Yield: 1 servings
|1 pounds||Eggless pasta|
|1 cup||Maple syrup|
|½ cup||Ground walnuts; or 1/3 cup ground|
|\N \N||; poppy seeds|
|½ teaspoon||Lemon rind; minced|
|½ teaspoon||Powdered cloves|
Cook pasta in boiling water until done. Drain. Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving. Serves 8.
Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams.
Debra Wasserman. Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman).
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Recipe by: Good Morning America Converted by MM_Buster v2.0l.