Fussit feels the spring. That is a good reason to start to cook with fruits. Of course it cannot be without her favourite spices. 

Recipe with small modifications comes from the book Easy Vegan Cooking written by L. Leneman.
Enough for 5-6 servings.
285 g wholewheat spaghetti
1 big onion
55 g vegan margarine (polish Planta)
40 g wholewheat flour
2 tsp curry powder
285 ml soy milk
55 g raisins or sultanas (golden seedless raisins)
2 tsp chutney or curry paste
4 large bananas
This is an unusual combination. To avoid too much sweetness choose green-tipped bananas.
  1. Cook the spaghetti in boiling salted water until tender, then drain, reserving 140 ml (2/3 cup) of the water.
  2. Chop the onion finely, melt the margarine and sauté the onion gently for 5 minutes.
  3. Stir in the flour and curry powder, then add the milk and spaghetti water, stirring constantly to avoid lumps.
  4. Bring to the boil, then add the raisins and chutney.
  5. Cut the bananas into 1.5 cm slices and add them to the sauce. Simmer gently for 10 minutes.
  6. Place the spaghetti in a heated serving dish and pour the sauce over.

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