| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegan |
Vegtime4 |
16 |
servings |
INGREDIENTS
| 1/2 |
tb |
Olive oil |
| 1 1/2 |
c |
Chopped onion |
| 1 |
pn |
Sugar |
| 3 |
|
Cloves garlic; minced |
| 1 |
sm |
Serrano chile pepper |
|
|
Seeded and minced |
| 1 |
lb |
Vine or plum tomatoes |
|
|
Peeled and seeded and chopped |
|
|
OR 1 1/2 cups canned tomatoes; drained |
| 1/2 |
c |
Fresh orange juice |
| 2 |
tb |
Dry white wine; (optional) |
| 1 |
tb |
Minced fresh parsley |
|
|
Salt and freshly ground black pepper; to taste |
| 8 |
oz |
Herb-coated goat cheese log |
| 16 |
|
SERVINGS LACTO |
INSTRUCTIONS
Make an extra batch or two of the tomato sauce for your vegan friends
to spread on slices of bread or to serve with the Spice-Roasted Baby
Potatoes. The sauce freezes well.
In large skillet, heat oil over medium high heat. Add onion and sugar
and cook, stirring often, until onion begins to brown, about 5
minutes. Add garlic and serrano chile and cook, stirring often, until
mixture is medium brown in color, 3 to 4 minutes. Stir in tomatoes,
orange juice and wine if using. Reduce heat to low and simmer,
stirring occasionally, about 30 minutes. Add small amounts of water
if mixture becomes too dry. Remove from heat, stir in parsley and
season with salt and pepper.
Preheat oven to 350 degrees.
Put goat cheese in small, shallow baking dish and surround with tomato
sauce (do not cover the cheese with sauce). Bake, uncovered until
sauce begins to bubble at edges and cheese is hot, about 20 minutes.
Serve warm with toasted baguette rounds.
PER SERVING: 72 CAL.; 4G PROT.; 3G TOTAL FAT (3G SAT. FAT); 4G CARB.;
11MG CHOL; 90MG SOD.; 10 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 47
Converted by MM_Buster v2.0l.
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