Recipe - Mock Tomato Sauce

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 tablespoon Soy sauce
1 Strip wakame or kombu
3 teaspoon Parsley
1 teaspoon Basil
One half teaspoon Oregano
One fourth teaspoon Each kelp, marjoram, and
Thyme
1/8 teaspoon Rosemary (crushed)
1 Bay leaf
2 teaspoon Liquid swetener
2 teaspoon 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. 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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip