If you enjoy garlic, this is the sauce for you! To cut down on the spiciness, omit the cayenne and lessen the pepper to your liking. Also tastes wonderful on cruciferous veggies, such as broccoli. Makes 2-4 servings.
Recipe adapted from How it all Vegan!, page 83,
By Tanya Barnard and Sarah Kramer, 1999.
4-6 cloves garlic, minced or crushed
2 tbsp grapeseed oil
1/4 cup distilled water
2 tsp Bragg's (or soy sauce)
1/2 tsp paprika
1/4 tsp dried basil
1/4 tsp dried thyme
1/8 tsp (or less) dried pepper
1/4 tsp sea salt
dash of cayenne pepper
In a small saucepan, sauté garlic in 1 tablespoon of oil on medium-low heat until garlic is translucent. Be careful not to burn. Add the water, remaining oil. Bragg's, paprika, basil, thyme, pepper, salt, and cayenne and bring to a boil. Simmer for 8-15 minutes. Toss with wheat spaghetti or linguine. Or serve sauce straight out of the pot if you prefer.