Mock tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Peeled, chopped yams or |
| Squash | ||
| 1 | cup | Chopped fresh beets |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 6 | cups | Water or stock |
| 2 | tablespoons | Soy sauce |
| 1 | Strip wakame or kombu | |
| 3 | teaspoons | Parsley |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Each kelp, marjoram, and |
| Thyme | ||
| ⅛ | teaspoon | Rosemary (crushed) |
| 1 | Bay leaf | |
| 2 | teaspoons | Liquid swetener |
| 2 | teaspoons | Apple cider vinegar |
Directions
Steam the yams and beets until tender. Saute the onion and garlic in water until transparent. Blend all ingredients except the bay leaf until smooth; heat in a saucepan with the bay leaf for about 20 minutes to meld flavors. Remove the bay leaf. Serve hot on pasta, pizza, vegetables, etc.
Source: from Vegan Delights by Jeanne Marie Martin Posted by carol@... (Carol Collins) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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