Live vegetarian curry

Yield: 6 Servings

Measure 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
\N \N Strips
1 medium Green Bell Pepper -- cut
\N \N Into strips
1 cup Snow peas -- diagonally
\N \N Sliced
1 cup Squash, Butternut --
\N \N Julienned
3 cups Couscous -- uncooked
4 cups Water -- boiling

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


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