Ingredients (use vegan versions):
- 1 cup amaranth
- 1 tablespoon olive oil
- 1 bunch spinach
- 2 ripe tomatoes
- 1/2 lb mushrooms, sliced
- 1 1/2 teaspoon bazil
- 1 1/2 teaspoon oregano
- salt and pepper to taste
- pinch garlic powder, or one clove minced
- pinch onion powder, or 1 tablespoon minced
Directions:
Prepare amaranth (a grain I haven't seen used elsewhere in
this directory)seperately. This sauce will also work
nicely with pasta. I just stir the sauce directly into the
amaranth. This makes for a warm, cozy meal. I can make it
on my lunch break,in about 30 minutes, when I have all the
ingredients on hand.
Sauce:
Stem and wash spinach, then boil until tender, approx 20
min. Dip tomatoes into boiling water to loosen skin, then
core and peel. Chop tomato corsely. Heat oil in large
skillet over medium heat. Add garlic and onion. Saute
approx 2 min. Add tomato, mushroom, basil, oregano, salt,
pepper, and 1 tablespoon water. Cook approx 5 min,
stirring occasionally. Drain and chop spinach, then add to
tomato concoction. Cook an additional 10-15 min, stirring
occasionally. Mash tomato somewhat as you cook.
Amaranth is GREAT because it is high in iron, and I lean
towards the anemic side much of the time. One serving
provides 60% of your RDA. I think it tastes a lot like
grits. I've also heard it compared to fish eggs, but I've
never had them so I wouldn't know. It MUST be yummier than
fish eggs; I love it.
Serves: 2
Preparation time: 45 minutes
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