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| Cashew Tomato Pasta Sauce
(Parve/vegan) Serves 6 Ingredients -- 1/2 tsp dried marjoram leaves 1/2 tsp dried oregano leaves 1/2 tsp each fennel seeds and dried rosemary, crushed in a mortar and pestle 1 1/2 tsp salt 4 to 6 cloves garlic, minced 1 medium onion, peeled 1-cup (237 ml) raw cashews 3 1/2 lbs. (2 kg) Roma tomatoes (Italian plum tomatoes) Wash and dice tomatoes and onions and put them into a large skillet or wok. If you have a food processor, simply quarter the tomatoes and onions and let the processor do the dicing. Add the garlic, marjoram, oregano, fennel seeds, and dried rosemary to the skillet: Cook on high heat, stirring frequently, until cooked through, about 12 to 15 minutes. While tomatoes are cooking, prepare cashews as follows: Use an electric coffee grinder to grind raw cashew pieces into a fine meal Add ground cashews to cooked, bubbling sauce, stirring until well incorporated and smooth. The sauce is now ready to enjoy over your choice of whole grain pasta, such as whole wheat, spelt, corn, or quinoa pasta. Source: VegParadise, http://www.vegparadise.com/ Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@� |