable stock
In a small bowl, mix together zucchini, nutritional yeast, mustard,
salt and pepper. Warm a small non-stick saute pan over
medium heat. Sweat onions in covered pan for 3 minutes.
Remove cover, add 1 or 2 tsp of the water and stir to free any
browned bits of onion. Add ginger and garlic to the pan with
another tsp of water and cook for 2 more minutes. Pour
the zucchini mixture and remaining water into the pan, stir,
reduce heat to med-low, and simmer, stirring occasionally, for 4
or 5 minutes, until it reaches the desired thickness.
Serve over steamed vegetables, pasta, veggie burgers, etc.
per recipe (aprox): 148 cal, 0.8 g fat (5% of cals), 9.68 g protein
kwvegan vegan