Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 c Peeled, chopped yams or
Squash
1 c Chopped fresh beets
1 c Chopped onion
2 Cloves garlic, minced
6 c Water or stock
2 tb Soy sauce
1 Strip wakame or kombu
3 ts Parsley
1 ts Basil
1/2 ts Oregano
1/4 ts Each kelp, marjoram, and
Thyme
1/8 ts Rosemary (crushed)
1 Bay leaf
2 ts Liquid swetener
2 ts Apple cider vinegar

Steam the yams and beets until tender. Saute the onion and garlic in
water until transparent. Blend all ingredients except the bay leaf
until smooth; heat in a saucepan with the bay leaf for about 20
minutes to meld flavors. Remove the bay leaf. Serve hot on pasta,
pizza, vegetables, etc.

Source: from Vegan Delights by Jeanne Marie Martin

Posted by carol#unify.com (Carol Collins) to the Fatfree Digest
[Volume 16 Issue 28] Apr. 1, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com and Mark Alexander, Mark#alexr.demon.co.uk.

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