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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