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
Written cooking instructions as a concept can be found far back into history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these ancient records were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts are a few clay tablets in Sumerian describing 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 those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his publication, he recounts how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. He also tells us how the cooks of his times used a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Moving our culinary historical trip onwards, we find some recipe books published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of food on the menues of the rich. In the 15th century, people returning from the crusades brought back many foods and spices from Arab countries, including spices like rosemary and coriander. These new foods and spices created a torrent in recipe books, some of which are kept safe in private libraries. Over the following few centuries, the powerful and rich houses competed to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes of the day. When we get to the 1900s, cook books were in great demand, as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Mock Tomato Sauce recipe.
