Creole noodles (vegan)Michelle D Johnsonserves 4from Nikki & David Goldbeck's American Wholefoods Cuisine1 m onion, chopped1 m bell pepper, cut in 1" wide strips2 T oil2 c chopped tomatoes, lightly drained (fresh, canned, or mixed)2 c sliced okra (or green beans), cut in 1" pieces4 sprigs parsley2 t minced fresh hot pepper (or .25 t hot pepper sauce)..5 t dried basil or a few fresh leaves, chopped..5 t salt (reduce if tomatoes are salted)3 c cooked noodles or whole wheat spirals or shells2 c cooked kidney or pinto beans, drainedSaute onion and bell pepper in oil in a 3-quart pot for 5 minutesto soften. Add tomatoes, okra or green beans, parsley, andseasonings. Cover and simmer for 15 minutes until vegetables arejust tender. Add pasta and beans and simmer uncovered for 10minutes. NOTE: For 3 cups noodles, cooks 2.5 c (5 oz) pasta in boilingsaled water for 10 minutes or until barely tender. This can bedone either in advance or while the sauce simmers. Menu Suggestions: Serve with a cheese appetizer or with BroccoliHollandaise; serve with a green sald. Use fresh fruit fordessert. ---Personal experience: We used okra, canned tomatoes, canned redbeans, fresh basil, ordinary spirals, & hot pepper sauce, butapparently not enough hot stuff, as it wasn't very spicy. Weactually made it in the microwave and it came out fine. Needsmore "sauce" though-maybe a can of tomato sauce or V-8. Goodreheated in the microwave for work lunches. A little Parmesancheese on top was good.