Peace in Every Bite Publisher: Trafford Publishing © 2008 by Two Moons ISBN: 1425148190

Reprinted with permission from the author, Two Moons.

Creamy Coconut Corkscrews
Serves 2-3

Ingredients

• 3 cups corkscrew pasta (or spirals, noodles, etc.)

• 2 cups veggies, a mixture of snow peas, mushrooms, sliced onions and carrots *

• 1 TB. vegetable oil or water

• 1 cup coconut milk

• 3 TB. soy milk

• 1 TB. each cornstarch & tamari

• 1 tsp. dried basil

• salt and pepper to taste

• Fresh basil, chopped (optional)

* Use any combination of your favourite veggies, or try: broccoli, chopped red pepper, minced garlic and ginger.

Directions

1. Cook pasta in boiling water until done. While pasta cooks sauté the 2 cups of veggies in oil or water, until tender but still crisp.

2. While veggies are sautéing, mix coconut milk, soy milk, cornstarch, tamari and dried basil in saucepan. Mix well with a wire whisk. Cook over medium heat, stirring until mixture is smooth and very thick. Salt and pepper to taste.

3. Drain pasta well. Stir in the creamy sauce.

To serve

Top with the lightly sautéed veggies and chopped basil. Serve with a green salad.

Tip: Just double or triple the amount of ingredients for more servings.

Suggestions

The corkscrew pasta only takes approximately 8 minutes to cook. The sauce can be made ahead in a double boiler, and kept warm while the pasta cooks.