from Felix Weber
- Bavaria, Germany
Cook potato, carrot, garlic, and onion in the 1 cup of water till
vegetables are very soft.
- 1 medium potato, peeled and cubed
- 1 small carrot, thickly sliced
- 1 small onion, quartered
- 1 clove garlic (I use 2)
- 1 cup water
- 1 tsp. salt
- 4 oz. tofu
- 1/2 cup brewer's yeast
Pour into blender, along with tofu, salt and brewers yeast, and puree.
Add more water if necessary.
The ending consistency should be very thick, like a cheese sauce.
If you like a bit of a "kick" to the sauce, like what using sharp
cheddar would give, add some hot sauce.
You'll be tempted to use more than 1 cup of water, but don't until
the final pureeing stage, since you don't want to end up making
this too thin.
You can always add more water/broth/white wine at the end; however,
this is not a sauce you can "cook down".
A good way to use this as a main dish is to add 1 package frozen
broccoli (thawed, and squeezed dry of all moisture) and a jar of
Serve over cooked rice.