| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Main dish, Sauces, Vegetables | 1 | Batch |
INGREDIENTS
| 1 | Onion, chopped & sauteed in | |
| 1 | T | Olive oil |
| 2 | Garlic cloves, chopped & | |
| sauteed | ||
| 1 | qt | Tomatoes, blended till |
| smooth in a blender | ||
| 1 | T | Oregano |
| 1 | T | Basil |
| 1/2 | c | Celery, chopped |
| 1 | Zucchini, shredded | |
| 1 | c | Mushrooms, sliced |
| 1/2 | Green bell pepper, chopped | |
| Whole wheat spaghetti | ||
| 1 | Whole-wheat pizza crust | |
| Basic Sauce plus | ||
| Sliced mushrooms | ||
| Peppers | ||
| Onion | ||
| Fresh tomato | ||
| Pepperoni | ||
| Whatever else you like |
INSTRUCTIONS
To make the Basic Sauce, combine and simmer ingredients for 15 minutes. To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender. Serve over whole wheat spaghetti. To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done. Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 681
Calories From Fat: 318
Total Fat: 35.9g
Cholesterol: 0mg
Sodium: 770.9mg
Potassium: 3784mg
Carbohydrates: 81.6g
Fiber: 24g
Sugar: 35.5g
Protein: 25.3g