Date: Mon, 10 Mar 1997 16:14:23 +0200 (IST)
From: CIANO LINDA (E1FQC@qcvaxa.acc.qc.edu)
While throwing together a quick topping for spaghetti using up all the
"leftovers" I had in the house, I accidentally stumbled upon this
recipe. For all the world it has the consistency, color, and IMHO the
flavor (or, enough of it for me) of a bolognaise sauce, except without
using any meat or tomatoes. It turned out so well, in fact, that I
thought I'd post it. (All measurements are on the "rough" side, since I
wasn't really measuring as I went along.) Here goes:
Meatless, Tomato-less Bolognaise Sauce
approx. 1 cup canned black beans with liquid
approx. 5 oz (1/3 of a 15 oz can) sliced red beets with liquid
1 10-oz package frozed brussels sprouts, thawed
2 large pieces pickled red peppers, rinsed thoroughly
2-3 cloves garlic, crushed
approx. 1 cup white wine
water/veggie stock as needed
oregano, basil, sage, pepper & salt
up to 1 tablespoon sugar, if needed
Place first 4 ingredients into a food processor and process until
completely pureed, adding wine as necessary up to 1 cup to achieve a
fairly smooth consistency. Sauce should be *slightly* lumpy, as though
it had pieces of ground beef in it. Transfer mixture to a saucepot, add
crushed garlic, spices, and enough water/veggie stock to thin to a
sauce-like consistency. Simmer approx. 10 minutes & taste for
seasoning. If you find a slightly bitter or acidic taste, add up to 1
tablespoon sugar to counteract it. Simmer approx. 5 minutes more. Serve
hot over pasta.
kwvegan vegan