A nice summery dish for the winter. A great mix of flavors and nothing competes with a little balsamic on the pasta. Really good stuff. Enjoy! Ingredients: 1 1/2 cups uncooked elbow macaroni 2 tabespoons all purpose flour 1 tablespoon nutritional yeast 1 teaspoon vegan chick'n bouillion powder (I use Bill's Best Chick'Nish seasoning) 1/2 teaspoon salt ground black pepper, to taste 1/2 cup water 2 1/2 tablespoons balsalmic vinegar 2 teaspooons olive oil 1 (14 ounce) can diced tomatoes with onions, drained 1 (15 ounce) can kidney beans, drained Preparation: Cook pasta as directed on package. While the pasta is cooking, in a small sauce pan, stir together the flour, nutritional yeast, chick'n powder, salt and pepper. Add the water, balsalmic vinegar, olive oil, and tomatoes. Stir until combined. Simmer that sauce combination over medium heat for 3 to 6 minutes, or until the sauce starts to thicken. Once the pasta is cooked, drain it and return it to the pot where it was boiled. Add the drained kidney beans to pasta, and pour the sauce over it; stir to combine, then serve! BM
