Mother Myra's Lentil Pasta Sauce

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. 

It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper

In a large saucepan gently fry onion, garlic, carrots, and celery until soft

Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. 

Serve on rice or pasta of your choice.

(from old log, posted by Jaime)

Kt's Vegan Cheesy Sauce

1/2 C Nutritional Yeast Flake

1/2 C Flour

2 Tsp Salt

2 C Water

1/4 C Melted Margarine

1/2 Tsp Garlic Powder

Mix ingredients in a pot over medium heat. Stir until thick.

This Cheesy Sauce tastes good over steamed vegetables or noodles.

(from old blog, posted by Ktbean)

Pasta Sauce

This has been a standby for us this Lent. It is a hearty and filling sauce and is especially nice with linguine.

2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes

Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.

Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)

Makes 8 cups.

(from old blog, posted by Jaime)