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Title: Live Vegetarian Curry
Categories: Vegetarian African Main
Yield: 6 Servings
| 2 | tb | Oil |
| 1/4 | c | Soy sauce |
| 1 | ts | Curry powder |
| 1/4 | ts | Ginger |
| 1/4 | ts | Cumin |
| 3 | tb | Brewer's yeast |
| 2 | c | Water |
| 1 | md | Onion; thinly sliced |
| 1 | c | Cauliflower flowerets |
| 1 | c | Broccoli flowerets |
| 1 | md | Red bell pepper; cut into st |
| 1 | md | Green bell pepper; cut into |
| 1 | c | Snow peas; diagonally sliced |
| 1 | c | Squash, butternut; julienned |
| 3 | c | Couscous; uncooked |
| 4 | c | 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
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