* hint: it's NOT tomato sauce....
it's MOCK tomato sauce! i just *whipped* up a batch for Mayan's birthday--i want to make her a pizza so this will make a great red base. i stress *whipped* b/c it is actually kind of a pain to make so i only do it once or twice a year. this batch will give me enough for her pizza, some spaghetti later in the week and a few containers to freeze. so what gives it the rich red color? Beets! it has a very vegetable-y flavor, pretty yummy really, but it has a pinky color unlike real red sauce. she loves it though! for this batch i went heavy on the italian herbs, but i have also given it a less-italian flavor to use for enchiladas. got the recipe from a vegan book years ago:
mock tomato sauce:
steam 7 cups of orange yams or butternut squash (peeled and cubed) and 2 medium beets (peeled and chopped--i use rubber gloves to protect my hands from beet stains)
meanwhile saute 1 yellow or white onion (chopped) and 2 or more garlic cloves (minced) in olive oil until transcent.
6 cups of stock or water
2-3 Tbsp of soy sauce (i DON'T use this--i use 1 Tbsp of fish sauce since we can't eat soy)
2 tsp liquid sweetener (maple syrup, honey...)
2 tsp apple cider vinager
1 strip of Kombu sea weed washed and minced (this is too hard so i didn't do it and added some salt instead)
3 tsp chopped parsley
chopped herbs: rosemary, marjoram, basil, oregano, thyme
blend all of this together--i use a food proccessor so i split it into two batches. then put the red sauce into a big pot with 1 bay leaf or two and simmer for 20 minutes or so, until it is heated through and the flavors can "mingle." keep close to stir frequently, b/c it tends to bubble and "pop!" leaving nice reddish-pink splotches on everything:-) don't forget to take out the bay leaves when done.