I don't have any precise recipes, but the green sauce rocks. I've used and done it before with various variations. Adding fresh herbs makes a big difference. I find, though, that the green sauce for chillies works best with navy beans/white beans. Lentils (green) and peas are another good option I've used. I'm avoiding soy, personally, at the moment. Pureed and in small quantities they're generally quite safe and delicious. Mushrooms, if you can tolerate them at a nice robustness to the dishes, or in accompaniment. The greens in your "spicy green rice" recipe are a good base. Zucchini is one of my favourite fillers...it takes the edge off the greens/sweetens the sauce. The trick is not to begin with too much water. This sounds gross, but green bean/baby spinach/herbs puree is good for a green sauce and also asparagus/spinach/herbs puree is another good one. I might add a little celery to it. It turns into a really funky and flavourful paste after its been in the blender. Artichoke is another good "filler" in the mix. Personally, I like a little sea veg. in the sauce, too (i.e. spirulina, kelp, dulse, nori). Sometimes this paste/sauce is good for stuffing things. Great pita dip/spread...my Mum's even used it as a fish sauce/pasta sauce. But seriously, if adding legumes...a little white bean/navy bean is the best or peas--green, not split--/lentils (green). Fresh lemon adds a nice twist/acidity that is still alkaline.
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Re: Tomato-free chili or pizza?
