Sunday, March 07, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004
1/2 whole leek, sliced (thin slices from the root to the green, no further)
8 ounces button mushrooms, chunked
1 yellow squash, sliced
1 Tbls chopped garlic
1 8 ounce can white navy beans, drained
1/2 Cup vegetable oil
2 Tbls all-purpose flour
2 Tbls soy spread
2 Cups water
1/2 Cup white wine
salt and white pepper to taste
Start with a roux.
In a heavy pan heat 1/2 the vegetable oil to high and add the flour, stirring all the while until the mixture is smooth and slightly off white, don't brown! Add 1 Cup cold water and continue stirring until smooth, 1 minute, tops. Shut down and set aside.
In a large pot heat the remaining vegetable oil and soy spread to medium-high heat. Add the leeks, squash, mushrooms and garlic, saute for 2 minutes. Add the wine and cover for 4 minutes. Now, add the beans and remaining water, reduce the heat to low. Cook covered for 20 minutes. Season to taste
Serve with toasted French bread quarters*
* French bread quarters: Slice a small loaf lengthwise into quarters, apply soy spread to each cut face and toast lightly.