Yield: 4 servings
|½ cup||Dry soybeans, soaked|
|¼ cup||Grated carrots|
|1 \N||Bay leaf|
|2 larges||Potatoes, cubed|
|1½ cup||Carrots, cubed|
|2 tablespoons||Whole wheat flour|
|2 tablespoons||Soy flour|
|1½ cup||Celery, chopped|
|1½ cup||Green bell pepper, chopped|
|1 \N||Handful parsley, chopped|
Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add spices & herbs & simmer for 20 minutes or until vegetables are tender.
In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds.
When it thickens, serve.
King & Scott, "Food for Thought" ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
Submitted By GAIL SHIPP On 09-24-95