Ingredient:
- 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
Direction:
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
occassionally.
Pour over pasta and serve. Garnish with chopped fresh basil if
desired. Servers 4-6 |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |