Braised Vegetable Sauce Serve over pasta or on toasted baguette slices as an appetizer. 1 Tablespoon Almond Oil 2 Shallots, sliced 2 Medium carrots, coarsely chopped 1 Small sweet onion, coarsely chopped 1 Clove garlic, sliced A pinch of cayenne 1 Bay leaf 1 Teaspoon dried herbs de Provence 1 Tablespoon grated lemon zest (from about 1 lemon) Salt and pepper to taste ¼ Cup tomato paste or pureed sun-dried tomatoes 1 Tablespoon Organic Mediterranean Extra Virgin Olive Oil with Lemon ¼ Cup Pernod or Anisette 1 Cup water 1 Cup organic soymilk 1 Tablespoon Organic Flax Seed Heat the almond oil in a pot over medium-high heat. Add the shallots, carrots, onion, garlic, cayenne, bay leaf, herb de Provence, lemon zest, salt and pepper. Cover and cook for about 3 minutes, stirring frequently, until the onions are golden. Stir in the tomato paste, and the olive oil, mixing well to combine. Add the Pernod, water, and soymilk. Stir well to combine. Cover and Bring to a boil, this should take about 1 ½ minutes, then lower the heat to low- medium and cook at a low boil for about 20 minutes, stirring occasionally until the vegetables are soft. Taste for seasonings. Remove from the heat, discard the bay leaf, and turn the mixture into the bowl of a food processor fitted with a metal blade. Cover and process for about 2 minutes, until the mixture is smooth. Stir in the Flax Oil. Taste for seasonings. Serve immediately or return to the pot and cover to keep warm until serving. Serving size: Makes 3-1/2 cups

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