And if that wasn't enough on its own, we're then going to pour on top of it the best concoction
of roasted red pepper sauce for fish — a creamy and rich roasted red pepper and tahini sauce.
You see, I usually make a big batch
of this roasted red pepper sauce at the end of summer, when red peppers are more readily available, and freeze it to use throughout the year.
Not exact matches
Roasted Reds Sauce: A Mediterranean inspired sauce with roasted sweet red peppers and tomatoes blended with balsamic vinegar and a hint of Per
Roasted Reds Sauce: A Mediterranean inspired sauce with roasted sweet red peppers and tomatoes blended with balsamic vinegar and a hint of Peri
Sauce: A Mediterranean inspired
sauce with roasted sweet red peppers and tomatoes blended with balsamic vinegar and a hint of Peri
sauce with
roasted sweet red peppers and tomatoes blended with balsamic vinegar and a hint of Per
roasted sweet
red peppers and tomatoes blended with balsamic vinegar and a hint
of Peri Peri.
The Mediterranean is even more flavorful with its loaded mix
of tomato
sauce,
roasted chicken, artichoke hearts, green olives, onions,
red bell
peppers, and feta.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1 Tbsp
Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
This healthy appetizer platter
of roasted vegetables and shrimp is served with romesco
sauce, the classic
red pepper and nut
sauce from Spain.
Next, Smoked Chicken Cannelloni: Guy mixes more
of that smoked chicken with ricotta, parmesan, spinach and tomatoes, pipes that into tubes
of pasta and bakes the whole thing with a creamy
roasted red pepper sauce.
Classic Italian - American baked ziti with
roasted eggplant, spicy
red pepper sauce and oodles
of melted, gooey cheese including ricotta, mozzarella and parmesan.
This is a delicious take on a traditional sriracha style
sauce, made with green fire -
roasted Jalapenos instead
of the traditional
red peppers.
I found it a little bland till I added a 1/2 cup
of Daiya
Pepper Jack Cheese to the
roasted red pepper sauce, once it had finished cooking.
Pasta is tossed in a luscious mascarpone
sauce full
of sun - dried tomatoes,
roasted red peppers, parmesan cheese, baby spinach, and sweet basil.
Made by cooking down
roasted mirasol chile
peppers along with pork, onions, and tomato (where it gets its
red color from), it's more soupy and
sauce - like than any chile I know, getting a bit
of body from a blond oil and flour roux.
Barbecue
Sauce To barbecue is to
roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint
of vinegar, half a can
of tomatoes, two teaspoonfuls
of red pepper (chopped
pepper - pods are better), a teaspoonful
of black
pepper, same
of salt, two tablespoonfuls
of butter.
This holiday broiled romesco chicken with pesto is ready in 30 minutes and full
of holiday cheer from the vibrant green basil pesto and the
red roasted pepper romesco
sauce.
Tofu ricotta (see recipe below) Cheese
sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara
sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and
pepper to taste Cheese
sauce 1 cup
of water 1/4 cup
roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Serve chicken topped with a dollop
of romesco
sauce with sliced
roasted red pepper and basil for garnish.
Creamy
Roasted Red Pepper Pasta with Chicken is a mix of fettuccine noodles coated in a sweet, smoky creamy roasted red pepper sauce, sauteed mushrooms, baby spinach, and c
Roasted Red Pepper Pasta with Chicken is a mix of fettuccine noodles coated in a sweet, smoky creamy roasted red pepper sauce, sauteed mushrooms, baby spinach, and chick
Red Pepper Pasta with Chicken is a mix
of fettuccine noodles coated in a sweet, smoky creamy
roasted red pepper sauce, sauteed mushrooms, baby spinach, and c
roasted red pepper sauce, sauteed mushrooms, baby spinach, and chick
red pepper sauce, sauteed mushrooms, baby spinach, and chicken.
Arla Mediterranean Garden cream cheese has a blend
of grilled bell
peppers, olives, basil and garlic that pairs perfectly with the
roasted red pepper sauce and made it the star of my Roasted Red Pepper Pasta with C
roasted red pepper sauce and made it the star of my Roasted Red Pepper Pasta with Chick
red pepper sauce and made it the star
of my
Roasted Red Pepper Pasta with C
Roasted Red Pepper Pasta with Chick
Red Pepper Pasta with Chicken.
The creamy
roasted red pepper sauce is a sweet and smoky blend
of diced tomatoes and fire
roasted red peppers finished with a generous helping
of Arla ® Mediterranean Garden cream cheese.
This holiday broiled romesco chicken thighs with pesto is ready in 30 minutes and full
of holiday cheer from the vibrant green pesto and the
red roasted red pepper romesco
sauce.
It's made with
roasted red peppers, which I also just recently started making for the first time myself and the
sauce is a mix
of the
peppers, almonds, vinegar, paprika, oil, garlic, and with my own spin on it, tahini.
Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and
red pepper frittata,
roasted tomato and
red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots
of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut
sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green /
red curry.......
I love
roasted red peppers and
red pepper sauce and have made both with success, but I have to say when I tried making cavatelli, I totally botched it up and never got the hang
of it.
It highlights different ethnic cuisines, and
of course some classic Italian dishes like this
roasted red pepper sauce.
Tony Franks: Reduced passata and caramelised onion
sauce, pieces
of smoked garlic, chopped black and green olives, fine slices
of sun dried tomato and
roasted red and green
peppers, topped with Monterey Jack and Mozzarella cheese
I had mini Italian beef sandwiches, bread sticks, garlic green beans (which are great room temperature) nuts, apples, cheese slices, grapes and
of course, Certified Angus Beef two ways — one was just sliced and the second was a steak crostini with
roasted red pepper sauce and sauteed mushrooms.
Almond
Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole
Sauce Braised Chicken (
of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean
Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus -
Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar
Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana
Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb
Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso
Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken
of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani
Red Lentil Dal Pan
Roasted Hen
of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash
Red, Green & Blue Quinoa
Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa
Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven
Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken
of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole
Plate up slices
of the nut
roast with
roast potatoes, vegetables and a generous drizzle
of red pepper sauce.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can
red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire
roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano
pepper, chopped finely 1 medium green
pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes
of your favorite hot
sauce
The Appetizer is a choice between shared Crispy Brussel Sprouts topped with soft cooked egg, cranberries, goat cheese, and almond or a Santa Barbara Salad with greens and Falkner Riesling lavender vinaigrette served with walnuts, gorgonzola cheese, and fresh apple; entrée options for each diner will be either a Charbroiled Center Cut Sirloin Steak served with
roasted red potatoes, grilled zucchini, and a Gorgonzola demi - glace, or Jumbo Shrimp Pasta with spinach,
roasted red bell
peppers, asparagus and a Boursin cheese cream
sauce; the shared dessert choice is a wonderful house - made Cinnamon Apple Tart served with a scoop
of vanilla ice cream.
I will certainly be ordering some from his contact 2 tsp
of olive oil 1 lb
of ground Bison 1 large onion, finely chopped 2 stalks
of celery, chopped 1
red pepper, chopped 1 green
pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans
of Chili bean (undrained) 1 -28 oz can
of diced tomatoes 1 -8 oz can
of fired
roasted tomatoes, diced 1 — 6oz can
of tomato paste 1/2 c
of beer 3 tbl
of chili powder 1 tbl Worcestershire 1 tbl
of dried oregano 2 tsp
of cumin 2 tsp
of hot
sauce (like Tabasco) 1 tsp
of basil 1 tsp salt 1 tsp ground
pepper 1 tsp
of smoked paprika 1 tsp
of sugar Shredded low fat cheddar for the garnish.
The method for preparing the pesto is dead simple — toss some
roasted red peppers (see How to:
Roast a Bell Pepper), slivered almonds, cilantro and a few other ingredients into the bowl
of a food processor and blend it together to form a
sauce that is smooth and flavorful, with an underlying nuttiness and bite
of garlic.
4
roasted red peppers 2 Tbsp lemon juice 2 cloves
of garlic 1 pinch chipotle
pepper flakes (or black
pepper or your favourite hot
sauce) 3/4 raw sunflower seeds (soak for half an hour if you have the time)
Filed Under: Seafood Tagged With: carrots, chili garlic
sauce, cilantro, cornstarch, dry
roasted peanuts, garlic, green onions, hearts
of romaine, hoisin
sauce, matchstick carrots, olive oil, peanuts,
red bell
pepper, rice vinegar, romaine lettuce, salad shrimp, sesame oil, soy
sauce
While tomato
sauce often gets top billing in the
sauce world, particularly when you're talking pasta, silky purées
of roasted red peppers deserve their day in the sun.
This avocado veggie pasta has the most creamy, satisfying avocado
sauce with loads
of artichokes and
roasted red peppers over gluten free pasta.
ingredients
ROASTED RACK
OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black
pepper 5 pounds rack
of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of pork (center cut, rack
of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepp
of bones removed to use as a
roasting rack) 2 tablespoons olive oil CHERRY BOURBON
SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup
red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black
pepper
Creamy
Roasted Red Pepper Pasta with Chicken is a mix of fettuccine noodles coated in a sweet, smoky cream cheese roasted red pepper sauce, sautéed mushrooms, baby spinach, and c
Roasted Red Pepper Pasta with Chicken is a mix of fettuccine noodles coated in a sweet, smoky cream cheese roasted red pepper sauce, sautéed mushrooms, baby spinach, and chick
Red Pepper Pasta with Chicken is a mix
of fettuccine noodles coated in a sweet, smoky cream cheese
roasted red pepper sauce, sautéed mushrooms, baby spinach, and c
roasted red pepper sauce, sautéed mushrooms, baby spinach, and chick
red pepper sauce, sautéed mushrooms, baby spinach, and chicken.
To make the the mojo picon
sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and
roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred
roasted red bell
peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine vinegar, 2 tablespoons
of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large
red bell
pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced
red or green mild chili
pepper Sea salt to taste Freshly ground black
pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy
sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately)
red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish
sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large
red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper,
roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo
sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons
roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely
roasted peanut oil 1 large shallot, finely chopped 2 small bunches
of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut
sauce, recipe follows Heavy pinch
of red pepper flakes
Roasted peanuts, finely chopped Fresh cilantro, finely
Roasted peanuts, finely chopped Fresh cilantro, finely chopped
1 tablespoon
roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy
sauce) 2 tablespoons rice vinegar 1 heaping teaspoon
red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch
of fine sea salt
Zucca Chips take the place
of fried zucchini; the crispy slivers are served with fried Italian parsley, Parmesan and fire -
roasted red pepper dipping
sauce.
I loooove
roasted red peppers, and garlicky romesco
sauce is a favorite
of mine.
Almond - Crusted Tofu with
Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored
Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored
Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed
Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut
Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with
Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field
Roast and Orzo Salad Field
Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf
of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa
Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
A rich spaghetti
sauce, sweet with the flavour
of tomatoes, with some warmth from a little spice and the smoky flavour
of roast red peppers and
red onions.
It is mellowed out with the addition
of roasted red peppers and tomatoes, brown sugar, soy
sauce and ginger.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons
red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish
sauce (I used Thai Kitchen brand) * 1 cup
roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1
red or green chile
pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile
sauce for serving (I used my homemade chile garlic
sauce)- optional
This delectable creation includes a cornucopia
of fresh treats from Chef Andy's garden, including
roasted mushrooms,
red and green
pepper medley, fresh onions, pesto alfredo
sauce and crispy bacon.