Miso sauce for pasta

Yield: 1 servings

Ingredients:

2 tb Safflower oil 1/4 c Yellow miso
8 ea Scallions finely chopped 1 c Vegetable stock warmed
2 ea Garlic cloves

Instructions:

minced 4 tb Chopped fresh parsley In a medium skillet heat oil. Add scallions & garlic & saute for 3 minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock stirring well all the time. Add more liquid if you want a thinner sauce. Vegetarian Times, April 1992

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---------- Recipe via Meal-Master (tm) v8.01

Title: Mixed Vegetable Cutlets

Categories: Vegetables, India

Yield: 12 servings

1 c Cauliflower florets 3 tb Sunflower seeds

1 c Potatoes, diced & peeled 1 1/2 ts Salt

1 c Green peas, frozen or fresh 1/4 ts Black pepper

1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric

1 c Finely shredded carrots 1 ts Garam masala

1/2 c Finely shredded beets 3/4 c Soy milk

1/4 c Finely chopped celery 2 tb Cornstarch

2 ea Hot green chilies, quartered 2 tb Whole wheat flour

2/3 c Cooked chick peas 2/3 c White poppy seeds

3 tb Almonds Ghee for shallow frying

3 tb Walnuts

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of

a pot & cover with water. Put the carrots, beets & celery in a steaming

basket, cover & place over the pot. Cook until the vegetables are

tender-crisp. Drian, saving the water. Add the frozen peas, defrosted

first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick

peas, nuts & seeds & process until the peas are mashed. Some vegetable

water may facilitate this. Add the cauliflower, potatoes, fresh peas, if

using, & beans. Pulse on & off till they are coarsely mashed. Transfer to

a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam

masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond

shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate

for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip

each cutlet into the batter, roll in poppy seeds & set aside briefly to air

dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in

batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, The Art of Indian Vegetarian Cooking"