| This sauce came about quite by accident: I was done with my cooking for the weekend, but there was still a container of Grape Tomates left in the fridge that wanted using up, as well as a Green Pepper, some Garlick, Onions, and a nice big Jalapeno Pepper. Thought I'd blend some of it together to freeze for the next time I needed to cook up some brown rice, or use it as a base for a pasta sauce. As I started to prepare things for the blender, I remembered some Soy Chorizo (Soyrizo) that was just sitting around in the freezer. After checking in the cupboard for any seasonings that might be hiding out ... this is what it all turned in to ... man, was it ever tasty! It's become a staple in the meantime, where all kinds of leftover bits and pieces get used up. |
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1 pint-container of
Grape or Cherry Tomatoes
(or about 4, 5 regular ones)
2 Onions (med. sized)
1 green Pepper
1 Jalapeno
several cloves of Garlick
1 Carrot
8 oz Soyrizo
1 env. Knorr Garlic Herb
Pasta Sauce mix
1 env. Washington's Broth
and Seasoning mix
Italian Seasoning, Oregano
Black Pepper
Vegetable Oil (for sauteing)
2-3 tbsp grated Parmesan
(or its Soy substitute) |
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Combine in blender: Tomatoes, 1 Onion, a few pieces of the Green Pepper, Jalapeno, Garlick, Carrot. Liquefy. You can add some Tomato Juice, canned Tomatoes (I tried it with Italian-flavoured ones, real good!), or Vegetable Broth to make it blend easier. Meanwhile, dice the other Onion and rest of Green Pepper quite fine, saute in some Vegetable Oil with a mashed Garlick Clove until Onions are lightly browned. Then add the Soyrizo and saute, stirring continuously. When the Soyrizo is all crumbled up, pour in the blended Veggies, whisk in the Knorr and Washington's, add some seasonings, then simmer for a while (stirring frequently). You can add some Water, Vegetable Broth or Tomato Juice if you want it thinner (you can also use up leftover Marinara or other pasta sauce in this dish). Adjust the taste (last time I threw in a spoonful of regular old Spagetti Sauce mix when I had added a bit too much liquid). Stir in the Parmesan last (to taste).
My favourite way to eat this turned out to be spooned over some Garlick and Basil-flavoured Polenta (with a side of Sweet Corn--the taste of this sauce is made for Sweet Corn!). Good over a baked or mashed Potato, Brown Rice or Pasta, too. Dip leftovers with Cornchips. |
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