Friday, October 13, 2017

Creamy Red Pepper Sauce

Vegan Month of Food 2017
"Lines and Light"
(a line of original poetry or a photo of beautiful light every day for the month of October)

'Deep Beauty'

bug upon a leaf
frog under a bush
snake in the grass
sun through a petal
~ look closely ~
dog on the driveway
bird near her nest
spider with her eggs
rain for a tree

Day 13: Sell Yourself- If you were going to market a food you make, what would it be?

This is my famous creamy red pepper sauce. I've been making it for years. It's kinda spicy and very creamy. It freezes like a dream. It's great to make when the red peppers go on drastic clearance. I use it in all kinds of ways: pasta, of course. It's amazing on a pizza or as a dipping sauce. Pour it over burritos for a new flavor profile for your standard Mexican fare.

Take it out of the freezer before you leave for work.

Here's what you need:
6 red peppers, seeded and deveined, chopped in 1 inch pieces
1 large vidalia onion, chopped in 1 inch pieced
2 large ripe tomatoes, chopped like the rest
6 cloves garlic, minced
1 C veg broth
1 C raw cashews

Here's what you do:
Place everything in a large pot. Cook for a long time, until everything is nice and soft and ready for the  blender. Allow to cool for a bit. Place in a high speed blender. 

1 comment:

  1. Your creamy red pepper sauce sounds amazing! I'll definitely have to try your recipe sometime!


Thanks for stopping by my Living Cookbook! I appreciate each and every comment!

There was an error in this gadget