Vegetarian chef alters the path of mainstream cooking - includes recipes

Nutrition Health Review, Summer, 1996 by Lori B. Okonski

-- A gold medal-winning recipe at the 1996 International Culinary Olympics, reprinted from Eco-Cuisine: An Ecological Approach to Gourmet Vegetarian Cooking: Ten Speed Press, 1995.

Fettuccine with Creamy Squash Sauce

Yield: 6 servings. Time: 25 to 35 minutes

    1 medium butternut squash (3 cups), peeled, diced, and steamed
    2 cups soy milk
    2 tablespoons arrowroot (or cornstarch)
    3 tablespoons olive oil
    1 cup thinly sliced celery, cut on the diagonal
  1/2 cup peeled and thinly sliced carrots, cut on the diagonal
    2 cups diced onions
    2 teaspoons dried rosemary
    1 tablespoon dried savory
    1 tablespoon minced garlic
1 1/2 teaspoon sea salt
    2 tablespoons chopped basil (or 2 teaspoons dried basil)
    6 cups cooked whole wheat fettucine