pasta - Greek Spaghetti

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* Exported from MasterCook *

 

Greek Spaghetti

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

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. "

 

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Per Serving (excluding unknown items): 964 Calories; 33g Fat (30.0% calories

from fat); 24g Protein; 148g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

1350mg Sodium. Exchanges: 8 Grain(Starch); 3 Vegetable; 1/2 Fruit; 6 Fat.

 

 

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