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Newsgroups: rec.food.recipes
From: swells@ariel.unm.edu (squeedle)
Subject: Shannon's "Power Sauce" - a vegan pasta sauce
Message-ID: <2ik3l1$rbq@triton.unm.edu>
Organization: University of New Mexico, Albuquerque
Date: 31 Jan 1994 16:18:57 -0700
SHANNON'S "POWER SAUCE"
Serves 6 people
Cooking/prep time: overnight.
A vegan pasta sauce which makes a complete protein when
served over pasta. I designed this sauce to be a hearty winter
dish, packed with vitamins and minerals, low in salt and saturated
fat, and having NO cholesterol (ie, no animal products).
Ingredients:
1/2 an eggplant 1 small zucchini, sliced widthwise
12 oz. can black beans 2 tbs olive oil
12 oz. can tomato paste 1 tsp oregano (2 tsp fresh)
2 24 oz cans whole tomatoes 1 tsp basil (2 tsp fresh)
12 oz. can artichoke hearts 1 tsp parsley (2 tsp fresh)
10 pcs. sun-dried tomatoes 1 med. green bell pepper
2 bay leaves 8 Kalamata olives, pitted and halved
5 large button mushrooms, sliced (or 1 cup sliced mushroom of your choice)
1-2 whole fresh jalapeno peppers.
Directions:
Wash and salt eggplant and let sit for 30 minutes. Meanwhile, char the
green pepper and jalapeno over a flame until totally black on all sides.
Put peppers into a paper bag and let sit 10 minutes. Then peel skin
off of peppers (you may need to use gloves when handling the jalapenos).
Dice the roasted peppers.
Puree the entire 2 cans of tomatoes (including liquid) and pour into
a LARGE sauce pan (dutch oven or equivalent) or slow cooker. Stir
in tomato paste until "dissolved." Add all vegetables and spices and
oil. Salt and pepper to taste. Slow cook overnight, or let sit in
refrigerator overnight, then cook on low setting for 1-2 hours.
Best served over a whole-grain pasta.
[Copyright, Shannon E. Wells, 1992. Author gives permission to copy ]
[and distribute as long as this entire notice is retained with recipe.]