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<blockquote data-quote="douglas99" data-source="post: 467728" data-attributes="member: 38028"><p>I made a pasta type substitute recently,</p><p> </p><p>Pasta, mixture of Bulgar wheat, quinoa, and a couple of small squashes from my summer crop.</p><p>All prepared until soft, them blended with a couple of eggs, and a couple of desert spoonfuls of low fat phili.</p><p>I don't measure the quantity, just cook by appearances. So enough to give a reasonable consistency, and two baking sheets full.</p><p>Cooked in the oven until firmish</p><p> </p><p>It made in a really tasty lasagne, pasta was like a wholemeal, but texture was very slightly like it had been aerated, possibly the contrast in the three ingredients was a little too extreme between the hard and the soft. Also the pasta didn't soak up the liquid from the cheese sauce like normal pasta, so it suffered a bit of landslip during serving.</p><p> </p><p>It might work, I think I will try it myself as a cannelloni...</p></blockquote><p></p>
[QUOTE="douglas99, post: 467728, member: 38028"] I made a pasta type substitute recently, Pasta, mixture of Bulgar wheat, quinoa, and a couple of small squashes from my summer crop. All prepared until soft, them blended with a couple of eggs, and a couple of desert spoonfuls of low fat phili. I don't measure the quantity, just cook by appearances. So enough to give a reasonable consistency, and two baking sheets full. Cooked in the oven until firmish It made in a really tasty lasagne, pasta was like a wholemeal, but texture was very slightly like it had been aerated, possibly the contrast in the three ingredients was a little too extreme between the hard and the soft. Also the pasta didn't soak up the liquid from the cheese sauce like normal pasta, so it suffered a bit of landslip during serving. It might work, I think I will try it myself as a cannelloni... [/QUOTE]
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