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BTD Forums  /  Eat Right 4 Your Type  /  Spaghetti sauce for type "A"
Posted by: 819 (Guest), Wednesday, January 24, 2007, 3:10pm
Hello out there!!

Does anyone have a recipe for spaghetti sauce for type "A"'s?
I haven't had this since becoming a BTD follower, and miss it. Anything would be nice, and help add some variety to my diet. :-) I seem to be hooked on the tofu burgers ;D.....I had to add another egg white to get them to bind together tho'.

Thanks...C. ;)
Posted by: Lola, Wednesday, January 24, 2007, 4:19pm; Reply: 1
look it up on recibase under that name:
Quoted Text
No tomato Tomato Sauce
Can be used by
All types

Description
Quick and easy to make and you won't believe it's not really tomatoes! You can use this for Spaghetti Sauce, Chili base or Pizza sauce or Whatever Sauce!

Category
Other

Ingredients
2 1/2 C steamed carrots, 1/3 C steamed beets, 2/3 C Water, 3 Tbsp Lemon juice, 1 1/2 tsp Salt, 1 Tbsp Basil (leave out for Chili),1/2 tsp Onion Powder, 1/8 tsp Oregano, 3/4 C chopped, cooked onions (I use dried flakes but not this much), 1 clove minced Garlic.

Directions
Steam carrots and beets until tender. Brown onion & garlic together. Measure all ingredients into a blender and blend until smooth. Add cooked ground meat or meatballs for spaghetti sauce. Or use as is for pizza sauce. Omit Basil for Chili and use as you would normally. It freezes nicely in a canning jar. Remember to allow about an inch at the top and tighten jar lid after sauce freezes.


garlic more onion and spices.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 4:52pm; Reply: 2
I am understanding this to be tomato paste...such as used with goulash...am I wrong?
Posted by: Drea, Wednesday, January 24, 2007, 4:55pm; Reply: 3
It works as "tomato" paste or sauce. Just add a bit of water to make sauce. I've made it, and suprisingly it tasted like tomatoes, but it didn't agree with me - heartburn - so I won't make it again.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 4:57pm; Reply: 4
Well alrighty then...I will give it a shot.

Thanks alot!! :-D
Posted by: Gumby, Wednesday, January 24, 2007, 5:44pm; Reply: 5
I use pesto a lot.  Just get some basil, garlic cloves, olive oil...and add nuts if you want...and grind it all up to a paste.  I freeze it in ice cube trays and put the cubes in a bag.  Really easy to just grab a frozen cube to put under your hot noodles.

Another idea is to just use a good olive oil, maybe a bit of ground sheep's milk romano or something.  Or a bit of soft goat cheese.  Or, saute up some onions and garlic in olive oil, add some ben/neutral mushrooms, and/or some greens, and toss that with the pasta.  It's so good too.
Posted by: Drea, Wednesday, January 24, 2007, 5:47pm; Reply: 6
Quoted from Gumby
I use pesto a lot.  Just get some basil, garlic cloves, olive oil...and add nuts if you want...and grind it all up to a paste.  I freeze it in ice cube trays and put the cubes in a bag.  Really easy to just grab a frozen cube to put under your hot noodles.

Another idea is to just use a good olive oil, maybe a bit of ground sheep's milk romano or something.  Or a bit of soft goat cheese.  Or, saute up some onions and garlic in olive oil, add some ben/neutral mushrooms, and/or some greens, and toss that with the pasta.  It's so good too.


Two really good suggestions, Gumby! I'm looking forward to when I can get my hands on fresh basil at the farmer's market.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 5:49pm; Reply: 7
You guys always have great suggestions...seems like you live on the other side of the planet...I can never find a lot of the items mentioned to make some of this stuff...........or at best, make it exciting...:-(
Posted by: Drea, Wednesday, January 24, 2007, 5:52pm; Reply: 8
Practice, practice, and more practice. Get your self a few really good cookbooks, too. Those help me with ideas.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 5:55pm; Reply: 9
I was thinking about that...but I am not good at guessing what to use for substitutions yet...I had the misfortune of trying Tahini....yuk! I hated it....now, what to use in it's place? I was trying to make that black bean hummus dip.....
Posted by: Drea, Wednesday, January 24, 2007, 5:59pm; Reply: 10
Tahini by itself is quite bitter, but when used in hummus, it's delicious. And a little tahini goes a long way. I use much less than most recipes recommend.

Try this: pinto bean hummus. Yum. One of my favorite snacks, and it's a complete protein.

1 can of pinto beans drained, with the liquid reserved.
3 cloves of garlic
1/4 cup of lemon or lime juice
1 T tahini
salt to taste

whip it all up in a food processor, adding the bean liquid to get the correct consistency.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 6:02pm; Reply: 11
That is what I made, but only with black beans. It was terrible. I couldn't tell if I had to much lime, or it was the tahini. I will try again, and measure exactly!! :-D :-D
My garlic might have been off a bit...I used crushed, and wasn't sure of the difference between that and a clove....I just guessed.
Posted by: Drea, Wednesday, January 24, 2007, 6:11pm; Reply: 12
As with almost any recipe, using fresh ingredients are key. Use a fresh whole clove of garlic rather than the crushed garlic one can buy in a jar (the taste is different, and most of them have citric acid (i.e. made from corn), blech). Use fresh squeezed lemon or lime juice as opposed to the jarred kind.
Posted by: Drea, Wednesday, January 24, 2007, 6:12pm; Reply: 13
I like a lot of garlic, so you may want to start out with one clove, whip it up and taste. My suggestion is to use the minimum of all the ingredients that have strong flavors at first and taste it as you go.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 6:14pm; Reply: 14
I used fresh lime...great advise on the rest. I will try it. I like this with tamari crackers....I have been just using plain black beans for now...
Posted by: jayney-O (Guest), Wednesday, January 24, 2007, 6:16pm; Reply: 15
tahini is so yummmy...but it is an acquired taste! make sure you get the roasted....the raw is quite bitter. and don't forget to salt it (I like tamari-wheat free) it is great with noodles, just a T. of tahini stirred into hot noodles (like soba) with a bit of the cooking water (2T.) and a splash of tamari!!!
Posted by: Drea, Wednesday, January 24, 2007, 6:24pm; Reply: 16
Beneficial beans with salad dressing is also good.

Quoted from outdoordrea
My favorite salad dressing is this: 2-3 parts walnut oil, 1 part lemon or lime juice, 1-2 T crushed garlic, 1-2 T shredded ginger root, 1-2 tsp powdered mustard seed, wheat-free tamari to taste. I like my dressing on the sour side. I make up a big batch and keep it in the fridge so it's ready when I am.

When I used to work out of the house, I would take 1-2 ounces with me in a small jar. It'll keep fine for a few hours without being refrigerated.

I like to use walnut oil instead of olive oil because it doesn't solidify in the cold and I don't have to wait for it to liquify.
Posted by: Drea, Wednesday, January 24, 2007, 6:25pm; Reply: 17
Quoted from jayney-O
tahini is so yummmy...but it is an acquired taste! make sure you get the roasted....the raw is quite bitter. and don't forget to salt it (I like tamari-wheat free) it is great with noodles, just a T. of tahini stirred into hot noodles (like soba) with a bit of the cooking water (2T.) and a splash of tamari!!!


I've only ever used the raw tahini in hummus.
Posted by: 819 (Guest), Wednesday, January 24, 2007, 6:30pm; Reply: 18
You got that right!! Ok on the roasted...I didn't know they had it. I just got the only one they had. While I am thinking about it....where can I find Amaranth bread? I am having no luck here in Kalamazoo, Michigan...:-(
Posted by: 819 (Guest), Wednesday, January 24, 2007, 6:38pm; Reply: 19
Ok Drea....Can you come here and cook for me? :-D
You make it sound soooooo easy!! :-)
Posted by: Alia Vo, Wednesday, January 24, 2007, 6:53pm; Reply: 20
You can make a silken tofu type of cream sauce and add pimentos and other purueed vegetables...let your creative talents flow.

Alia
Posted by: Drea, Wednesday, January 24, 2007, 6:53pm; Reply: 21
Quoted from cewyman
Ok Drea....Can you come here and cook for me? :-D
You make it sound soooooo easy!! :-)


Before I started the BYD, my idea of cooking was thus: out of the freezer (pre-packaged frozen food), into the microwave, and onto the plate.

Then I took a cooking class which lasted for a whole year, and in it we learned to cook for the 5 seasons: Winter, Spring, Summer, Harvest, and Autumn (a Traditional Chinese Medicine pov). Anyway, that's where I learned to cook from scratch. Because we met five times in one year, several months apart, it gave me lots of time to practice.

If you can find a cooking class in your area, I strongly suggest signing up. It'll be hard at first because most likely they will be using avoid ingredients, but it will give you confidence to go home and experiment.
Posted by: 1328 (Guest), Friday, February 23, 2007, 1:47am; Reply: 22
In the past week I made a barbque sauce using just carrots for the base and I was then thinking back to when I saw this recipe for no tomato spagetti sauce.  Thanks Lola for bringing this recipe up again.  I remember seeing a couple of years ago.

Posted by: Lola, Friday, February 23, 2007, 2:08am; Reply: 23
;)
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