Red Sauce A: OK AB: OK B: OK O: OK

  • 1 pound Carrot cubed
    		• A: B AB: N B: HB O: N
  • 1 small Beet
    		• A: N AB: HB B: HB O: N
  • 2 Onion (any non-green) chopped
    		• A: B AB: N B: N O: HB
  • 1 Bay Leaf
    		• A: N AB: N B: N O: N
  • 2 tablespoons Miso
    		• A: B AB: HB B: N O: N
  • 2 cups Water
    		• A: B AB: HB B: HB O: HB
  • Garlic
    		• A: B AB: HB B: N O: HB
  • Basil
    		• A: N AB: N B: N O: N
  • Oregano
    		• A: N AB: U B: N O: U
  • 2 tablespoons Arrowroot (opt)
    		• A: N AB: N B: N O: N
  • 1 cup Water (opt)
    		• A: B AB: HB B: HB O: HB
  • Vinegar (Apple Cider) (opt)
    		• A: A AB: U B: U O: U
  • Lemon (opt)
    		• A: B AB: HB B: N O: N
  • Salt (opt)
    		• A: N AB: N B: N O: N
  • Tamari (opt)
    		• A: B AB: N B: U O: N
    1) Combine 1# cubed carrots, 1 sm. beet, 2 chopped onions, 1 bay leaf, and 2T miso (red or kome) dissolved in 2c water in a pressure cooker. Cook 15 min. **If using a regular pot add more water and cook until veggies are very tender. 2) Season with garlic, basil, and oregano and puree in blender. 3) Return to pot and heat uncovered. optional: add 2T arrowroot dissolved in 1c cool water to thicken Also vinegar (B) or lemon (O,A) and salt or tamari. Serve over appropriate pasta with soy cheese (O,A) or parmesan cheese (B)


    Copyright 2000 by ER4YT Recipe Project