Vegan recipe for red pepper sauce please?!


Question: Made from fresh red peppers (preferably roasted) - no cream or cheese. It's to go with nut roast TONIGHT. Thanks so much.


Answers: Made from fresh red peppers (preferably roasted) - no cream or cheese. It's to go with nut roast TONIGHT. Thanks so much.

Roast red peppers and garlic together (2 or 3 pepps and three cloves garlic)

Blend in a proccessor til smooth. While running drizzle slowly olive oil ( 3 TBSP) mixed with 2 tsp mustard powder, 2 tsp grated onion, 1/8 tsp cayenne (or more to your fancy), 1 tsp honey, 1 TBSP balsalmic.

Blend like mad. I use a hand blender that makes this smooth as silk.

Salt and pepper to taste (will take a fair share of each) and let sit for a couple hours to meld.

just make the sauce and omit the pasta
Penne with Sweet Red Pepper Sauce
Submitted by Anonymous

Ingredients:

1 lb penne rigate
1 Tbs olive oil
2 medium carrots, sliced thin (~1 cup)
1 large onion, chopped (~1 1/2 cups)
1 large red pepper, chopped (~1 1/2 cups)
1 large clove garlic, minced
3 Tbs fresh basil, minced OR 1 Tbs dried basil
1 (10.5 oz) package silken tofu
1 tsp salt
1/4 tsp fresh pepper
Directions:
Cook pasta and drain. Meanwhile heat oil in a large skillet and saute carrots, onion, red pepper, garlic, and basil until soft. Blend sauteed vegetables and tofu in food processor or blender until creamy. (You may need to do this in 2 different batches depending on the size of your food processor/blender.) Return sauce to pan, heat, and add salt and pepper. Serve over the penne

Whats the matter with roasting your own peppers, after done place in bowl and cover with saran wrap to steam the skins off. Once the skins are off give them a rough chop and throw in the food proccessor to puree with some EVOO? You will have red pepper sauce. You could reheat it if need be, but you can also serve cold - I am unsure what a nut roast is, so I am not sure where your going with the red pepper sauce - but good luck.

Put in a blender:

1 jar roasted red bell or sweet peppers
1 jar sundried tomatoes
1/2 cup red wine
2T garlic

Puree, and season with salt & pepper.

Add to this sauteed portobello mushrooms, and sauteed peppers and onions.

roasted red pepper relish

1 red bell pepper
1 yellow bell pepper
1 green tomato or 2 tomatillos, chopped
1 tomato, chopped
1 red onion, cut into 1/4 inch pieces
2 tbsp olive oil
1 tbsp red wine vinegar
1-2 tbsp fresh cilantro, minced
1/4 tsp salt
PREPARATION:
Heat oven to 450F.
Prick bell peppers in several places with fork. Place on baking sheet or in shallow roasting pan. Roast peppers 30 minutes or until skin is blackened, turning occasionally.

Transfer peppers to paper bag; close bag.

Let stand 10 minutes.
Meanwhile, combine green and red tomatoes and onion in medium bowl. Stir in oil, vinegar, cilantro, and salt.

Remove peppers from bag; peel off and discard skin. Cut peppers into 1/2 inch pieces; discard seeds. Stir into tomato mixture.

Cover and refrigerate at least 1 hour. Yield 3 cups.





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