Vegetable Sauce Recipes

Steps:

• Clean, rinse and chop the vegetables.
• In a big cooking pan, mix all ingredients together except salt and black.
• Cook it for 15 minutes.
• Add black pepper and salt to taste; cook for five minutes; remove from heat.
• P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.

Steps:

• In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;

Steps:

• In large pot saute the onion in olive oil until translucent then add garlic.
• Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
• Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
• When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.

Steps:

• In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
• Add the onion, carrots, zucchini, and red pepper flakes.
• Saute/cook vegetables for 4 minutes; stirring often.
• Then add the green bell peppers, and cook for 3 minutes more; stirring often.
• Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
• When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
• Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
• *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

Steps:

• After butter has melted, add other ingredients, mix well & pour over vegetables. I usually marinate for at least 15 minutes & then grill basting occasionally until done.

Steps:

• Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
• Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
• Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
• Stir in the vegetable broth, basil, and salt and pepper to taste.

Steps:

• In a large saucepan, heat oil over medium-high heat.
• Add zucchini, onion, carrot, and garlic.
• Cook for 10 minutes or until onions are tender.
• Stir frequently.
• Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
• Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
• Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.