Amaranth With Tomato Type Sauce Recipes

AMARANTH WITH TOMATO TYPE SAUCE

Steps:

• Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
• Wash spinach, then simmer until tender.
• Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
• Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
• Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
• Stir the sauce into the amaranth or spoon it on top.
• Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

VEGAN AMARANTH WITH SPINACH-TOMATO-MUSHROOM SAUCE

Steps:

• Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
• While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
• Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
• Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
• Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
• Serve sauce over warm amaranth.