Vegetable Lo Mein (Chinese Style Pasta) with Fettuccine, Cabbage, Snap Peas, Zucchini and Chipotle Pepper
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"Let no animal die that we may live!"

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Pasta (Spaghetti and Macaroni) Recipes
Vegetable Lo Mein (Chinese Style Pasta) with Fettuccine, Cabbage, Snap Peas, Zucchini and Chipotle Pepper
Serves 6 to 8

Ingredients

1 lb. Fettuccine, pasta
3 lbs. Cabbage, green or Chinese
1 lb. Carrots
1 lb. Onions
1 lb. Snap Peas
1 lb. Zucchini Squash
6 Garlic Cloves
1 tbsp. Ginger, ground
6 Dates, pitted
1/4 cup Sesame Seeds
1/4 cup Soy Sauce or Bragg Aminos
1 Chipotle Pepper
2-4 tbsp. Corn Starch
(To enlarge the photo of the lo mein, click on the photo or link)

Preparation

Our pasta recipes are prepared in what many people would consider a non-traditional quick method.  We prepare the veggies and sauce in either a large covered ceramic dish in our microwave oven or in a wok.  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 sauce is added.

Because of the size of this recipe, we prepare it on our wok, but a half size recipe could be prepared in the microwave.

Begin by washing and peeling the veggies. 

Place the water in the pasta pot to heat on the stovetop.

The veggies (except the garlic, which should be crushed) can either be cut into bite size pieces with a knife or in a food processor. Place the cut veggies in the wok.  Add the ginger, and begin stir frying in a little water until the veggies are tender, but still crisp.

In the container of a high speed blender or Vita-Mix, place 3/4 cup of water and add the soy sauce, sesame seeds, and chipotle pepper.

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 spaghetti in the pasta pot, be sure to stir the pasta when it begins to soften, in order to make sure that none is sticking through the holes of the inner pot.

When the stir fried veggies are cooked, reduce the heat in the wok to simmer and gently fold in the cooked pasta.  If there is no appreciable liquid in the bottom of the wok, add 2 tbsp. of corn starch to the blender container.  If there is liquid in the wok, add an additional tbsp. of cornstarch for each cup of liquid (estimated).  Run the blender on high speed until the mixture is creamy smooth and add to the veggies and pasta and fold in until the sauce thickens and thoroughly coats the veggies and pasta.

Serve and enjoy!

Bragg Liquid Aminos	Cabbage, Green	Carrots	Corn Starch	Dates, Deglet
Garlic	Ginger, ground	Napa	Onions, Yellow	Pasta, Fettuccine, Whole Wheat
Peas, Snap	Peppers, Chipotle	Sesame Seeds	Soy Sauce	Squash, Zucchini

Dish, Ceramic Baking	Food Processor	Garlic Press	Knives	Measuring Cup, Liquid	Measuring Spoons
Pasta Pot	Peeler, Vegetable	Spoon, Large Mixing	Vita-Mix	Wok, Stainless Steel	A Loving Chef: Makes everything taste better

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!

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