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Nomato Sauce -Roger Mason
In macrobiotics we don't eat nightshade vegetables because they contain toxic alkaloids such as solanine. This group includes potatoes, tomatoes, eggplants, and peppers. Tomatoes also contain the toxic alkaloid tomatine. Read the article Nightshade Vegetables to learn more. Americans rarely ate tomatoes until after about 1920. They were never meant for human or animal consumption, and most cultures reject them. Only Southern Italians, Greeks, and Spaniards make a staple out of them.
If you want a delicious red pasta sauce that tastes amazingly like tomatoes, you can make this easily and cheaply with regular grocery store ingredients. This will make three pints.
1.5 c chopped onion
1 c chopped celery
1 c chopped carrots
0.5 c sliced beets (can be canned)
1 c any kind of stock you like
1 tbsp garlic
1 tbsp Italian seasoning
4 tbsp olive oil
1 tsp black pepper
0.5 to 1 tsp Worcestershire sauce
1 tsp bay leaf ground
juice of one lemon
1 tsp salt
You can add 6 tbsp of Japanese umeboshi plum paste for a really excellent taste. This is expensive and hard to find The paste is much cheaper than the whole seeded plums. You can find this on the Internet, and Eden® is the leading supplier. About $8 for a 7 ounce container in 2016. Omit the salt if you add this.
You can also add 1 c of hard squash like pumpkin or acorn squash if you like. Adjust the ingredients and seasonings to your taste.
Simmer this for a half hour until all the vegetables are very soft. Blend well. You can add mushrooms, green and/or black olives, tempeh, vegetarian beef, vegetarian sausage, or firm seafood (e.g. shrimp, scallops, etc.).
Macrobiotic food cooked creatively is delicious. You will not miss meat, poultry, eggs, dairy products, nightshade vegetables, and tropical fruits. Asian cooking in general is the most creative and healthy using little fat, lots of vegetables, and great flavors. Be creative and flavor your meals well without fat.
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