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Amaranth
Pasta
with Vegetables
Ingredients
-
1 package Tempeh (optional)
-
4 cups assorted vegetables, choose from:
carrots, mushrooms (shitake or button), green beans, broccoli,
cauliflower, snow peas, turnips, leeks, parsnips, asparagus, yellow squash
-
1 diced onion
-
2 - 3 minced garlic cloves
-
2 Tbsp. Kudzu
-
8 oz.
Amaranth pasta
-
Braggs & Mirin (to taste)
-
Grated fresh ginger (to
taste)
Method
- Chop vegetables and steam in a wok or heavy skillet.
- Cut tempeh into
chunks and cook in the vegetable stock, adding seasoning and more water,
if needed.
- Let steam 20-25 minutes. (Ed note: If you like your
vegetables crunchy, less time is required.)
- While tempeh is cooking, put
water on to boil for the pasta, and cook according to directions on
package.
- Next, melt the Kudzu in a small amount of water and stir into the
stock. This will thicken the stock and make a sauce. If too thick, add a small amount of water, a little at a time, and stir while adding Kudzu.
When sauce has reached the right consistency, turn off heat and add the
vegetables back in.
- Mix gently and serve over the cooked pasta.
About The Author
Micki Iborra is a licensed nutritionist. She can be reached at the White
Crane Healing Arts Center, 1234 N. University Dr., Plantation, FL.
954-474-5404.
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