Adapted from
Veg Recipes of India
INGREDIENTS:
- 2 tablespoons oil
- 1-2 cloves garlic
- 1 bunch of 4 spring onions with greens, onions diced and greens sliced
- 1 potato, diced small
- 4 cups water
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- salt
METHOD:
- Heat oil in large pot, add garlic and saute 10-12 seconds
- Add chopped onions and greens, saute 4-5 minutes
- Add potatoes, water and oregano
- Cover, bring to a boil and simmer until potatoes are tender, 15-20 minutes
- Blend with immersion blender
- Stir in soy sauce
- Salt to taste
Adapted from
Chatalaine
INGREDIENTS:
- 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
- 1 teaspoon oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 eggplant, peeled and cut into 1/2 inch cubes
- 1 tablespoon sugar
- 1 fennel bulb, diced
- 1 red pepper, chopped
- 28 ounce can diced tomatoes with juice
- 1 cup vegetarian chick'n broth
- 1 teaspoon dried basil
- 1 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 1/2 cups small uncooked pasta
METHOD:
- Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
- Stir in eggplant and sugar; cook 5 minutes stirring often
- Add fennel, tomatoes with juice, broth and spices; bring to boil
- Stir in pasta
- Transfer to baking dish
- Bake, covered, at 350 for 15 minutes
- Stir and bake an additional 15 minutes until pasta is cooked
