|1 cup||Canned black beans with liquid, about|
|5 ounces||(1/3 of a 15 oz can) sliced red beets with liquid, about|
|1 pack||(10-oz) frozen brussels sprouts, thawed|
|2 larges||Pieces pickled red peppers, rinsed thoroughly|
|2||Cloves garlic, crushed (up to 3)|
|1 cup||White wine, about|
|Water/veggie stock as needed|
|Oregano, basil, sage, pepper & salt|
|1 tablespoon||Sugar, if needed, up to|
While throwing together a quick topping for spaghetti using up all the "leftovers" I had in the house, I accidentally stumbled upon this recipe.
For all the world it has the consistency, color, and IMHO the flavor (or, enough of it for me) of a bolognaise sauce, except without using any meat or tomatoes. It turned out so well, in fact, that I thought I'd post it.
(All measurements are on the "rough" side, since I wasn't really measuring as I went along.) Here goes:
Place first 4 ingredients into a food processor and process until completely pureed, adding wine as necessary up to 1 cup to achieve a fairly smooth consistency. Sauce should be *slightly* lumpy, as though it had pieces of ground beef in it. Transfer mixture to a saucepot, add crushed garlic, spices, and enough water/veggie stock to thin to a sauce-like consistency. Simmer approx. 10 minutes & taste for seasoning. If you find a slightly bitter or acidic taste, add up to 1 tablespoon sugar to counteract it. Simmer approx. 5 minutes more. Serve hot over pasta. Posted to fatfree digest V97 #022 by CIANO LINDA <E1FQC@...> on Mar 10, 1997
Random recipe of the day