This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
No need to pre-boil the pasta for this scrumptious saucy dish. Pasta perfection is made simple with ravioli that cooks in the oven from start to finish.
Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken broth instead of cream.
