- 12 oz angel hair pasta
- 1 tsp olive oil
- 1 onion chopped
- 3 large cloves garlic, minced
- 12 oz soft tofu
- 1 1/2 cups tomato sauce
- 2 cups packed finely chopped kale, steamed
- 2 1/2 cups finely chopped broccoli, steamed
- 1/2 tbsp tamari soy
- 1/2 tsp salt
In large pot of boiling water cook pasta under tender but firm.
Drain and set aside.
In small sauce pan, heat oil over medium heat and saute onion and
garlic until soft. set aside.
In food processor or blender, puree tofu and tomato sauce until
creamy and smooth. Transfer to medium sized pot and heat 3-4
minutes. Stir in kale, broccoli, sauteed onion/garlic and tamari
and salt. Cover and simmer over low heat 7-8 minutes, stirring
Pour over pasta and serve. Garnish with chopped fresh basil if
desired. Servers 4-6
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.