6 whole carrots
6 whole celery stalks…

2 cups water
6 Ichiban (or Asian?) eggplant or try 1 regular store kind…

4 tsp. Ground coriander
1 tsp. Pepper…

1 T tamari soy sauce
1 teas dark sesame oil…

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar…

1/2 cup TVP granules
1 tablespoon liquid smoke flavoring — (1 to 2 tablespoons)…

This is the sauce used in my Pasta Primavera recipe. In addition to being great with pasta, it makes a delicious sauce for steamed vegetables or baked potatoes–or both! –SusanV

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

Simple but yummy.

I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!