| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta * |
| 2 |
tb |
Safflower Oil |
|
|
Sm Onion, chopped (1/4 cup) |
|
|
Clove Garlic, minced |
| 1 1/2 |
c |
Sliced Mushrooms (4 oz) |
| 2 |
x |
Med Zucchini, sliced |
|
|
Lg Tomato, cubed |
| 15 |
oz |
Can Chick peas,drained(1.5 c |
| 6 |
oz |
Can Tomato paste (2/3 c) |
| 2 |
ts |
Curry powder, to taste |
| 1 |
c |
Water |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion
curls, opt. (Slice green part very thin lengthwise. Drop into ice water.
Curls will form in about 15 minutes) Boil a large pot of water; cook pasta
until al dente. While pasta is cooking, heat oil in a saucepan. Add onion,
garlic, mushrooms, and zucchini. Saute until zucchini is tender but not
mushy. Stir in remaining ingredients and cook over medium heat, covered,
for about 8 minutes. When pasta is done, drain well. Spoon vegetables over
pasta. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced
gingerroot; saute with vegetables - serve on beds of hot cooked brown rice
~ serve on couscous NOTE: Vegans are strict vegetarians who eat neither
animal flesh nor animal products, including all dairy products. This dish
would fit into a vegan diet. The chick peas and pasta complement each other
to form a complete protein.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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