| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Omani |
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Eggless pasta |
| 12 |
c |
Water |
| 1 |
c |
Maple syrup |
| 1/2 |
c |
Ground walnuts; or 1/3 cup ground |
|
|
; poppy seeds |
| 1/2 |
ts |
Lemon rind; minced |
| 1 1/2 |
c |
Raisins |
| 1/2 |
ts |
Powdered cloves |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Cook pasta in boiling water until done. Drain. Heat maple syrup and walnuts
or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon
rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more
minutes. Add cooked pasta. Mix well and serve warm. You can also pour the
mixture into a baking dish and bake at 350 degrees for 20 minutes before
serving. Serves 8.
Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams.
Debra Wasserman. Recipes from The Lowfat Jewish Vegetarian Cookbook:
Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian
Resource Group, copyright 1994 by Debra Wasserman).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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