Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 It's a toss-up between Nava Atlas's " Lentils and Spinach Curry " (with homemade curry powder) and Robin Robertson's " Fettucine with White Beans and Sage " from " Vegan Planet. " The former is from " Vegetariania, " which I started using in the mid-80s. I got permission to include it in " No More Bull! " and here's a link to a Mad Cowboy Newsletter issue that has the main recipe and powder: Mad_Cowboy/message/80 Note: most issues have some recipes in them, so you can check them out in the archives at the above address. Robin's excellent recipe is essentially a 15 oz can of drained white, navy, or similar, onions, fresh sage (or powdered), balsamic vinegar, pepper, 1/2 cup water, 1 1lb. pasta. Saute chopped onion (I do it in a little water), add chopped sage, beans, 1 (or more!!) TBL of balsamic vinegar. Cook a bit until well mixed, ground pepper to taste. Let cool. Put in food processor, add 1/2 cup water (she recommends warm stock), blend until a nice velvety sauce. Adjust by adding more liquid if need be to get right texture. Pasta should already be cooked and kept warm; mix sauce into pasta (I use a 7-grain fettucine that has flax seed in it). I once cooked for a week or two for some carnivorous friends and their kids. The only night that EVERYONE liked EVERYTHING I made was the above recipe doubled, with wok garlic stir-fried kale, mixed greens salad. FYI, Mark Quote Link to comment Share on other sites More sharing options...
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