Recipe - Live Vegetarian Curry

2 tablespoon Oil
One fourth cup Soy sauce
1 teaspoon Curry Powder
One fourth teaspoon Ginger
One fourth teaspoon Cumin
3 tablespoon Brewer's Yeast
2 cup Water
1 md Onion thinly cut or sliced up
1 cup Cauliflower Flowerets
1 cup Broccoli Flowerets
1 md Red Bell Pepper cut into
Strips
1 md Green Bell Pepper cut
Into strips
1 cup Snow peas diagonally
Sliced
1 cup Squash, Butternut
Julienned
3 cup Couscous uncooked
4 cup 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@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04
~0600

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip