No-Tomato Sauce

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No-Tomato Sauce

 

Serving Size : 2 Preparation Time :

Categories : Sauce Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds carrots peeled and cut into large dice

3 uncooked beetroot -- washed and tough

-- root ends removed,

-- cut into large dice

3 medium onions -- diced

3 celery stalks -- diced

2 bay leaves

2 tablespoons red miso

2 1/2 cups -- water to pressure

-- cook (more if

-- boiling)

***SEASONINGS***

3 cloves garlic -- crushed

2 tablespoons olive oil

1 teaspoon oregano

1/4 teaspoon basil -- marjoram or thyme

2 tablespoons corn flour or arrowroot dissolved in

2 fluid ounces water

 

Place vegetables, bay leaves miso and water in pressure cooker. (If

boiling, add water to cover; boil until very soft.) Bring to pressure

and cook 15 to 20 minutes. Remove bay leaves and puree vegetables,

adding cooking liquid as needed. Return sauce to cooking pot.

Saute garlic in the olive oil with the dried herbs and add to the

sauce. Heat the sauce over a medium flame, and slowly stir in the

corn flour or arrowroot. Simmer for 15 to 30 minutes to improve the

flavour and adjust seasonings.

 

[Note: in the U.K., corn flour is what we in the U.S. refer to as

cornstarch]

 

An Italian style red sauce without the tomatoes. An ideal recipe

when fresh tomatoes are unavailable or too expensive. Serve with

pasta or use on pizza.

 

From the Brighton Vegetarian Society's Magazine: _Spill the Beans_