This sauce makes a great pizza topping as well with the addition of a little lowfat mozzarella and parmesan cheese. (12 servings)
- 1 ½ lb. (dry weight) penne pasta
- 1 oz. dried Chinese mushrooms
- 1 cup chopped yellow onions
- 10 Tbsp. mushroom soaking liquid
- 1 tsp. salt
- 1 tsp. minced fresh garlic
- ½ cup julienne roasted peppers
- 1 ½ cup diced roasted eggplant
- 3 ½ cups diced canned tomatoes
- ½ tsp. salt
- 1/3 cup fresh basil, chopped
Soak the dry mushrooms overnight in 1 quart of boiling water. Make sure the mushrooms are below waterline. The next day, drain and reserve the soaking liquid. Run the mushroom caps under cold water and cut out the stems. Slice the caps thinly and set aside. Strain the soaking liquid through a cheesecloth-lined strainer and pour into heavy-bottomed pot. Reduce by 1/3 volume over high heat. Set aside.
Wilt the onions, garlic and salt in a large sauté pan with the mushroom soaking liquid. Cover the pan and keep the heat low until the vegetables are tender. Add the peppers, eggplant and the reserved mushrooms cooking until all are tender. Add the tomatoes with their juice and cook, uncovered, until thickened. Add the fresh basil just before serving.
Per Serving: Calories: 232 Protein: 8gm Fat: 2gm
Carbohydrates: 18gm Sodium: 758mg
- Apple Cucumber Salad
- Couscous Salad
- Cucumber Raita
- Ginger Carrot Salad
- Marinated Vegetable Salad
- Melon Salad
- Minted Lentil Salad
- Orange and Jicama Salad on Spinach
- Orzo Salad with Cumin and Corn
- Potato Salad with Indian Yogurt
- Roasted Vegetable Salad
- Sesame Rice Salad with Asparagus
- Spiced Beet Salad
- Spiced Cucumber Wedges
- Black Bean Soup
- Chicken Stock
- Chicken Tomatillo Soup
- Chilled Minted Pea Soup
- Corn Chowder
- Curried Cream of Red Pepper Soup
- Curried Lentil Soup
- Curried Pumpkin Mushroom Soup
- Fish Fumet
- Ginger Sweet Potato Soup
- Grape Harvester’s Soup
- Indian Spiced Tomato Soup
- Minestrone Soup
- Tofu Miso Soup
- Vegetable Dill Soup
- Vegetable Stock
- Vegetarian 3 Bean Chili
- Vegetarian Borscht
- Asian Chicken Stew
- Beef Enchilada Casserole
- Chicken Fajitas Filling
- Curried Chicken Breasts
- Grilled Pollock with Tomato Vinaigrette
- Grilled Shark Brochettes
- Lemon Tarragon Chicken
- Moffitt Cafe Lasagna
- Orange Glazed Chicken
- Poached Snapper Duglere
- Scallops en Papillotte
- Sesame Chicken with Apricot Orange Glaze
- Sesame Ginger Sea Bass
- Tuna Noodle Casserole
- Turkey Tettrazini
- African Vegetable Stew
- Baked Beans
- Braised Kale
- Braised Kale with Red Pepper and Garlic
- Eggplant Sandwiches
- Ginger Bok Choy
- Grilled Tofu Sandwich
- Marinated Baked Tofu
- Masur Dal
- Mediterranean Frittata
- Mushroom Ragout
- Roasted Red Potatoes with Garlic and Rosemary
- Roasted Sweet Potato Puree
- Spiced Garbanzo Beans
- Squash and Lentil Stew with Apricots
- Tofu Brochettes
- Zuni Stew
- Apricot Orange Glaze
- BBQ Sauce
- Chris’ Christmas Vinegar 1996
- Cranberry Chutney
- Curry Spices
- Dill Vinegar
- Fresh Tomato Salsa
- Herb Vinegar
- Honey Mustard
- Italian Vinaigrette
- Lemongrass Vinegar
- Mint Dressing
- Orange Basil Dressing
- Pistou Sauce
- Red Pepper Relish
- Roasted Garlic Paste
- Roasted Onions
- Roasted Red Pepper Sauce
- Sesame Ginger Dressing
- Soy Dipping Sauce
- Tangy Apple Dressing
- Teriyaki Marinade