What Su from Norwich has to say

Veg-it-Up sauces

One of the main advantages of these sauces for me, is that they use simple ingredients, with no binders and other additives often found in supermarket alternative sauces.  To me they can immediately be changed from day to day by adding a different herb or spice selection, e.g. black pepper.  The meals below were tasty, and easily achieved in a holiday cottage, with very limited ingredients and seasonings.


Red Sauce:

We used this to make a spaghetti bolognese type sauce.

Fry an onion in a little olive oil, until transparent.  Then brown some mince (could be beef or turkey).  Add the sauce and simmer very gently until the meat is done.  Serve with black pepper and cheese if you like it.


White sauce:

We used this to make a very speedy and acceptable ‘fake’ risotto.

Fry some bacon pieces, until cooked.  Then add some sliced mushrooms, and continue cooking briefly.  To this we added the sauce and simmered for a short time.  Then added a bag of microwaveable rice  (not microwaved as we could not use the microwave),  and brought the whole thing to a simmer.  Served with a sprinkle of parmesan and black pepper.

While we were trying the sauces, we thought that either of them could be combined with a stock cube of some sort, to make a quick soup.


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