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Mock Tomato Sauce
(a tomato-free sauce)

Recipe By : Vegan Delights by Jeanne Marie Martin

7 cups peeled -- chopped yams or
squash
1 cup chopped fresh beets
1 cup chopped onion
2 cloves garlic -- minced
6 cups water or stock
2 tablespoons soy sauce
1 strip wakame or kombu
3 teaspoons parsley
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon each kelp -- marjoram, and thyme
1/8 teaspoon rosemary -- (crushed)
1 bay leaf
2 teaspoons liquid sweetener
2 teaspoons apple cider vinegar

Steam the yams and beets until tender. Sauté the onion and garlic in water until transparent. Blend all ingredients except the bay leaf until smooth; heat in a saucepan with the bay leaf for about 20 minutes to meld flavors. Remove the bay leaf. Puree if desired. Serve hot on pasta, pizza, vegetables, etc.

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