thanks to Pat

[Guest guest]

Glad it worked for you! Sometimes if you are going to simmer the whole lot

for an hour anyway you don't need to soften the onions etc. in water, but

it's a good habit to get into and I find I do it as a matter of course.

Did I add that you can also simmer in, say, veggie stock - or sherry? That

works fine too.

 

This wasn't my own idea, I have to add. I think I first saw it on Susan

Voisin's Fat-Free Vegan group

(/) or had it recommended by

someone else. A long time ago now!

 

And isn't it hard to break old habits! I know exactly what you mean - I

always want to brown things in butter or something like that, but I do

resist the added fat/oil - there's plenty in the grains, beans and even

some of the veggies/fruits we eat, not to mention nuts and seeds. And for

those of you who worry: Yes I do use and recommend a Tbsp of ground

flaxseed a day

 

--- s3ld3rs <s3ld3rs wrote:

 

> My mother used to begin each meal with a spoonful of grease at the

> bottom of the skillet. It was a strange thought for me to saute

> vegetables in water. However, I made a marinara over the weekend and

> softened my garlic, onions, and peppers in water. Threw in some

> tomatoes and simmered an hour. A few herbs and I had a tasty and

> healthy topping for my whole wheat pasta.

>

> Thanks to Pat for putting that thought in my head.

>

> Marie

 

 

----

Dr Patricia Sant

Bean Vegan: http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

" The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can

they suffer?' " (Jeremy Bentham, 1749-1832)

 

 

 

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