INGREDIENTS

INSTRUCTIONS

Adapted from 366 Simply Delicious Dairy-Free Recipes by Robin
Robertson  Heat the canola oil in a large skillet over medium heat. Add
the  onion and scallions and cook until softened, about 5 minutes. Add
the  four and cook, stirring, for 2 minutes. Slowly add the milk,
stirring  constantly, to make a smooth sauce. Add the tomatoes and
capers and  cook 2 minutes, stirring. Season with s & p to taste.
Remove the  sauce from the heat and keep warm.  Bring a large pot of
salted water to boil over high heat. Add the  broccoli and cook three
to four minutes. Remove with a slotted spoon  and drain well. Transfer
the cooked broccoli to a larage bowl. Cook  the pasta in the boiling
salted water until tender. Drain.  Add the cooked pasta to the broccoli
in the bowl, along with the soy  cheese and olive oil. Toss to blend.
Add the sauce and toss gently.  Season to taste. Serve immediately.
Posted to JEWISH-FOOD digest V97  #208 by msteinhorn@exit109.com on Jul
4, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 889
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 0mg
Sodium: 475.9mg
Potassium: 783.5mg
Carbohydrates: 161.2g
Fiber: 10.5g
Sugar: 7.2g
Protein: 30.2g