Yesterday I tried making marinara sauce from four ripe tomatoes that I had. It came out okay, but there wasn't a lot of it and there were a lot of seeds, which I don't care for. I had blanched the tomatoes (first time I've ever blanched anything) and that worked out great. So I took the sauce and blended it. It came out fairly thick but more like creamy soup than sauce. So I put it in the fridge.
This evening, I added some water, tomato paste and nutritional yeast. Heated that then added some frozen steamed kale. Then some cooked brown rice. It was pretty good, but nothing to write home about. But it was fun trying!
I need to find a 'cheez' sauce to make mac and cheese with. I don't care so much about the taste as the creaminess. I don't want a grainy feel to it.
Barbara
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Check out http://www.cok.net/lit/recipes/lunch.php#mac
They have a great recipe for a quick macaroni and cheese (its kissing cousin to the flourescent orange style we all ate as kids.)
If you're lookin for more of a baked style mac & cheese let me know.
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