| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Digest, Vegan, Main dish, Fatfree |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Chopped artichokes, plus liquid |
| 2 |
|
3 large garden-fresh tomatoes, chopped |
| 4 |
|
5 cloves garlic, crushed |
| 1 |
lg |
Onion, chopped |
| 2 |
tb |
Flour, dissolved in 1 c cold water skim milk to taste splash balsamic vinegar lots of fresh basil, chopped (1/2 cup, chopped) spinach noodles, cooked and drained |
INSTRUCTIONS
Saute onion in vinegar. Add can of artichokes and liquid. Make sure the
pieces are bite-sized.
Add flour and stir while cooking for approxiately 5 minutes. Skim milk can
be added to thin mixture.
Add the chopped tomatoes, and basil and cook for another 10-15 minutes.
Serve over spinach noodles.
jerde@vmdb.vet.purdue.edu (Lynn Warble)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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