Date:    Thu, 15 Apr 93 10:31:31 EDT
From:    tara@starburst.umd.edu (Tara McDermott)

You wouldn't think that cream sauce could be low fat and still taste
good, did you?  This following recipe has, to my knowledge, between
2-4 grams of fat per serving (my pasta has 2 grams of fat per serving,
and the soymilk has 2 grams as well), even if you have a really BIG
plate.  I tend to use more sauce than my husband, so your mileage may
vary in serving sizes.  One important note:  Do NOT substitute low-fat
or lite soymilks for the regular soymilk.  There is a definite lack of
taste compared to regular soymilks, and it's just not the same.

This is adapted from a recipe from Simply Vegan (Barbara's Kale Sauce):

Ingredients:
2 cups plain Edensoy soymilk (do not substitute)
1/3-1/2 cup nutritional yeast
1/2 tsp each:  dill, thyme, basil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper (opt)
3 tsp flour (whole wheat only - do not use unbleached white)
4 medium/large leaves of kale

Add everything except the kale to a saucepan and whisk over medium
heat.  Any higher and the soymilk will burn.  Steam kale (or if you're
making pasta, cook it in the boiling water before you add the pasta)
for about 1-3 minutes, depending on how crunchy you like it.  Remove
and cut up in small pieces. When the sauce is thoroughly heated, add
the kale pieces.  Stir until ready to serve.  Remove from heat
immediately, and serve.