| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, Apr95, Fatfree | 1 | Servings | |
INGREDIENTS
| 7 | c | Peeled, chopped yams or |
| Squash | ||
| 1 | c | Chopped fresh beets |
| 1 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 6 | c | Water or stock |
| 2 | tb | Soy sauce |
| 1 | Strip wakame or kombu | |
| 3 | ts | Parsley |
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| 1/4 | ts | Each kelp, marjoram, and |
| Thyme | ||
| 1/8 | ts | Rosemary (crushed) |
| 1 | Bay leaf | |
| 2 | ts | Liquid swetener |
| 2 | ts | Apple cider vinegar |
INSTRUCTIONS
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
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