Spaghetti and Beets with a Ginger Orange Sauce (Oriental Style Pasta)
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 bunches Fresh Beets with Greens
2 Onions, large
1 pound Carrots
1 12-oz. can Frozen Orange Juice, concentrate
2-3 Navel Oranges
1 tbsp. Ginger, dry, ground
Cayenne Pepper or Hot Sauce, to taste
3/4 cup Almonds, whole raw, shelled
1 lb. Spaghetti, whole wheat
1-2 tbsp. Corn Starch (if needed to thicken sauce)

(To enlarge the photo of the Spaghetti and Beets with a Ginger Orange Sauce (Oriental Style Pasta), click on the photo or link)

Preparation

This vegan spaghetti and beets with a ginger orange sauce recipe, like our other pasta recipes are prepared in what many people would consider a non-traditional quick method.  We prepare the veggies and sauce in either a large covered ceramic dish in our microwave oven or in a wok.  If cooking in a wok, stir fry the veggies in a little water at 375 degrees F. and reduce the heat to simmer when the pasta and sauce are added.

Thoroughly wash and peel the onions and carrots and beets. Wash and clean the beet greens separately.  With this large quantity of veggies, we like to slice them in our food processor, but they can be sliced and cut into bite-sized pieces by hand, too.

Add the ginger and pepper or hot sauce and cook until the onions begin to become semi-translucent.

While the veggies and sauce are cooking, cook the pasta.  We cook our pasta on the stove top either in a regular pot or in a pasta pot.  When cooking pasta in a conventional pot on the stove top, we often found that the pasta would stick to the bottom of the pot.  Then we would pour the boiling water and cooked pasta into a colander to drain off the water.  With the pasta pot, the pasta never sticks to the bottom of the pot, and when it's cooked, all that is necessary is to lift out the inner pot and the water drains out.  Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.  When cooking spaghetti in the pasta pot, be sure to stir the pasta when it begins to soften, in order to make sure that none is sticking through the holes of the inner pot.

Add the orange juice and almonds.

Peel and section the oranges and cut into bite-size pieces, and add about 2/3 to the veggies and sauce.  When the orange sections are warmed, add the drained spaghetti and fold into the veggies and sauce.  If the sauce is too loose, mix a tablespoon of the cornstarch in a little cold water and drizzle into the spaghetti and sauce, and mix (a little additional heat may be necessary to thicken the sauce (repeat if necessary).

Serve with some orange section garnish and enjoy.  Cold leftovers also make a great pasta salad.

Ingredients Information

Almonds

Beets

Carrots

Corn Starch

Ginger, ground

Onions, Yellow

Oranges, Navel

Pasta, Spaghetti, Whole Wheat

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Utensils and Equipment Information

Dish, Ceramic Baking

Food Processor

Knives

Measuring Cups, Dry

Measuring Spoons

Pasta Pot

Peeler, Vegetable

Spoon, Large Mixing

Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!