1/2 c  Minced green onions

      2 tb Olive oil or water for

           -sauteeing
      1 tb Whole wheat pastry flour

      3 tb Nutritional yeast

  1 1/2    To 2 cups water

      2 tb Sesame tahini

      2 ts "chicken"-flavored vegetable

           -broth or light miso
    1/2 c  Soymilk

           Fresh ground pepper to taste
           Ground rock salt
   1.  Heat green onions and olive oil or water in a medium skillet and

  sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional
  yeast and slowly add water, whisking to combine ingredients into a smooth
  sauce. Stir in tahini and vegetable broth.
   2.  Whisking continuously, allow sauce to cook over medium heat until it

  begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking
  continuously until it is thick and bubbly. Season with freshly ground black
  pepper and ground rock salt, if desired.
   Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta.
   Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1
  pound of thin green pasta.
   From _American Vegetarian Cookbook_ by Marilyn Diamond