My First Turnips - in Turnip Soup, Chili Pasta Sauce

For the soup, adapted from here:

Peel a couple turnips, carrots, 1 onion.  Sauté.  Add in canned tomatoes, paprika, 1 cup white wine, water and vegetarian beef bouillon, thyme, and a bay leaf.  Also dump in a half pound of dried, soaked beans.  Leave to simmer until beans are cooked.  Add in corn starch slurry to thicken.  Yum!  Oh, yes, don’t forget the vegetarian beef.

For the pasta sauce, adapted from A Dash of Flavour:

Saute 1 small red onion and 2 carrots for a couple minutes, then add in 4 cloves garlic and a portobello.  Saute until tender almost, and then add the better part of a bunch of spinach.  When spinach wilts, add in 2 small cans of tomato sauce, Italian seasoning, lots of chopped parsley, cumin, chili powder, rosemary, and vegetarian beef bouillon.  Simmer unitl ready to serve.  Serve over pasta.

No comments:

Post a Comment