Amazing Vegetarian or Vegan Lasagna

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Ingredients:

• 12 lasagna noodles estimate
• 1 onion
• 1 garlic clove chopped
• 2 tablespoons olive oil
• 1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
• 1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
• 1/4 cup chopped parsley
• 1 lb firm tofu
• 1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
• 3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
• 1 tablespoon nutritional yeast flakes
• parmesan cheese

Steps:

• Cook lasagna noodles according to the package directions
• Saute onion and garlic in oil until tender Add vegeburger or gluten
• Stir in speggetti sauce and parsley; simmer for 5 minutes
• Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
• Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
• Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
• In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius

Asian-Style Noodles With Spinach, Carrots and Mushrooms

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Ingredients:

• 7 ounces thin cellophane noodles or mung noodles
• 1/2 cup tamari
• 3 tablespoons sesame oil
• 3 tablespoons sugar
• 2 tablespoons minced fresh garlic you can use less
• 1 tablespoon vegetable oil
• 1 onion sliced
• 1 teaspoon dried chili pepper flakes to taste
• 3 carrots peeled and cut into matchsticks about 2-inches long
• 1/2 lb button mushroom sliced
• 3 cups fresh Baby Spinach
• green onion chopped

Steps:

• Soak the noodles in a bowl of warm water to cover until softened this will take about 8-10 minutes for thin noodles drain well
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside
• In a blender or using a whisk blend the tamari sesame oil sugar and garlic until smooth if you are using a whisk mix until no sugar granules remain
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke
• Add in the onions carrots and dry pepper flakes; cook for about 3 minutes or until the onions are softened
• Add in sliced mushrooms and stir-fry until softened about 4 minutes
• Add in the fresh spinach and stir-fry for about 30 seconds
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed about 3-5 minutes
• Transfer to a large bowl and sprinkle with green onions if desired

Baked Penne With Tomatoes And Peas

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Ingredients:

• 8 ounces penne
• 1 cup frozen peas thawed
• 1 cup cherries or 1 cup grape tomatoes halved
• 2 cups bottled pasta tomato sauce
• 2 cups shredded low fat mozzarella divided
• 1/2 cup grated parmesan cheese divided

Steps:

• Preheat oven to 450 degrees
• Cook pasta according to package
• Drain
• Meanwhile toss together peas tomatoes and pasta sauce
• Stir in 1 1/2 cups mozzarella and 1/4 cup Parmesan
• Toss pasta with vegetables and sauce; spread in pan coated with cooking spray
• Top with remaining cheeses
• Bake 15 minutes or until cheese on top is lightly browned and bubbly

Baked Ziti

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Ingredients:

• 26 ounces spaghetti sauce
• 16 ounces reduced-fat sour cream
• 14 ounces vegetable broth
• 1 cup mozzarella cheese shredded
• 1 cup parmesan cheese shredded
• 16 ounces ziti pasta

Steps:

• Preheat over to 400F
• In a large mixing bowl combine spaghetti sauce with sour cream Stir in broth
• Add 1/2 cup Mozarella and 1/2 cup Parmesan cheese
• Stir in ziti and blend well
• Pour out into 9x13-inch baking dish cover with foil and bake for one hour
• After one hour take out baking dish uncover carefullyvery hot steam and sprinkle with remaining cheeses
• Return dish to oven without cover and bake 5 more minutes or until cheese is melted

Bell Peppers Stuffed With Orzo amp; Cheese

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Ingredients:

• 8 ounces orzo pasta
• 6 red peppers or 6 green peppers
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup pitted kalamata olive
• 1/4 cup fresh parsley chopped
• 2 teaspoons pine nuts
• 1/8 teaspoon hot sauce to taste
• 1/2 lb goat cheese or 1/2 lb cubed mozzarella cheese

Steps:

• Preheat oven to 400 degrees F
• Cook pasta 3/4 of time recommended on package
• Cut tops off peppers and remove seeds
• Mix salt pepper and oil and spread on insides of peppers
• Chop olives and mix with parsley and nuts
• Drain pasta and mix with olive mixture and hot sauce
• Stir in cheese and spoon into peppers
• Place in an oil greased pan and cover with foil
• Bake 20 minutes remove foil and bake another 15 minutes or till peppers are tender

Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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Ingredients:

• 1 16 ounce package lasagna noodles Ronzoni brand
• 1 cup Fontina cheese shredded
• 1 10 ounce package frozen chopped spinach thawed and well-drained
• 1 cup carrot shredded
• 1 cup zucchini shredded
• 3 cups part-skim ricotta cheese
• 1 egg
• 1 medium onion chopped
• 2 tablespoons oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon nutmeg
• 1 cup chicken broth
• 1/2 cup parmesan cheese grated

Steps:

• Cook lasagna according to package instructions; drain Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool
• Combine fontina cheese
• vegetables
• 2-1/2 cups of ricotta and the egg
• Assemble Place layer of lasagna on bottom of 13 x 9 baking dish Spread with 1/2 of the cheese mixture Repeat layers
• ending with lasagna
• Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
• Sprinkle with Parmesan cheese
• Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned

Broken Florentine Lasagna BakeRachael Ray

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Ingredients:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• salt and pepper
• freshly grated nutmeg
• 1 1/2 cups grated parmigiano-reggiano cheese
• 2 tablespoons extra virgin olive oil
• 1 garlic clove cracked away from skin
• 1 bunch of green chard leaves stems removed leaves coarely chopped
• 1 lb spinach stems removed leaves coarsely chopped
• 1 18 ounce box no-boil lasagna noodles

Steps:

• Preheat the oven to 375F
• Melt the butter in a medium pot over medium heat Sprinkle the flour over the melted butter whisk to combine and cook for about 1 minute Slowly whisk the milk into the butter-flour mixture season with salt pepper and nutmeg and cook for a couple of minutes to thicken Stir in half the Parmigiano about 3/4 cup Set the sauce aside
• Heat the EVOO in a large cast iron skillet over medium high heat Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor Add the chard and cook turning occasionally to wilt down 2 minutes Add the spinach a few handfuls at a time wilting each batch before adding more Season the greens with salt and pepper
• Break the pasta sheets into large pieces Toss them into the pan with the greens and give them a good stir to incorporate them Pour the sauce into the skillet stirring again to incorporate everything evenly Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet Cover the skillet with foil transfer to the oven and bake the lasagna for 30 minutes Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese

Buckwheat Noodles with Mushroom Sauce

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Ingredients:

• 12 ounces buckwheat noodles
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 lb mushroom finely chopped
• salt and pepper
• 2/3 cup low-fat yogurt
• 1 tablespoon soy sauce

Steps:

• Pour boiling water over noodles cover let stand 8 minutes then drain
• Melt butter in skillet and add mushrooms and saute 5 minutes
• Season with salt and pepper
• Stir in yogurt and soy sauce
• Pour sauce over noodles and serve

Cheese amp; Pesto Lasagna

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Ingredients:

• 3 cups marinara sauce
• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 red onion
• 2 yellow zucchini
• 2 green zucchini
• 12 ounces mozzarella cheese
• 2 cups ricotta cheese
• 2 eggs
• 1/4 cup basil pesto
• 8 -10 ounces dry lasagna noodles
• 1/4 cup parmesan cheese

Steps:

• Preheat oven at 350F
• Saute finely chopped onion in 2 Tbl olive oil
• Add shredded zucchinis into pan and saute until soft
• Salt and pepper lightly
• Add 1 cup of stock to vegetables
• Set aside 4 oz of mozzarella
• Mix ricotta cheese 8 oz of mozzarella and eggs in a separate bowl
• Fold 1/4 cup of basil pesto in ricotta mixture
• Heat marina sauce in sauce pan
• Add 1 cup of stock and turn off heat
• Cover bottom of 9x13 pan with tomato sauce
• Place first layer of uncooked lasagna noodles on bottom of pan
• Cover with thin layer of sauce
• Layer one third of the cheese mixture followed by one third of vegetable mixture
• Save about 1/3 cup of ricotta mixture to dollop on top layer
• Continue until last layer of noodles is placed
• Cover with sauce and any remaining liquid
• Dollop with remaining ricotta
• Bake for 45 minutes
• Add mozzarella and parmesan for top and bake for 15 - 20 more minutes or until cheese is golden brown

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Cold Pepper Mustard Pasta Green Salad With Cheesy Toasts

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Ingredients:

• 6 ounces uncooked spiral shaped pasta
• 1 orange bell pepper diced
• 4 garlic cloves minced
• 2 tablespoons spicy brown mustard
• 1/4 teaspoon salt
• 3 cups mixed greens washed and dried
• 3 medium tomatoes chopped
• 1/2 yellow bell pepper chopped
• 1/2 yellow onion sliced into thin rings
• 2 tablespoons pine nuts
• 1/4 cup white balsamic vinegar
• 1 teaspoon lime juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon fresh ground black pepper
• 4 slices bread toasted
• 2 slices cheddar cheese
• 1/4 teaspoon paprika

Steps:

• Cook pasta according to package directions
• After pasta is cooked drain and mix in orange bell pepper garlic brown mustard and salt
• While pasta cooks mix together greens tomatoes yellow bell pepper and onion in a large bowl
• Whisk together vinegar lime juice olive oil dill weed and black pepper and add to greens Toss salad
• Top bread with cheddar sprinkle with paprika and place under broiler for 1-3 minutes or until cheese is melted
• Portion salad onto plates top with pasta and serve with a cheesy toast

Corn and Tomato French Pasta

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Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Curried Rice Noodles

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Ingredients:

• 1/2 lb rice noodles
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion
• 1 cup peeled and julienned carrot
• 1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
• 4 cups thinly sliced bok choy
• salt and black pepper

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water
• Cover the bowl and set aside
• Mix together the curry powder cumin turmeric and coriander in a small bowl
• In a separate bowl combine the sherry soy sauce water and sugar and set aside
• In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
• Add the red onions and carrots and cook for 3 to 5 minutes stirring often
• Add the bell peppers and continue to cook stirring for about another 4 minutes
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
• Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
• Drain the rice noodles which should be softened and add them to the saute
• Stir until hot then season with salt and black pepper to taste
• Serve with lime wedges and your choice of basil cilantro or scallions
• Variations
• For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
• Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
• Enjoy

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Elbows With Chickpeas and Escarole

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Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Fettucine With Rosy Mushroom Sauce

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Ingredients:

• 500 g fresh mushrooms diced 1lb
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves finely chopped
• salt and pepper freshly ground to taste
• 1/2 cup tomato puree 4 fl oz
• 1/2 cup cream
• hot pepper sauce a dash
• 500 g fettuccine pasta
• 2 teaspoons cornflour
• 2 tablespoons cold water

Steps:

• Heat olive oil amp; butter in a heavy-based saucepan on gentle heat until butter is soft
• Add garlic amp; mushrooms cook coating the mushrooms in the hot oil for 5 minutes
• Add salt amp; pepper tomato puree cream amp; hot sauce and simmer for 10 minutes
• Meanwhile cook the pasta according to packet directions then drain when cooked
• Mix the cornflour amp; water together then add to the simmering sauce stirring until it thickens slightly and serve

Four Cheese Manicotti in Cream Sauce

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Ingredients:

• 1 large onion diced fine or shredded
• 1 lb mushroom sliced
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup flour
• 4 cups milk
• 1 1/2 cups parmesan cheese grated
• salt and pepper
• 1 lb ricotta cheese
• 4 ounces mozzarella cheese diced
• 1/2 cup romano cheese grated
• 1/4 cup walnuts finely chopped
• 1/4 cup fresh parsley chopped
• 3 eggs
• 1 dash nutmeg

Steps:

• Saute onion and mushrooms if using in butter 5 minutes; stir in flour
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside
• Cook manicotti shells according to package directions; drain and cover with cold water
• Mix together ricotta mozzarella Romano and remaining Parmesan cheese; add walnuts parsley and eggs
• Season to taste with salt pepper and nutmeg
• Drain manicotti shells; stuff with cheese mixture
• Place shells side by side in a greased shallow baking pan; spoon sauce over all
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Hummus, Tomato and Olive Pasta Salad

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Ingredients:

• 11 ounces elbow macaroni or medium shells
• 10 ounces cherry tomatoes cut into quarters
• 1 large zucchini grated
• 1/4 small onion grated
• 3 ounces black olives pitted and chopped
• 4 tablespoons hummus
• 4 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 2 teaspoons finely grated lemons rind of
• 2 tablespoons chopped fresh parsley

Steps:

• Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
• To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
• Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Italian Flag Tortellini

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Ingredients:

• 1 lb frozen broccoli
• 4 garlic cloves chopped
• 9 ounces fresh whole wheat cheese tortellini
• 1 14 ounce can of diced Italian tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese

Steps:

• Thaw the Broccoli
• Bring a large pot of water to boil for the tortellini
• Meanwhile
• coat a very large skilet with olive oil Add the broccoli and pepper and saute for about 2 minutes Then
• add the garlic an saute for another 2 minutes Then
• add the tomatoes and Italian Seasoning and let it simmer over a low/medium heat for around 15 minutes
• Cook the tortellini to package directions When it is finished
• combine the tortellini wth the broccoli mixture and serve with grated parmesan cheese

Jerusalem Kugel

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Ingredients:

• 12 ounces thin pasta angel hair or thin spaghetti
• 4 eggs beaten
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 1/8 teaspoon black pepper
• 1/3 cup oil
• 1/3 cup sugar

Steps:

• Cook pasta according to al dente directions of package Drain and rinse in cold water Drain well Place in pot or bowl
• Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot Cook on high flame stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid
• Pour hot caramel over the noodles stirring with wooden spoon
• Add eggs 3/4 cup sugar cinnamon and black pepper to noodles Toss well
• Transfer to a greased casserole and cover with a lid or foil Bake 1 hour 15 minutes in preheated oven 350 degrees
• To serve turn out onto a serving plate and slice as a cake

Light Mac amp; Cheese

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Ingredients:

• 1/2 lb macaroni or other small pasta
• 2 tablespoons butter
• 2 cups onions chopped
• 2 garlic cloves minced
• 1/2 lb sliced mushrooms
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1/2 lb spinach chopped
• 2 cups cottage cheese
• 1/2 cup yogurt
• 1 teaspoon dried dill
• 2 cups cheddar cheese grated
• 1/4 cup sunflower seeds

Steps:

• Preheat oven to 350F Grease a 9X13 pan and set aside
• Cook the pasta in a large pot Drain and set aside
• Melt butter in a deep skillet
• and saute onions for 5 minutes Add garlic
• mushrooms
• salt and caraway seeds Cook for about 5 minutes
• or until mushrooms are cooked Stir in spinach
• remove from heat
• and add to pasta
• Mix in cottage cheese
• buttermilk
• dill
• black pepper and half the cheddar Spread in prepared pan
• sprinkle with remaining cheddar and sunflower seeds
• and bake uncovered for 20-30 minutes
• I served this hot
• but its pretty tasty at room temperature for lunch the next day
• too

Linguine With Fresh Tomatoes, Olives, and Feta Cheese

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Ingredients:

• 1 16 ounce box linguine
• 4 large tomatoes chopped
• 3 tablespoons fresh basil chopped
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 2 1/4 ounce can sliced black olives
• 3/4 cup crumbled feta cheese

Steps:

• Cook pasta according to package directions
• Meanwhile combine tomato basil olive oil garlic salt and pepper in mixing bowl
• Drain pasta and place in large serving bowl Top with tomato mixture sprinkle with feta cheese and olives Serve

Macaroni Dandy Salad

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Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 1/2 cup Miracle Whip
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon celery seed
• salt and pepper to taste
• 1 tomatoes diced
• 1 cup diced celery
• 3 tablespoons chopped pimientos
• 3 tablespoons green peppers chopped
• salad greens

Steps:

• Cook macaroni according to package directions
• Rinse with cold water drain and place in large bowl
• In small bowl mix mayonnaise lemon juice sugar celery seed salt and pepper
• Combine with macaroni and remaining ingredients
• Refrigerate at least 2 hours or until serving
• Serve on top of salad greens or from bowl

Meatless, Microwave, Spaghetti Pie

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Ingredients:

• 3 cups leftover cooked spaghetti
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded romano cheese
• 1/2 cup chopped green pepper
• 1 cup spaghetti sauce

Steps:

• If desired lightly cook the green pepper in frying pan
• Combine the spaghetti mozzarella and green pepper in a medium sized bowl
• Grease a 3 quart microwave casserole dish
• Spread the spaghetti mixture into the casserole dish
• Spread the spaghetti sauce over the spaghetti mixture
• Sprinkle with shredded Romano cheese
• Place glass cover on the casserole dish
• Microwave at 75% power for 7 minutes or until heated through
• Uncover and allow to sit about 5 minutes before serving

Mom's E-Z Tortellini Soup

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Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

My Favorite Mac and Cheese

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Ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups milk heated
• 1 1/2 cups grated sharp cheddar cheese
• salt
• fresh ground pepper
• cayenne
• 1/2 lb macaroni cooked
• 1/4 cup grated parmigiano-reggiano cheese
• 1/2 cup freshly made buttered bread crumb

Steps:

• Sauce Melt the butter in a heavy-bottomed saucepan Stir in the flour and cook
• stirring constantly
• until the paste cooks and bubbles a bit
• but dont let it brown about 2 minutes Add the hot milk
• continuing to stir as the sauce thickens Bring it to a boil Add salt and pepper to taste
• lower the heat
• and cook
• stirring for 2 to 3 minutes more Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking
• along with a pinch of cayenne pepper Remove from the heat To cool this sauce for later use
• cover it with wax paper or pour a film of milk over it to prevent a skin from forming
• Macaroni Preheat the oven to 375F Butter a 1 1/2-quart casserole Put the cooked macaroni into the casserole
• pour the cheese sauce over it
• and mix gently with a fork Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese Bake
• uncovered
• until the top is golden and the sauce is bubbling
• about 30 minutes

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan

Pasta and White Beans in Light Tomato Sauce

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Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 16 ounce can tomatoes chopped
• 2 tablespoons minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15 ounce can cannellini beans rinsed drained white kidney beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces pasta your choice freshly cooked

Steps:

• Heat oil in heavy large skillet over medium heat
• Add garlic and saute until golden about 2 minutes
• Stir in tomatoes and cook 5 minutes
• Add parsley basil and oregano and simmer stirring occasionally for 15 minutes
• Add beans and cook until heated through about 5 minutes
• Season with salt and pepper
• Place freshly cooked pasta in bowl
• Pour sauce over and toss thoroughly
• Also nice with grated Parmesan or Pecorino cheese

Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes

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Ingredients:

• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove minced
• 2 ounces fresh chives chopped to yield 1/4 cup
• 9 ounces bocconcini mozzarella cheese at room temperature halved to yield 2 cups
• 2 ounces pine nuts toasted 1/3 cup
• 2 tablespoons capers drained and chopped
• 1 ounce fresh Italian parsley minced to yield 1/4 cup
• 1 ounce fresh basil leaf chopped to yield 1/2 cup
• 12 ounces fresh cherry tomatoes halved to yield 2 cups
• 12 ounces farfalle pasta fusilli

Steps:

• Whisk together vinegar capers and garlic
• Add oil in a slow steady stream whisking until emulsified
• Stir in herbs mozzarella and tomatoes
• Let stand at room temperature for 15 to 30 minutes stirring occasionally
• Meanwhile cook pasta in a large pot of boiling water according to package directions
• Reserve 1/4 cup pasta water and drain pasta in a colander
• Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture
• Let stand 1 minute to soften cheese
• Gently toss pasta and cheese mixture
• Season with salt and pepper to taste
• Serve immediately sprinkled with pine nuts

Peanut Butter Spirals

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Ingredients:

• 1/2 cup peanut butter
• 3/4 cup vegetable stock
• 3 tablespoons soy sauce low-sodlum if you are a salt watcher
• 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
• 1 tablespoon honey or 1 tablespoon rice syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
• 1 1/2 cups frozen green peas thawed
• chili oil or Tabasco sauce

Steps:

• Add the first 7 ingredients to a blender or food processor
• Process until smooth
• Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
• Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
• note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day

Penne Pasta With Chicken, Grape Tomatoes and Zucchini

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Ingredients:

• 1 lb penne pasta
• 4 tablespoons olive oil
• 3 tablespoons butter
• 1 cup onion finely chopped
• 4 -6 garlic cloves finely chopped
• 2 lbs chicken breasts cubed
• 4 cups zucchini cubed 1/2-inch
• 4 cups grape tomatoes halved
• 1/8 teaspoon pepper
• 2 teaspoons dried basil
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 4 ounces low fat mozzarella shredded

Steps:

• Heat oil over medium heat add onion and garlic cook until translucent
• Increast heat add cubed chicken stir briskly until white
• Add zucchini and halved tomatoes salt chili powder and basil Reduce to low-med heat cover and cook 10 minutes
• Cook pasta according to directions Mix cooked drained hot pasta with 3 tablespoons of butter Add chicken mixture to the pasta and toss
• Servce with shredded cheese on top

Pumpkin-Cilantro Pesto amp; Pasta

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Ingredients:

• 1 bunch fresh cilantro large
• 1/2 cup raw pumpkin seeds
• 1 garlic clove peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 075 11 ounce package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes chopped
• 1 15 ounce can black beans drained and rinsed

Steps:

• Trim off any sandy roots of cilantro
• Cut bunch in half lengthwise
• Place cilantro steams and leaves in bowl of food processor
• Add pumpkin seeds and garlic and pulse to chop
• With motor running pour in oil to create a paste
• Add lime juice salt chili powder capers and caper brine
• Pulse a few times to coarsely chop capers Set aside
• Cook pasta according to package directions until tender but still firm
• While pasta cooks place corn in large colander and run hot water over it to separate kernels
• When pasta is done pour it over corn to drain; return pasta and corn to pot
• Toss in tomatoes black beans and pesto sauce
• Serve warm

Pumpkin, Pasta and Peanut Salad

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Ingredients:

• 500 g pumpkin
• 220 g pasta spirals
• 1/2 tablespoon olive oil
• 4 spring onions
• 1 cup roasted peanuts
• 2 tablespoons tahini
• snow pea sprouts for garnish

Steps:

• Peel and deseed pumpkin Boil or steam until just tender and drain well Cut into 15cm cubes
• Cook pasta according to directions on packet Drain well and mix oil through; cool
• Trim spring onions and cut into 1cm slices on the diagonal
• Mix pumpkin pasta spring onions and peanuts together
• Carefully mix dressing through and garnish with snow pea sprouts

Ramen Noodle Surprise

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Ingredients:

• 1/2 green pepper Cubed
• 4 green onions Shallots Chopped
• 2 58 g packages ramen noodles
• 10 mushrooms Sliced
• 2 tablespoons oil
• 2 tablespoons soy sauce

Steps:

• Cook Ramen Noodles according to package
• DO NOT add seasonings
• In seperate fry pan add oil soy sauce and veggies cook until medium soft
• Drain Noodles
• Cut all noodles in half
• Add seasonings
• Mix noodles in with veggies
• Heat another 2 - 3 minutes serve amp; enjoy

Seitan and Mushroom Stroganoff Vegan

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Ingredients:

• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1/2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan strips thinly sliced
• ground black pepper to taste
• egg-free pasta one normal sized package
• 3 tablespoons vegan sour cream

Steps:

• Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
• Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
• Add the mushrooms and cook stirring often for 5 to 7 minutes
• Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
• Season the stroganoff with ground pepper Serve at once over egg-free noodles

Sesame-Noodle Vegetable Toss

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Ingredients:

• 4 ounces uncooked buckwheat noodles or 4 ounces spaghetti broken in half
• 2 tablespoons sesame seeds
• 3 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic minced
• 1/8 teaspoon crushed red pepper flakes option
• salt and black pepper to taste
• 1 1/2 cups small broccoli florets
• 1/2 cup sliced celery
• 1/4 cup chopped green onion
• 1 medium red bell pepper coarsely chopped
• 1 8 ounce can sliced water chestnuts drained

Steps:

• Cook noodles according to package drain and rinse with cold water
• Meanwhile in small bowl combine all dressing ingredients and blend well
• In large bowl combine all salad ingredients and mix well
• Add cooked noodles to salad; mix gently
• Pour dressing over salad and toss to coat

Singapore Hot Spicy Sesame Noodles

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Ingredients:

• 2 tablespoons ketchup
• 2 1/2 teaspoons brown sugar
• 1 1/2 teaspoons chopped cilantro
• 1 teaspoon cornstarch
• 3/4 teaspoon garlic powder with parsley
• 1/4 teaspoon red pepper flakes crushed
• 1/2 lb spaghetti or 1/2 lb linguine
• 1/4 cup tamari soy sauce
• 1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
• 2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
• 1 tablespoon dark sesame oil
• 2 cups shredded cabbage and carrot coleslaw mix
• 1 cup bean sprouts
• 4 scallions chopped on an angle
• 2 tablespoons toasted sesame seeds

Steps:

• Cook pasta to al dente
• then cold shock it by running it under cold water in colander
• Drain the pasta very well Set aside
• Prepare the Singapore Sauce by combining all the ingredients in a small bowl
• In the bottom of a large bowl
• whisk together soy
• peanut butter
• vinegar
• oil
• sesame oil and 2 Tablespoons of Singapore Sauce
• Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
• Sprinkle scallions and sesame seeds throughout the salad
• Shredded cabbage
• mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
• Serve and enjoy

Spaghetti Alla Caprese

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Ingredients:

• 1 lb spaghetti
• 2 fresh tomatoes diced
• 1 lb fresh mozzarella cheese diced
• 1/2 cup extra virgin olive oil
• 1 teaspoon fresh oregano
• 4 leaves fresh basil
• salt

Steps:

• Cook the spaghetti in salted boiling water until al dente about 6 minutes While the spaghetti is cooking begin to make the sauce
• Mix the tomatoes and mozzarella in a large bowl
• Add the best available extra-virgin olive oil oregano basil leaves and salt to taste
• When the spaghetti is ready remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water
• Mix well and serve immediately

Spaghetti With Brown Butter and Feta

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Ingredients:

• 8 ounces spaghetti
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 2 ounces feta cheese
• 1/8 cup parmesan cheese

Steps:

• Cook and drain spaghetti
• In saute pan melt butter and oil together; add garlic; cook just until butter turns brown
• Add spaghetti; toss
• Add feta and Parmesan cheese; toss

Spicy Thai Noodle Salad

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Ingredients:

• 1 lb soba noodles
• 3 tablespoons sesame oil the oil is strong don't add more
• 4 tablespoons canola oil
• 6 tablespoons honey
• 6 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 3 tablespoons rice wine vinegar
• 1 1/2 teaspoons cayenne
• 1 tablespoon grated fresh ginger
• 5 red bell peppers sliced thin and long
• 4 cups peas frozen works fine
• 16 green onions
• 1 1/2 cups honey roasted peanuts leave whole
• 1 1/2 cups cilantro chopped coarse
• 2 limes cut in wedges for garnish

Steps:

• Cook pasta in a large pot of salted water Check cooking directions
• soba noodles can cook literally in minutes Drain pasta well Let pasta dry a bit or water on the pasta will dilute the dressing
• Whisk sesame oil
• canola oil
• honey
• soy sauce
• vinegars
• ginger and cayenne in a small bowl to blend
• Season with salt
• Heat a few tablespoons of dressing in saute pan over medium high heat be careful
• dressing can burn easily
• Add peppers to pan for about 2 - 3 minutes to ligtly soften
• they should still be crunchy
• Add all other ingredients to pasta along with remaining dressing Mix salad well
• you will probably need to use your hands
• Garnish with lime wedges
• Serve right away or chill as long as overnight
• Add peas shortly before serving If you add them too early they will turn a lovely shade of grey

Sweet and Sour Peppers with Pasta Bows

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Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 clove garlic crushed
• 2 tablespoons capers
• 2 tablespoons raisins
• 1 teaspoon whole grain mustard
• grated lime juice and zest of
• 1 teaspoon honey
• 2 tablespoons chopped cilantro
• 8 ounces bow tie pasta
• salt freshly ground black pepper
• shavings parmesan cheese to serve

Steps:

• Quarter the peppers and remove the stalks and seeds
• Place in boiling water and cook for 10-15 minutes until tender
• Drain and rinse under cold water
• Peel away the skins and and leftover seeds and cut the flesh lengthwise into strips
• Set aside
• Put the garlic capers raisins mustard lime zest and juice honey and cliantro into a bowl
• Season with salt and pepper and whisk together
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes until tender
• Drain thoroughly
• Return pasta to the pan and add the peppers and dressing
• Heat genly on med-low and toss to miss
• Transfer to a warm serving bowl
• Serve with shavings of Parmesan cheese if you like

Sweet Potato Gnocchi With Blue Cheese Sauce

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Ingredients:

• 1 sweet potato peeled finely diced
• knob butter
• 4 tablespoons flour
• 1 egg yolk
• 1/2 teaspoon nutmeg
• 30 g butter
• 85 g Stilton cheese crumbled

Steps:

• To make the gnocchi first boil the sweet potato unti soft Drain amp; leave to cool
• In a mixing bowl use a potato masher to combine the potato with the butter flour egg yolk amp; nutmegAdd extra flour if it looks to sticky
• Beat the mixture together using a wooden spoon to form a dough
• On a floured board roll the dough into a long sausage
• Using the back of the knife cut the dough into small pieces about 1cm thick
• Drop the gnocchi into boiling salted water for 5-6 minutes until they begin to float to the surface
• To make the sauce melt the butter ina pan amp; fry the cooked gnocchi for 2-3 minutes until golden Stir in the crumbled stilton amp; season
• Serve immediately

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Tomato Pasta

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Ingredients:

• 2 tablespoons olive oil
• 1 clove garlic
• 1 bunch mint washed and stemmed
• 4 fresh tomatoes seeded or 1 can diced tomato drained
• 1 lb penne
• salt and pepper
• 1/2 cup pasta cooking water

Steps:

• Make a paste with oil garlic mint and tomatoes
• Cook penne al dente and cool
• Drain
• Toss tomato mixture with shells season with salt and pepper
• If paste is too thick slowly add some of the pasta cooking water mixing well

Tomato-Mushroom Pasta

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Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom thinly sliced
• 1 lb vine-ripe tomatoes seededdiced
• 1 teaspoon chopped rosemary
• 1/4 cup sun-dried tomato packed in oil sliced into small pieces
• 3/4 lb bucatini pasta or 3/4 lb perciatelli cooked

Steps:

• In large nonstick skillet melt butter
• Add chopped shallots; cook until softened 3 minutes
• Add assorted mushrooms; saute until tender 8 minutes
• Add tomatoes rosemary 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened 3 minutes
• In large pasta bowl place 3/4 lb freshly cooked pasta; add sauce; toss to mix well
• Serve with grated Parmesan cheese if desired

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve