““1 teaspoon oregano 2 teaspoons salt 3 tablespoons Sofrito (45 g) (page 115) ½ cup (130 g) tomato paste 1½ cups (355 ml) water 1 teaspoon (5 ml) apple cider vinegar 4 medium potatoes, cubed 1 teaspoon xanthan gum Put all ingredients in a slow cooker except potatoes and xanthan gum. Cook on low for 6 hours. One hour before it’s finished cooking, add potatoes. When fully cooked, take out 1 cup (235 ml) of liquid and blend it with xanthan gum in the blender. Pour into slow cooker and mix gently. Serve with rice or quinoa.””
