| 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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”