| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Main dish, Italian, Sauces, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
|
Onion, chopped & sauteed in |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, chopped & sauteed |
| 1 |
qt |
Tomatoes, blended till smooth in a blender |
| 1 |
tb |
Oregano |
| 1 |
tb |
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
BASIC SAUCE
SPAGHETTI VARIATION
PIZZA VARIATION
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
A Message from our Provider:
“Your pain touches God’s heart”