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Directions: In a large pan, cook onions, green pepper and mushrooms in 1/4 c water for
10 minutes. Remove from heat. Blend in flour. Then slowly stir in 3 cups
soymilk, 1 c water and 2 T tamari. Cook over medium heat, stirring almost
constantly till mixture boils and thickens. Stir in pimiento. Cook and stir
about 2 minutes longer to heat pimiento. Serve hot over rice, whole grains,
toasted bread, baked potatoes, potto baskets or pastry puffs.
| Ingredients: 1 Onion; chopped 2 Bell peppers, green; chopped 1/2 Pound(s) Mushrooms; chopped 3/4 Cup(s) Water 3/4 Cup(s) Flour 1 Cup(s) Peas 3 Cup(s) Soymilk 2 Tablespoon(s) Tamari 4 Ounce(s) Pimiento, chopped |
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