Categories: Pasta, Vegetarian 
      Yield: 4 servings 
  
  1 1/4 tb Olive oil                         1/4 c  Gluten flour 
      2 c  Coarsely chopped parsnips           2 ts Nut yeast 
    3/4 c  Finely diced onions                 1 ts Salt 
      1 tb Minced garlic                     1/4 ts White pepper 
    1/2 c  Garbanzo flour                           Peanut oil; for frying 
  
  Saute vegs in oil until onions are translucent and parsnips are soft. 
  Process until a smooth paste is formed.  Add all remaining ingredients 
  except peanut oil and blend until well mixed.  Heat oil in a 3" deep 
  skillet to 375.  Fill the bowl of a tablespoon w/batter and use a second 
  spoon to scoop it into the oil.  It may help to oil the spoon, but I 
  haven't had any problems.  Don't fry more than four at a time because they 
  get done in less than a minute and if you leave them longer they'll burn 
  and the fat content will skyrocket.  Drain and serve. 
   
  For the tomato sauce I recomend your basic homemade tomato sauce w/o any 
  bay leaf but some extra red wine.  Figger it out for yourself.  If you 
  can't make your own tomato sauce you've already read too far;-) 
   
  (also from Friendly Foods, serves 4) 
   
  From: mad4@ellis.uchicago.edu (Bill Maddex)