recipe October

Sauces play a large part in making individual dishes tasty and interesting. The majority of sauces, however, are based on milk and rely heavily on pepper and spices to enhance the taste. As both these ingredients are definite No’s on the Pain-Free Living diet I had to come up with other ways to make sauce tasty. I use soy milk and soy flour instead of cows milk and am lavish with the use of herbs in my sauces. Recently I introduced fresh ginger root into some of my sauces and found that it added considerably to their flavour without creating any harmful effects.

Enjoy delicious, simple, nourishing meals that leave you pain-free and know that you are filling your body with goodness!

Red Capsicum Sauce

1 tablespoon milk-free margarine

1 small onion, finely chopped

1 clove garlic, crushed

1 red capsicum, seeded and roughly diced

2 tablespoon unbleached plain flour

3/4 cup soy milk

1/2 cup water

1 teaspoon finely chopped chives

1 tablespoon finely chopped parsley

1 teaspoon finely chopped basil

1 teaspoon finely chopped mint

1 tablespoon honey

1 egg white, lightly beaten

In a saucepan heat margarine and fry onion until transparent then stir in garlic. Add capsicums and cook, stirring from time to time until soft. Sprinkle flour over mixture and cook for 1-2 minutes.

Remove mixture from heat and add soy milk and water gradually, mixing to a smooth paste (vegetables will still be lumpy). Return to heat and bring to boil. Reduce heat and allow to cook, bubbling, for 5 minutes. Stir constantly to stop sauce sticking to bottom of pan.

Remove sauce from heat and mix in herbs and honey. Pour mixture into food processor or blender and blend until smooth. Reheat in saucepan and serve hot.

Serve hot with Chicken Terrine (see March recipe). This sauce also goes very well with fish dishes.

Tip: For a spicy sauce add 1-2 teaspoon curry powder with honey and herbs.

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