Yield: 1 Servings
|1 cup||Chopped onions|
|1 cup||Diced carrots|
|2 cups||Cooked; (or canned white beans)|
|2 cups||Bean cooking liquid or water|
|Salt to taste; (may not be necessary if using canned beans)|
|2||Garlic cloves; (optional)|
|Crushed red pepper to taste; (optional)|
from Victoria Moran's Get the Fat Out.
Saute onions and carrots in water until soft. Puree them in a blender with the cooked white beans and the cooking liquid or water and salt. If the garlic or red pepper is appropriate for the dish that will receive the sauce, add one or both of these while blending.
In another part of the book it states that the Veggie-Cheez Sauce is good over baked potatoes.
Posted to fatfree digest by nanette.blanchard@... (NANETTE BLANCHARD) on Apr 07, 94