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Peanut Spaghetti Sauce

This is another vegetarian dish, a classic in my family. Although there's peanut butter in it, it's not nearly as peanutty as you might guess. The peanut butter, for those of you uninitiated into the secret vegetarian mysteries, substitutes for meat. Yummiriffic.

  • 2 tablespoons of oil
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green pepper
  • 1 small zucchini, diced
  • 1 clove of garlic, minced
  • 1 16 ounce can of tomatoes, chopped
  • 1 8 ounce can of tomato sauce
  • 1 8 3/4 ounce can of kidney beans, drained
  • 1/4 cup of chunky peanut butter
  • 1 teaspoon of oregano
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of basil
  • 1/8 teaspoon of red pepper
  • 1 bay leaf

In saucepan, heat oil. Add onion, green pepper, zucchini and garlic. Cook five minutes, stirring occasionally, or until tender.

Stir in remaining ingredients, cover and cook 30 minutes, stirring occasionally, until flavors are blended. Remove bay leaf.

Serve over hot spaghetti.

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Last updated on Friday, January 14, 2000