Vegetarian Sauce Recipe
Ingredients
| Dried mushrooms | 1/3 Cup (16 tbs), rinsed | |
| 6 sun-dried tomatoes, cut in halves | ||
| Tomatoes | 1 Can (10oz), crushed | |
| Onion | 1/2 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| White kidney beans | 1 Can (10oz), drained | |
| Red wine | 1/2 Cup (16 tbs) | |
| Green bell pepper | 2 Tablespoon, chopped | |
| Green peas | 1/3 Cup (16 tbs), frozen | |
| Parsley | 1 Tablespoon, chopped | |
| Cooked pasta or rice | ||
| Crumbled goat or blue cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Cut dried mushrooms into pieces and remove tough stems if any.
MAKING
2.In a slow cooker, put mushrooms and add sun dried tomatoes, crushed tomatoes, onion, garlic, beans, wine and bell pepper.
3.Put the cooker's lid and cook for 21/2- 31/2 hrs on HIGH.
4.Once done, put peas and parsley in the cooker and cook for further 15 mins afetr covering the cooker.
5.Add a pinch of salt and pepper.
SERVING
6.Toss over rice or pasta and garnish with crumbled blue or goat cheese.
1.Cut dried mushrooms into pieces and remove tough stems if any.
MAKING
2.In a slow cooker, put mushrooms and add sun dried tomatoes, crushed tomatoes, onion, garlic, beans, wine and bell pepper.
3.Put the cooker's lid and cook for 21/2- 31/2 hrs on HIGH.
4.Once done, put peas and parsley in the cooker and cook for further 15 mins afetr covering the cooker.
5.Add a pinch of salt and pepper.
SERVING
6.Toss over rice or pasta and garnish with crumbled blue or goat cheese.
Chef
