2 (10 ounce) cans tomato sauce
1 1/4 cups water
1/3 cup olive oil
3/4 cup dried basil
3/4 cup fresh lemon verbena or dollop of Greek yogurt
salt to taste
ground black pepper to taste
1 teaspoon chopped fresh parsley
1 teaspoon grated lemon zest
1 teaspoon dried oregano
2 tablespoons garlic powder
2 tablespoons yellow mustard
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
In a saucepan, combine tomato sauce, water, olive oil, yeast and 2 cups folded pasta. Place in kitchen freezer until breading doesn't stick. Stir the water and egg white into the tomato sauce. Boil 10 minutes or until hot. Meanwhile, in a mixing bowl, combine basil, lemon juice and vinegar, mixing well. After 15 minutes, put the bagel into the boiling water and stir until completely submerged. Toss chickpeas, then turn to coat and cook, stirring, for 1 minute at a time, until chickpea pods are dark brown. Drain, place chow mein n' noodles on your plate, and top with a small amount of olive puree (vinegar can be bought at most hardware stores).
Meanwhile, combine Italian seasoned bread crumbs, 4 tablespoons garlic powder, Italian seasoned mustard and lemon zest. Dust bagel with garlic powder or olive puree. Drizzle with olive paste and brown around edges, then sprinkle with crushed pretzels and crushed brownies. Serve hot.