Greek Spaghetti

[Guest guest]

snatched this from another group........ Looks quick and easy!

 

Greek Spaghetti

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Ingredients

 

16 ounces spaghetti

4 garlic cloves

3 tablespoons oil

2 tablespoons Bragg's or tamari

1 onion -- sliced in half moons

4 Roma tomatoes -- cubed

1 red pepper -- sliced in strips

1 zucchini -- diced

 

Blender Mixture

1 cup Vitasoy (or any nondairy milk)

4 tablespoons fresh lemon juice

1/4 cup oil plus 2 tablespons cashew butter

1 tablespoon rice syrup

1/2 cup water

4 tablespoons nutritional yeast

3 tablespoons arrowroot

1/4 teaspoon black pepper

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1 16 oz can black olives -- sliced

 

Serves 3 to 4 Cook the pasta in rapidly boiling water and stir

frequently. Drain and rinse.

 

In a blender, blend the garlic, oil, and Bragg's. Pour into a saucepan.

 

Saute the onion. When softened a bit, add the tomatoes. Add the pepper

strips and then the zucchini and cook until soft.

 

In a blender, blend the remaining ingredients, except the olives. Pour

it into thee sauce pan when the vegetables are soft. Stir and simmer

until sauce thickens. Add the sliced olives to the thickened sauce.

Serve over spaghetti.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "