More About SPARKLES-TODAY
Recipes I've Shared:
makes 8 one-cup servings
makes 25 half-cup servings
Gorgeous, healthy and delicious--what more could you want?
Ribollita means "twice boiled" in Italian. This soup is better the second day . . . after it has been boiled again.
A great lowfat alternative to use as a dip or dressing
Delicious over pasta, soy meatballs, or in casseroles with cheese.
Serving is about 1/3 c.
Before I became vegan, I made this stew with sicilian and sweet italian sausage. What a treat (for me, but not for my health). You can use the real thing, but you need to calculate the nutrition over again, and be sure you're sitting down when you read it! This version is actually very much like one from a great vegetarian restaurant in Connecticut, and a real treat, especially on a cold day.
This cake is an unusual twist on an old favorite--and vegan, too! For a less intense flavor, substitute maple syrup or agave nectar for half of the molasses, and cut the spices in half.
A great all-purpose sauce for pasta, casseroles, lasagne, even as a party appetizer with bread sticks! Makes approximately 24 half-cup servings.
This recipe can be used in conjunction with the recipe "Vegan Pasta Sauce," found elsewhere in Spark, or with any pasta sauce (prepared or homemade) of your choice.