| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Salads, Pasta, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Any EDEN Spirals or Shells OR- EDEN Udon Japanese Pasta |
| 1 |
bn |
Broccoli (optional) cut into flowerettes |
| 1 |
|
Carrot cut into thin matchsticks |
| 1 |
md |
Red pepper sliced into thin strips |
| 1 |
bn |
Green onions; sliced |
| 15 |
oz |
Can EDEN Navy Beans OR- any EDEN Canned beans (drained) |
| 4 |
|
Cloves garlic peeled and pressed |
| 1/3 |
c |
EDEN Toasted Sesame Oil |
| 3 |
tb |
EDEN Umeboshi Paste |
| 1/8 |
c |
Water (or more) |
INSTRUCTIONS
Cook pasta as package directs, drain and cool. (If using udon, break into
thirds and cook according to package directions.) While noodles are
cooking, bring 3 cups of water to a boil. Blanch carrots and broccoli
separately in boiling, salted water for 1-3 minutes. Vegetables should be
lightly cooked, crisp and bright. Drain and rinse with cool water to set
color. Mix pasta, beans, vegetables, pressed garlic, and red pepper.
Prepare salad dressing by mixing umeboshi paste, oil, and garlic in a
blender. Add water to achieve desired consistency. Mix into salad. Serve
hot or cold.
Variations: Omit water and replace Umeboshi Paste with Ume Vinegar (to
taste). Green pepper can replace broccoli.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Yield: 4-5 servings
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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