Date: Mon, 04 Oct 93 18:23:11 EDT From: Christina Hulbe Zucchini Sauce (vegan) serves 2 2 Cups grated zucchini (2 medium) 2 Tbsp nutritional yeast 1 tsp prepared mustard 1/4 tsp salt 1/8 tsp pepper 1/2 small onion, sliced in thin rings and separated 4 cloves garlic, minced 1 Tbsp ginger, grated (or finely minced) 1/4 Cup water or vegetable stock In a small bowl, mix together zucchini, nutritional yeast, mustard, salt and pepper. Warm a small non-stick saute pan over medium heat. Sweat onions in covered pan for 3 minutes. Remove cover, add 1 or 2 tsp of the water and stir to free any browned bits of onion. Add ginger and garlic to the pan with another tsp of water and cook for 2 more minutes. Pour the zucchini mixture and remaining water into the pan, stir, reduce heat to med-low, and simmer, stirring occasionally, for 4 or 5 minutes, until it reaches the desired thickness. Serve over steamed vegetables, pasta, veggie burgers, etc. per recipe (aprox): 148 cal, 0.8 g fat (5% of cals), 9.68 g protein