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No-Tomato Sauce for Jamie et al.

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If you omit the herbs, you get what tastes very much like a plain tomato

sauce. I've used variations of the following as a base for homemade

tomato-rice soup with brown rice (it's difficult to get decent tomatoes where I

live) and those who tried it said it was impossible to distinguish from the

tomato version. It's also good on lasagna, stuffed shells, etc.

 

These are useful recipes for those who cannot eat tomatoes or tolerate anything

from the nightshade family. They're also a good way to get carrots and beets

into those who dislike them (eg. kids). Lemon juice or another mild vinegar

may be substituted for the cider vinegar. Feel free to adjust the salt,

sweetener and acid levels until you get the 'tomato' flavor you like. If you

don't have miso, substitute 1 teaspoon salt for every tablespoon miso used. I

believe 1/2 teaspoon salt for every tablespoon soy sauce will adequately

substitute, but your own palate is the best judge. -- N.B.

 

 

* Exported from MasterCook Buster *

 

Mock Tomato Sauce

 

Recipe By : Vegan Delights by Jeanne Marie Martin

Serving Size : 1 Preparation Time :

Categories : Sauce Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1/2 teaspoon oregano

1/4 teaspoon each kelp -- marjoram, and

thyme

1/8 teaspoon rosemary -- (crushed)

1 bay leaf

2 teaspoons liquid sweetener

2 teaspoons apple cider vinegar

 

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. Puree if desired. Serve hot on pasta, pizza,

vegetables, etc.

 

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* Exported from MasterCook Buster *

 

No-Tomato Sauce

 

Recipe By : Dave Tester

Serving Size : 2 Preparation Time :

Categories : Sauce Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds carrots peeled and cut into large dice

3 uncooked beetroot -- washed and tough

-- root ends removed,

-- cut into large dice

3 medium onions -- diced

3 celery stalks -- diced

2 bay leaves

2 tablespoons red miso

2 1/2 cups -- water to pressure

-- cook (more if

-- boiling)

***SEASONINGS***

3 cloves garlic -- crushed

2 tablespoons olive oil

1 teaspoon oregano

1/4 teaspoon basil -- marjoram or thyme

2 tablespoons corn flour or arrowroot dissolved in

2 fluid ounces water

 

Place vegetables, bay leaves miso and water in pressure cooker. (If

boiling, add water to cover; boil until very soft.) Bring to pressure

and cook 15 to 20 minutes. Remove bay leaves and puree vegetables,

adding cooking liquid as needed. Return sauce to cooking pot. Saute

garlic in the olive oil with the dried herbs and add to the sauce. Heat

the sauce over a medium flame, and slowly stir in the corn flour or

arrowroot. Simmer for 15 to 30 minutes to improve the flavour and adjust

seasonings.

 

[Note: in the U.K., corn flour is what we in the U.S. refer to as cornstarch]

 

An Italian style red sauce without the tomatoes. An ideal recipe when

fresh tomatoes are unavailable or too expensive. Serve with pasta or use

on pizza.

 

From the Brighton Vegetarian Society's Magazine: _Spill the Beans_

Recipe by Dave Tester

 

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