Soy of Cooking Publisher: Wiley, John & Sons, Incorporated © 1996 by Marie Oser ISBN: 0471347051

Reprinted with permission from the author, Marie Oser.

Minted Orzo - "Mimi" (p. 177)

Ingredients

• 1 Tbsp olive oil
• 1/3 cup chopped red onion
• 1 1/2 cups sliced baby carrots
• 1 med. zucchini, julienne
• 4 large cloves garlic, minced
• 1 cup fresh peas
• 1/2 cup white wine
• 1 1/4 cups firm silken tofu, drained
• 3/4 cup soymilk
• 2 Tbsp lemon juice
• 1 tsp dried mint
• 1/4 cup nutritional yeast
• 1 cup orzo pasta
• fresh mint leaves for garnish

Directions

Heat oil over medium-high heat in a 10 inch frying pan. Add onion and sauté 1 min. Add carrots. Cook covered, 5 minutes, stirring occasionally. Stir in zucchini, garlic, and peas; cook 3 min. Add wine, and cover, stirring occasionally for 5 to 8 min. In a food processor, blend tofu until smooth. Add soymilk, lemon juice, mint and yeast. Blend. Stir into pan, reduce heat, and simmer until ready to serve. In a small saucepan, boil 2 quarts of water with a bit of salt and canola oil. Add orzo, and boil uncovered, stirring frequently for 8 minutes. Rinse with water, and set aside. Pack cooked orzo into ramekins or custard cups. Overturn cup onto dinner plate and pour sauce over the top. garnish with sprigs of mint.