Subj : Fresh Tomato Sauce - Pas
To   : Dave Drum
From : Ben Collver
Date : Tue Oct 03 2023 13:04:03

  Re: Fresh Tomato Sauce - Pas
  By: Dave Drum to Ben Collver on Mon Oct 02 2023 06:31:24

DD> Right off the bat I have two quibbles - the first being my displeasure with
DD> the texture of kidney beans. And the other being the buse of bulghur as a
DD> substitute for meat.

That's funny.. kidney beans are the favorite bean for someone in my family
and they like bulghur too.  Different strokes for different folks.  I like
most beans, but kidney beans are not my favorite.  They're better when
mashed into the consistency of refried beans.

DD> I've never made this one. Been served it a time or tow. It's edible if
DD> not a favoutire.
DD>       Title: Vegetarian Stuffed Poblano Peppers

That recipe sounds good to me.  I generally find fake meat tasty, but i
don't like how processed it is, how much sodium it has in it, etc.

A friend of mine makes his own fake meat from vital wheat gluten, which
is cheap from the bulk bin.  He's made it into many different forms,
including "ground meat" for dishes like this.  I am not aware of having
any problems with gluten, but a naturopath told me that it is inflammatory
to some degree to people more often than not, it's just often either to a
comparatively low degree, or they haven't recognized it yet.  So i don't
want to introduce a massive quantity into my diet.

I'd probably substitute lentils or somesuch.

Here's a Lentil Carrot Loaf recipe from recipesource.com.  I've made it
more than once, and have served it with gravy on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lentil-Carrot Loaf
 Categories: Vegetarian, Main dish
      Yield: 4 Servings

      3 c  Carrots; cut into 1/3-inch
           -slices
  1 1/2 c  Lentils; cooked, drained
    1/2 c  Onions; finely chopped
    1/2 ts Sage
      1 ts Curry powder
      2 tb Shoyu or tamari
      1 c  Rolled oats
    1/2 c  Walnuts or pecans; chopped
      2 tb Parsley; finely chopped

  Steam the carrots until tender. Drain the carrots, and, if desired,
  reserve the water to make a sauce to serve with the loaf.

  Mix together the cooked carrots and lentils. Mash them coarsely with a
  potato masher. Add the remaining ingredients and mix well.

  Pack the mixture into a well-oiled loaf pan. Decorate the top of the
  loaf with nut halves, if desired.

  Bake at 350 degrees F for 35-40 minutes, or until firm and golden
  brown.

  After baking, let the loaf stand for about 5 minutes, and then unmold
  it onto a serving platter. For an attractive presentation, surround
  the unmolded loaf with sliced ripe tomatoes, or any other colorful
  vegetable.

  Serve with the sauce of your choice.

  From the files of DEEANNE

MMMMM

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