Eating Color
Wednesday, August 18th, 2010I wish you could see the color of this sauce in real life. It is a brilliant raspberry red. This is the barbeque sauce I invented today. I can’t have nightshade vegetables – tomatoes, peppers, potatoes, eggplant — although I love them and sometimes have a little. But then I pay for it with muscle and joint pain and my skin breaks out.
I had made an awesome sandwich for the girls the night before. Since I have only veggie juice for supper, I have their supper leftovers for lunch the next day. Works out great. But I had made them a BBQ Chik’n Sandwich on ciabatta bread. I really wanted to have one for lunch today, but I’ve cheated on the nightshades too much recently and have a rash already. So I made up this recipe, which I call NoNight BBQ sauce, and it is very yummy. It would work as ketchup, too, but it is more barbecuey.
So I toasted my ciabatta roll, spread on Veganaise mayo, then a good dollop of my BBQ sauce, then some Gardein Chik’n Tenders, then red leaf lettuce, and added the “lid.” It was SO GOOD. Next time I’ll add just a bit of onion.
So what is it made out of, if not tomatoes?? I’ll give you a hint: this vegetable grows under the soil.
And for the girls’ supper — and my lunch mañana – I made a pasta dish with a creamy sauce made with these bright veggies. Almost a mirepoix, but with spinach standing in for the celery.






