- 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
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.