Ornish/Pasta Cardozo

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<mx2 source= " MasterCook 5.0 " date= " August 03, 2000 " >

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Pasta Cardozo

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<RcpE name= " Pasta Cardozo " author= " Eat More, Weigh Less by Dean Ornish " >

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* Exported from MasterCook *

 

Pasta Cardozo

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water or vegetable stock

3 tablespoons ketchup

1 cup texturized vegetable protein chunks

1 cup chopped onion

3 tablespoons minced garlic

1/2 cup vegetable stock or white wine

1 cup diced celery

1 cup diced carrots

1 28-ounce can chopped tomatoes

2 tablespoons tomato paste

2 tablespoons soy sauce

1/4 teaspoon dried red chili flakes

1 teaspoon dried oregano

freshly ground black pepper

salt

1 pound dried pasta

1/4 cup chopped fresh basil

 

In a medium saucepan, bring the water or stock to a boil. Remove from the heat

and add the ketchup. Add the vegetable protein chunks, cover, and let soak for 5

minutes. Drain well, chop into 1/4-inch bits, and set aside.

 

In a large saucepan, braise the onion and garlic in the 1/2 cup of stock or wine

for 5 minutes, or until tender. Add the celery and carrots and braise an

additional 5 minutes. Add the chopped tomatoes, vegetable protein, tomato paste,

soy sauce, chili flakes, and oregano. Simmer over low heat for 30 minutes.

Season to taste with pepper and salt. Let the sauce rest while the pasta cooks,

according to package directions. Ladle the sauce over the pasta, garnish w

ith the basil, and serve immediately.

 

Serving size = 1 cup pasta and 1 cup sauce 226 calories 1.4 grams fat 0

milligrams cholesterol 794.4 milligrams sodium without added

salt

 

Source:

" John Cardozo "

Copyright:

" 1993 by Dean Ornish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 45 Calories (kcal); trace Total Fat; (3% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 501mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Sauce is filled with the meatlike texture of the vegetable protein. It

makes filling and satisfyingly delicious meal.

 

Formatted using MC Tagit by KES 8/3/00.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<IngR name= " water or vegetable stock " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " ketchup " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " texturized vegetable protein chunks " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped onion " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " minced garlic " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " vegetable stock or white wine " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " diced celery " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " diced carrots " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " 28-ounce can chopped tomatoes " qty= " 1 " ></IngR>

<IngR name= " tomato paste " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " dried red chili flakes " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " salt " ></IngR>

<IngR name= " dried pasta " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " chopped fresh basil " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

In a medium saucepan, bring the water or stock to a boil. Remove from the heat

and add the ketchup. Add the vegetable protein

chunks, cover, and let soak for 5 minutes. Drain well, chop into 1/4-inch bits,

and set aside.

</DirT>

<DirT>

In a large saucepan, braise the onion and garlic in the 1/2 cup of stock or wine

for 5 minutes, or until tender. Add the celery and

carrots and braise an additional 5 minutes. Add the chopped tomatoes, vegetable

protein, tomato paste, soy sauce, chili flakes, and

oregano. Simmer over low heat for 30 minutes. Season to taste with pepper and

salt. Let the sauce rest while the pasta cooks,

according to package directions. Ladle the sauce over the pasta, garnish with

the basil, and serve immediately.

</DirT>

<DirT>

Serving size = 1 cup pasta and 1 cup sauce 226 calories 1.4 grams fat 0

milligrams cholesterol 794.4 milligrams sodium without added

salt

</DirT>

</DirS>

<Srce>

John Cardozo

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

Sauce is filled with the meatlike texture of the vegetable protein. It makes

filling and satisfyingly delicious meal.

& #013; & #010; & #013; & #010;Formatted using MC Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>