1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 ts Ground cumin
1 pn Cayenne pepper
4 c Vegetable stock or bouillon
-OR water 2 md Carrots; chopped
2 c Finely chopped broccoli
— florets and stalks 2 md Leeks; sliced
— (thoroughly washed) 2 md Tomatoes; coarsely chopped
1/4 c Finely chopped fresh parsley
Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together. Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes. Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately. Source: May All Be Fed – by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias