Friday, January 29, 2010
Vegan Bean Spaghetti Sauce
SUCCESS, it's Strange yet Delicious and full of fibre!
2 large tomatoes
1 chopped yellow onion
minced garlic galore! (yes, galore is a measurement)
tbs Pepper (preferably fresh ground)
2 thinly diced large Carrots
200g thinly diced brown mushrooms
3 diced sticks of celery
tbs brown sugar
3tbs olive oil (just do it!)
250ml(can) red kidney beans (don't drain)
In a blender puree, half a tomato, half a carrot and 1/4 can of beans. Chop the rest of tomatoes for later.
Now. in a big old soup pot throw your oil, onions, half your mushrooms and your garlic ( I used 1 and 1/2 of those giant cloves which is probably around 7 normal gloves). Stir them around and set on low heat. Cook until onions soften and all smells delightful (what the hell is the cooky lingo for that?). Now, here's the easy part add everything else, including puree. Salt to your flavor. Cover and let simmer on low for 45 minutes remember to stir now and then.
Your sauce may appear to "wet" at this point (you shouldn't have gotten her so excited!) but its normal. Uncover and cook on medium heat, stirring a few times a minute. Do this until your sauce has thickened. Serve on the fattest spaghetti noodles you can find!
Enjoy. I know I'm about to!
When Cheyanne returns, she wants me to DIET with her :z, so there will be a nummy low cal veggie dish in the near future.