okay, Ive been known to make a pretty decent pasta sauce. Hope this is helpful somewhat:

Heat some oil in a pot. Put some tomato paste in it and enough water to the thickness of your liking and then add little more. Add some black pepper, basil, oregano, some paprika, parsley, a bay leaf, salt- basically, if its italian, put it in the pot. Let it boil. Then set the stove to medium or medium low. Let it simmer for about an hour, stir occasionally and make sure it doesnt dry out, if it does, add more water. And when you feel like its done, turn off the stove and use your sauce as you desire. Makes sense? Maybe…?

For a stir fry sauce I would just use sesame oil, ginger and some soy sauce. You could also use some red pepper flakes or red chiles….I have lots of yummy stir fry recipes….just name a veggie and i’ll hook you up.
Asian plum sauce works really well with red cabbage,bok choy, and cashews.

Do you have a copy of Simply Heavenly? It is an out of print cookbook of a bunch of vegan recipes from some Russian Orthodox monastery. There is a killer oatburger recipe in the book.

If oyu don’t have it let me know and i will post the recipe on here for you. I’m pretty sure there is no garlic/onions in it and on the off chance there is i know it could be easily left out.

Ok, i checked the recipe. It does call for onions but i have never ever put them in (i think onions are vile). It also calls for 1 tsp of garlic salt but that could be easily subbed. Heck throw in some curry powder or garam masala and make them with an Indian theme.

Here is the recipe:

4 1/3 cups of water
1 tsp corn oil
1/2 cup soy sauce
(1 1/2 cup of chopped onion – bleck)
1 tsp (garlic) salt
1/4 tsp Italian herb seasoning
1/4 cup nutritional yeast
4 1/2 cups of rolled {no quick} oats

Combine everything but oats and bring to a boil. Reduce heat and add the oats. Stir well. Cook for 5 minutes. Set aside to cool.

Form or cut into patties and brown in oil or bake at 400 degrees for 45 minutes, turning every 15 minutes.

This recipe was ripped from Simply Heavenly. A killer all vegan cookbook that is well worth hunting down.

Now, you must document sometime your version of chana masala. :p

This will be my prototype chili mix recipe….

3 Dried Ancho chilies
3 Dried Chipotle chilies
4 t cumin seeds
1/2 t whole cloves
1 t coriander seeds
1/2 t whole allspice berries
3 T oregano (preferably mexican, but probably regular)
1 T sea salt
1/2 T hing

Remove the stems and seeds from the chili peppers. Tear the chilies into small pieces. Combine the chilies in a skillet with the cumin, cloves, coriander and allspice and stir continuously over low heat until there is a faint crackling noise and the fragrance of the peppers is perceptible. This will take about two minutes. Cool completely.

Combine above concoction with oregano, salt and hing in a spice mill and grind to a fine powder. Mix, then store airtight.

If this works, I’ll post about it.

And here is my prototype recipe for taco seasoning.

If the above works correctly…

8 t Chili powder (from above)
6 t paprika
5 t cumin
2 t hing
1/4 cayenne pepper (if Chili powder isn’t spicy enough)

Combine all ingredients in a jar with a tight fitting lid. Mix by shaking.

Note – there is salt in the chili powder.

This is the pasta sauce recipe from Higher Taste (modified slightly)…

3 pounds tomatoes, blended (preferably Italian, plum type)
½ cup olive oil
2 T vegtan butter
½ t hing
1 medium carrot, cut in 8 pieces
2 t sweet basil
1 t thyme
½ t oregano
2 t sea salt
1 T nutritional yeast
1 t turbinado sugar
½ t black pepper
½ cup of dry TVP (measured and then soaked in water for a min)
2 bay leaves

Heat oil and “butter” over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1 minute. Stir in the blended tomatoes and the remaining seasonings. Raise the heat and bring to a boil, then reduce the heat and simmer for 1 hour.

Remove carrot pieces and bay leaves.

Note – What I need to know is how many cans of plum tomatoes = 3lbs. I guess I could go to a grocery store and do the math… Hm..

I got an excellent pizza crust recipe that i tried tonight. I made some sweet calzones this evening.

Also, hing? *shudder*

Finally, i’ve been curious about making some pasta sauce with Thai basil instead of the Italian Genovese. I wonder how neat it would taste.