Penne Beets Orange Sauce
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

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

Ingredients

3 lbs. Fresh Beets with Greens
2 lbs. Onions
1 lb. Carrots
1 12-oz. can Frozen Orange Juice, concentrate
1 tbsp. Ginger, dry, ground
Cayenne Pepper or Hot Sauce, to taste
1 lb. Penne, whole wheat
1-2 tbsp. Corn Starch (if needed to thicken sauce)

(To enlarge the photo of the Penne Beets Orange Sauce, click on the photo or link)

Preparation

Penne beets orange sauce is a deliciously spicy non-traditional oriental style recipe that can be prepared in either a mictowave oven on in a wok, that will serve 6 adults as a main meal. Preparation time is about 15 minutes and cooking time is 30 to 45 minutes.

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.

Remove the frozen orange juice concentrate from the freezer and let it defrost on the countertop.

Thoroughly wash and peel the onions and carrots and beets. 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, then add the orange juice concentrate, and cook for another 5 minutes to heat the orange sauce.

While the veggies 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 the penne, be sure to stir the pasta to prevent the pasta from sticking together. When the pasta begins to soften and there is a rolling boil, turn the heat off and when the rolling boil stops, cover the pot and let the pasta soften to your desires taste.

Add the hot drained penne 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 and enjoy.  Cold leftovers also make a great pasta salad.

Ingredients Information

Beets

Carrots

Corn Starch

Ginger, ground

Onions, Yellow

Pasta, Penne Rigate, 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

Pot, Glass

Peeler, Vegetable

Spoon, Large Mixing

Wok, Stainless Steel

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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!