Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 I have been hesitant to post this recipe because I know that it doesn't meet some people's standards but it has served my family well for the last ten years, so well that we call it " The Yom Kippur Dish " all year. If it suits you, enjoy. If not, please just delete the e- mail without a lecture. Pasta e fagioli 3/4 cup dried white beans, cooked with a bay leaf and peeled clove of garlic, drain reserving some of the liquid 2 med-large carrots, diced 1 med. onion diced 1-2 cloves of garlic, crushed oregano, basil, salt and pepper to taste (if you can get fresh basil, its highly recommended) 4 firm ripe tomatos cut into large pieces (or two into small pieces and two into large peices) 1/2 lb. shell macaroni, cooked al dente chopped fresh parsley grated parmesan (if you not a vegan) olive oil In a pot large enough for everything, saute onions, carrots, garlic, herbs, salt and pepper in olive oil for 20 minutes. Add half of the tomatoes (the small pieces, if your cut them differently). Cover and simmer for 15 minutes, stirring occasionally. Add the beans and remaining tomatoes with about 1 cup of bean liquid, depending on the desired consistency. Cover and simmer for another 10 minutes, stirring occasionally. Add the macaroni and heat through. Correct seasoning (remember salty and spicy are not advised before a fast). Pour into a serving bowl. Garnish with parsley. Serve hot with cheese (if...) Credit where credit is due: This recipe is based on one in the original Vegetarian Epicure by Anna Thomas (Vintage Press, 1972) p. 243. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 --- B " H This is a great recipe. Too bad you hesitated to post it. I just copied and printed it. If a vegan or someone who doesn't eat cooked fruit sees a recipe that can be converted to their eating style they just do the conversion themselves. Even something like quiche can be made with tofu. For another instance, I found a wonderful dish that included cooked pineapple. I don't eat cooked fruit. So I marinated the tofu that is in the recipe in sweet apple cider vinegar overnight. It came out terrific. Doreen In , " shoshana_mz " <shoshana_mz> wrote: > I have been hesitant to post this recipe because I know that it > doesn't meet some people's standards but it has served my family well > for the last ten years, so well that we call it " The Yom Kippur Dish " > all year. If it suits you, enjoy. If not, please just delete the e- > mail without a lecture. > > Pasta e fagioli > 3/4 cup dried white beans, cooked with a bay leaf and peeled clove of > garlic, drain reserving some of the liquid > 2 med-large carrots, diced > 1 med. onion diced > 1-2 cloves of garlic, crushed > oregano, basil, salt and pepper to taste (if you can get fresh basil, > its highly recommended) > 4 firm ripe tomatos cut into large pieces (or two into small pieces > and two into large peices) > 1/2 lb. shell macaroni, cooked al dente > chopped fresh parsley > grated parmesan (if you not a vegan) > olive oil > > In a pot large enough for everything, saute onions, carrots, garlic, > herbs, salt and pepper in olive oil for 20 minutes. > Add half of the tomatoes (the small pieces, if your cut them > differently). Cover and simmer for 15 minutes, stirring occasionally. > Add the beans and remaining tomatoes with about 1 cup of bean liquid, > depending on the desired consistency. Cover and simmer for another 10 > minutes, stirring occasionally. > Add the macaroni and heat through. Correct seasoning (remember salty > and spicy are not advised before a fast). > Pour into a serving bowl. Garnish with parsley. Serve hot with cheese > (if...) > > Credit where credit is due: This recipe is based on one in the > original Vegetarian Epicure by Anna Thomas (Vintage Press, 1972) p. > 243. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2003 Report Share Posted October 1, 2003 Shoshana, That recipe sounds absolutely delicious! -e. Pasta e fagioli 3/4 cup dried white beans, cooked with a bay leaf and peeled clove of garlic, drain reserving some of the liquid 2 med-large carrots, diced 1 med. onion diced 1-2 cloves of garlic, crushed oregano, basil, salt and pepper to taste (if you can get fresh basil, its highly recommended) 4 firm ripe tomatos cut into large pieces (or two into small pieces and two into large peices) 1/2 lb. shell macaroni, cooked al dente chopped fresh parsley grated parmesan (if you not a vegan) olive oil In a pot large enough for everything, saute onions, carrots, garlic, herbs, salt and pepper in olive oil for 20 minutes. Add half of the tomatoes (the small pieces, if your cut them differently). Cover and simmer for 15 minutes, stirring occasionally. Add the beans and remaining tomatoes with about 1 cup of bean liquid, depending on the desired consistency. Cover and simmer for another 10 minutes, stirring occasionally. Add the macaroni and heat through. Correct seasoning (remember salty and spicy are not advised before a fast). Pour into a serving bowl. Garnish with parsley. Serve hot with cheese (if...) Credit where credit is due: This recipe is based on one in the original Vegetarian Epicure by Anna Thomas (Vintage Press, 1972) p. 243. Quote Link to comment Share on other sites More sharing options...
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