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Re: Mexican Food

This sauce is great over brown rice and beans!

Enchilada Sauce

1/4 cup veggie broth			4 cloves garlic, minced
1 onion, chopped				one 28oz can tomato puree
1 veggie bouillon cube			1 cup water
2 teaspoons whole cumin		1/4 cup of your favorite chili powder

Saute garlic and onions in the veggie broth until soft. Add other ingredients
and cook until the fragrance overcomes you. (Actually about 15 to 20 minutes,
if you can stand it that long.)