¼ cup olive oil 1 packet soyaroni 1 cup chopped fresh basil 1 teaspoon dried oregano 1 teaspoon dried marjoram 2 bay leaves 1 teaspoon freshly ground black pepper 2 medium peppers (capsicum) diced into ½ inch (1.25cm) squares 500g tomatoes chopped or 1 small can plum tomatoes cut into ½ inch cubes (keep the juice) 1 large bunch English spinach 2 zucchinis - chopped in half then into half moons 2 carrots chopped into ½ moons 1 head of broccoli chopped into florets 1 block of Nimbin cheese - grate ½ 3 tablespoons tomato paste sea salt to taste 1 teaspoon brown sugar 3 tablespoons chopped fresh parsley
Preparation:
Heat oil and add asafoetida. Sauté momentarily; then add fresh basil, oregano, marjoram, bay leaves, and black pepper, sauté for another few seconds.
Add carrot and stir fry for 2 minutes. Add capsicum and stirring occasionally, cook along with carrot pieces about 4 or 5 minutes. Add tomatoes, zucchini and broccoli, stir well. Bring to the boil, reduce the heat slightly, and simmer for 15 minutes. Add tomato paste, salt, and sugar, mix well and remove from heat. Put pasta into a pot of boiling water and cook as per instructions on the packet. Strain and mix with the cooked vegetables and fresh parsley. Place in oven trays and sprinkle grated cheese on top. Bake in a moderate oven until the cheese melts.
Notes:
Nimbin cheese is used because it is made with non-animal rennet. Make sure your cheese does not contain rennet (cows stomach).
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Preparation time:
1 h
Difficulty:
Simple
Portions:
4 servings
Amount:
Country/Region:
Costs per portion:
Vegan:
No
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 13:15:36 MIST
viewed:
6798 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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