Date: Fri, 07 Oct 94 11:56:31 EDT
From: Lauren Bednarcyk (saslab@unx.sas.com)
Green Spaghetti Sauce
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1 16oz bag frozen or fresh spinach
(or a combination frozen/fresh)
1 clove garlic, crushed/minced
1/2 cup plain soy milk/skim milk
salt
If using fresh spinach, wash and de-stem the leaves.
Steam/microwave the spinach until cooked. Place it
in a blender with the garlic and milk. Whir until
you have a nice sauce consistency. Start with less
milk if you like a thicker sauce, add more, as needed.
It depends on how much spinach "juice" you use. Taste
the sauce, and add salt, as desired.
Serve on top of spaghetti or other pasta
Makes 2-3 servings, with pasta
NOTES:
This makes a bright green sauce...kinda weird to look at
but very good tasting. It's a real pretty presentation
if you serve it over spaghetti, half green, half tomato
sauce.
It's especially good with Parmesan, if you are lacto-veg.
Use fat free, of course, or a tiny bit of "the good stuff".
DO NOT use vanilla flavored soy milk. I tried it. Yuk.
kwvegan vegan