Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 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. - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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