Recipes Included On This Page Udon With Spinach Miso Pesto - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Udon With Spinach Miso Pesto - Vegan Recipe By : Nava Atlas @ vegkitchen.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh spinach -- washed and stemmed 1/2 cup firmly packed fresh basil 1/4 cup walnuts 2 tablespoons olive oil 2 tablespoons miso -- or more or less to taste 2 tablespoons chopped fresh parsley 8 ounces udon noodles 1 tablespoon olive oil 2 garlic cloves -- crushed or minced 1 green bell pepper -- seeded and minced or Italian frying pepper 14 ounces imported plum tomatoes with liquid -- chopped [1 can] 1/4 cup sliced black olives Freshly ground pepper to taste Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the pesto ingredients: basil, walnuts, miso and parsley. Process until the mixture is a coarse puree. Cook the udon noodles until al dente. Drain and transfer to a serving container. Toss with the pesto and cover. Heat the olive oil in a medium-sized skillet. Add the garlic and frying pepper and sauté over low heat until the garlic is golden. Add the tomatoes, olives and black pepper; simmer over low heat for 5 minutes. Stir this mixture into the noodles and serve at once or let cool and serve at room temperature. Serves: 4 to 6 NOTES : Miso adds a rich, hearty flavor to this pesto, making a bold substitute for Parmesan cheese. Contributed to the FareShare Gazette by Chupa; 22 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 11g Fat (70.7% calories from fat); 4g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.

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