7 cup peeled, chopped yams or
1 squash
1 cup chopped fresh beets
1 cup chopped onion
2 cloves garlic, minced
6 cup water or stock
2 tbsp soy sauce
1 strip wakame or kombu
3 tsp parsley
1 tsp basil
1/2 tsp oregano
1/4 tsp each kelp, marjoram, and
1 thyme
1/8 tsp rosemary (crushed)
1 bay leaf
2 tsp liquid swetener
2 tsp apple cider vinegar
Directions
Steam the yams and beets until tender. Saute the onion and garlic in
water until transparent. Blend all ingredients except the bay leaf
until smooth; heat in a saucepan with the bay leaf for about 20
minutes to meld flavors. Remove the bay leaf. Serve hot on pasta,
pizza, vegetables, etc.
Source: from Vegan Delights by Jeanne Marie Martin
Posted by carol@unify.com (Carol Collins) to the Fatfree Digest
[Volume 16 Issue 28] Apr. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
Servings: 1 servings
Mock Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato; Vegan
The History of Recipes
We are able to follow the history of written recipes way back into antiquity, in fact as far as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius recounts how the Romans used a good variety of spices, including a few you will know such as basil, mint and dill. As we move on, there were two books from the 1300s - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that we all know today, but instead descriptions of the types of food on the menues of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an explosion in publications on food, the majority of which are kept safe in academic collections. By the time we get to the 1900s, cookery books were starting to become popular due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Mock Tomato Sauce recipe.
