Mock Tomato Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
7 cup: Peeled, chopped yams or
Squash,
1 cup: Chopped fresh beets,
1 cup: Chopped onion,
2 Cloves: garlic, minced
6 cup: Water or stock,
2 tbsp: Soy sauce,
1 Strip: wakame or kombu,
3 tsp: Parsley,
1 tsp: Basil,
1/2 tsp: Oregano,
1/4 tsp: Each kelp, marjoram, and
Thyme,
1/8 tsp: Rosemary, crushed
1: Bay leaf,
2 tsp: Liquid swetener,
2 tsp: 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@unify.com (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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80
Source from luhu.jp
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@unify.com (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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80
Source from luhu.jp
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