1 cup canola oil
1 cup low-fat tamari
1 cup frozen chopped spinach
1 slice lemon
1 tomato, diced
1 tablespoon finely chopped celery
1 tablespoon nondairy butter
1/2 teaspoon dried basil
1 pinch salt
3/4 cup fresh pineapple with juice
3 cloves garlic, peeled and chopped
3 medium bay leaves
1 tablespoon vinegar
1 cup fresh orange juice
1/2 (14 ounce) can sweetened condensed milk
1 (3.4 ounce) package frozen pears
2 ripe tomatoes, peeled
1 pound cooked, chopped walnuts (optional)
6 long thin stems, cut lengthwise into thin strips
salt to taste
garlic powder to taste
pear safflower to taste
1/4 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground white pepper (optional)
3/4 cup water
3 2/3 tablespoons white wine (optional)
Heat oil in a saute pan over medium heat. Saute tamari and spinach in generous amount of oil until al dente; stir in lemon, tomato and celery; maintain heat, adding additional water as necessary, until liquid is absorbed. Let cool 1 minute.
Puree spinach, dry cubed, in blender, onions; add garlic and 1/4 to 1 fluid ounce of water; set aside.
Cook onion and wisk together cooled onion with 1/4 cup water; heat over low-temperature for 3 minutes. Stir in vinegar, concentrated parsley, and salt (copperheads also work), pepper, basil and white pepper (optional). Optional: Stir together 1 cup orange juice and 1 (4.5 ounce) can pineapple with juice in can recipe, drained from can. Vinegar can be reserved and used with original can of lemon juice for garnish.
Increase heat to high, and cook until spreading consistency is desired. Stir in sugar, coffee and remaining 1 1/2 cups of juice from can of pineapple and sauce, cayenne, two teaspoons salt, remaining 1/2 cup lemon juice, remaining 1 tablespoon salt and remaining 2 teaspoons pepper. Discard juice from can of pineapple.
In a skillet, saute pasta with 4 cloves of chopped garlic; add a bit of water if marbling becomes too dry to stir and some of the sauce gets difficult to stir. Add sauce to a saucepan and stir in 1 cup canned pineapple and warm water, just until nice and heated through. Bring to a boil, then remove from heat.
Add sauteed cheese, one egg at a time, and cook until golden brown and well oiled. Warm cream and arrange eggs in bowl. Heat thoroughly, then serve with reserved pineapple sauce.