| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Canned black beans with |
|
|
liquid about |
| 5 |
oz |
1/3 of a 15 oz can sliced |
|
|
red beets with liquid |
|
|
about |
| 1 |
|
10-oz frozen brussels |
|
|
sprouts thawed |
| 2 |
|
Pieces pickled red peppers |
|
|
rinsed thoroughly |
| 2 |
|
Cloves garlic, crushed up |
|
|
to 3 |
| 1 |
c |
White wine, about |
|
|
Water/veggie stock as needed |
|
|
Oregano, basil sage pepper |
|
|
& salt |
| 1 |
T |
Sugar, if needed up to |
INSTRUCTIONS
While throwing together a quick topping for spaghetti using up all the
"leftovers" I had in the house, I accidentally stumbled upon this
recipe. For all the world it has the consistency, color, and IMHO the
flavor (or, enough of it for me) of a bolognaise sauce, except without
using any meat or tomatoes. It turned out so well, in fact, that I
thought I'd post it. (All measurements are on the "rough" side, since
I wasn't really measuring as I went along.) Here goes: Place first 4
ingredients into a food processor and process until completely pureed,
adding wine as necessary up to 1 cup to achieve a fairly smooth
consistency. Sauce should be slightly lumpy, as though it had pieces
of ground beef in it. Transfer mixture to a saucepot, add crushed
garlic, spices, and enough water/veggie stock to thin to a sauce-like
consistency. Simmer approx. 10 minutes & taste for seasoning. If you
find a slightly bitter or acidic taste, add up to 1 tablespoon sugar
to counteract it. Simmer approx. 5 minutes more. Serve hot over pasta.
Posted to fatfree digest V97 #022 by CIANO LINDA
<E1FQC@qcvaxa.acc.qc.edu> on Mar 10, 1997
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