|
Me on Last.fm
So I wanted to use the leftover wheat spaghetti from the tomato/kale/tofu recipe the other week, plus I had some new kale to use. A little scrounging turned up a variety of other recipes but this one was the winner. The addition of miso as the de facto sauce was a great touch, and the overall feeling was hearty and understandably very flavorful without being heavy.
This is a bit of a riff on this recipe, but with a few switches and substitutions. Lacking tomatoes, I used some small summer squash I had around, while there was no onion used in the base. Meanwhile the beans were canned and ready to go, reducing the cooking time. In any event, all v. delicious, a bit heavy on the miso in terms of taste but no worries there!
