I add some minced onion for some batches and
sometimes roasted red peppers.
Sometimes I make sundried tomato,
sometimes roasted red pepper, sometimes kalamata olive... I try to change it up a bit.
Not exact matches
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.......
It tastes a lot like a regular
red -
pepper based romesco (which is usually
roasted pepper + nuts + olive oil + garlic +
sometimes stale bread).
Salad with romaine or butter lettuce, sliced cucumbers and
peppers and 1
red container (4 ounces) of grilled /
roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion,
pepper and oregano)--
Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
I
sometimes add a little smoked paprika and serve with melted swiss,
red roasted peppers and garlic aioli on a toasted bun.