|
|
Favourite meals as of late:
+ Vegetarian chili, using beans, veggie "ground beef", and Kate's no-tomato beet/carrot sauce (tomatoes and I don't along  ), over rice or with bread
+ Stir-fries (rice, tofu and veggies with stirfry sauce)
+ Asian-inspired noodle dishes with tofu and veggies
+ Vegan mac and "cheese" (creamy tofu sauce)
+ SUSHI! I've become addicted to it lately 
+ [vegetarian] cheeseless pizza (again, with Kate's beet/carrot sauce in place of tomato)
Easy "I-have-no-time" dinners:
+ Pancakes
+ Scrambled tofu with pan-roasted potatoes
+ I eat soup quite often, with homemade bread or buns
Print
Remind Me
Notify Moderator
|
|
|
what is kate's no tomato beet carrot sauce? can i have the recipe
Print
Remind Me
Notify Moderator
|
|
|
2 cans carrots
1 can beets
a little lemon juice (to add acidity)
That's the basic sauce -- then you add whatever spices you want to make it either italian -- or chili -- etc. Sometimes I blend in half a can of spinach too just to add more nutrition.
This has become a staple at our house too. 
Print
Remind Me
Notify Moderator
|
|
|
It's in the recipe exchange index, in the sauces section--"Mock Tomato Sauce."
Kate.
Print
Remind Me
Notify Moderator
|
|
|
Yeah I adore it
Lately I've been using red wine vinegar in place of the lemon juice and it's fantastic. I also always add lots of garlic and spices/herbs - depending on my mood, either something like basil and oregano, or maybe cumin with lots of hot peppers (that's great for the chili).
Print
Remind Me
Notify Moderator
|
|
|
how much do you use? I don't care for canned veggies...or do they taste okay with this recipe?
--------------------
~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
Print
Remind Me
Notify Moderator
|
|
|
You know -- I use them for convenience sake. I remember her saying that she used fresh... and just roasted them in the oven first. I would stay with the 2 to 1 ratio -- and then however much you have -- you have for sauce. It just balances out the color and flavor to be closer to tomato. The quantity isn't as important... just try and gear it to having as much as you think you need/want.
If it makes too much - you can always freeze it for later - other sauces. Especially before you add spices.
You can add all kinds off things to it too. Mushrooms - other veggies... skies the limit.
Print
Remind Me
Notify Moderator
|
|
|
It's actually best fresh and oven-roasted--somehow the natural sugars get featured and kind of carmelize. So, use a 2:1 carrot/beet ratio. Like Retrograde, I prefer red wine vinegar or balsalmic in lieu of lemon juice. If you can tolerate a little shallot, it's truly wonderful.
Kate.
Print
Remind Me
Notify Moderator
|
|
|
Yeah fresh is probably better and yeah, I don't really care for canned veggies either. But honestly? They taste just fine in this recipe, mostly because, I guess, they're all blended up. Similar to jarred tomoato sauce I suppose. Plus, it takes about 10 minutes, tops to make
Print
Remind Me
Notify Moderator
|
|
|
Lately...
grilled tofu or baked tofu (often in a green curry sauce)
beans and greens (I'm really into white kidney beans blended with herbs into one of my whacky pestos! I love playing with black beans and making a Greek Lima Bean dish from a "Moosewood" cookbook)
zucchini, mushrooms of all types, spinach with some kind of "uncheesey" of creamy soy based sauce
Miso and tofu/miso soups
Soy ratatouille and Soy eggplant moussaka
curried lentils and carrots
Spaghetti squash and some sort of bean or soy topping or nutritional yeast uncheese sauce or fake homemade mock feta.
Okay, I'll stop...I'm back to my vegan senses. Lately, fruit smoothies tend to comprise breakfasts. My ultimate favourite snack is carrots (baked) and homemade hummus.
Kate.
Print
Remind Me
Notify Moderator
|
Posts
