I love this pasta and find that it not only holds up well against a heavy sauce, but you can also use it for pasta salads or
even add it to a skillet and toss it with fresh veggies and a vegan alfredo sauce.
Not exact matches
You need
to try your recipe in a cast iron
skillet, that is how my mom makes them and it really
adds to the flavor, My siblings and I have enjoyed these every holiday since we were little and love them,
even our spouse look forward
to them.
Add the oil
to a a wok, large high - walled
skillet, or
even a wide pot over medium - high heat.
Add half of batter
to skillet, spreading into an
even layer as wide as the
skillet.
Working in batches if needed,
add tofu cubes in an
even layer
to the
skillet.
For an
even faster weeknight version, we use whatever leftover cooked meats and veg we have in the fridge, so all we have
to do come dinnertime is fry up the rice, scrambled a couple of eggs, and reheat the
add - ins in a single
skillet.
Preheat oven
to 350 ° F In a large
skillet, brown meat with chopped onion, pepper, and garlic
Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed out and much of the liquid has been absorbed Spread into an
even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread
to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving