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Step 2Prepare the Blood Sauce
Prepare the vegetarian Blood Sauce:
Quarter two peeled beets, add to a quart of water and bring to a boil. Add spices to taste, such as veg salt, basil, oregano, paprika, ceyanne, hot sauce, red peppers...anything red and hot is fair game!
An onion and garlic for flavour is recommended. Simmer the beet mixture for about an hour, then shut off heat and allow to cool. Coconut oil can be added when the beets are warm as a thickening agent.
Blend the Blood:
Put the cooled beet mixture in a blender and blend at high speed until totally smooth and creamy. Pour this blood-like mixture into the baking pan.
Quarter two peeled beets, add to a quart of water and bring to a boil. Add spices to taste, such as veg salt, basil, oregano, paprika, ceyanne, hot sauce, red peppers...anything red and hot is fair game!
An onion and garlic for flavour is recommended. Simmer the beet mixture for about an hour, then shut off heat and allow to cool. Coconut oil can be added when the beets are warm as a thickening agent.
Blend the Blood:
Put the cooled beet mixture in a blender and blend at high speed until totally smooth and creamy. Pour this blood-like mixture into the baking pan.
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