Saturday, January 8, 2011

Spaghetti and Tomato-less Sauce

2 1/2 cups cooked carrots (I use canned)
1/3 cup cooked beets (I use canned)
2/3 cup water
1 Tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon onion powder
1/8 teaspoon oregano
3/4 cup onion, chopped
1 clove garlic, minced

Blend all ingredients except onion and garlic. Saute onion and garlic in small amount of oil ( I use olive oil). Stir all ingredients together and simmer for a few minutes (maybe 5-10) on low heat. This sauce can be used on pizza or lasagna, too.

The recipe from which I adapted this calls for 3 Tablespoons lemon juice, but I use a little of the cider vinegar instead, because hubby can't have anything citrus.

(This recipe adapted from Of These Ye May Freely Eat cookbook) Pin It Now!

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