Vegan roasted red bell pepper sauce

YOU GUYS. This recipe is a winner. With one of my closet friends as my inspo (read about her wedding we just went to here), I whipped up this vegan roasted red bell pepper sauce to serve over spaghetti squash tonight and it’s so creamy, you wouldn’t even know there isn’t cheese in it.

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I’ll admit, there’s a bit of prep work (more than I usually do on a Monday) with roasting the bell peppers. And I made my own cashew milk, which obviously added time. You can prep the cashew milk the night before to save a few minutes but I do highly recommend making your own nut milk for this one; since it’s a savory dish.

I know you can buy unsweetened nut milk but it just always has a hint of sweet in my opinion. Besides, if you can avoid added ingredients, why not? Making your own nut milk is actually super simple. The only pitfall is it doesn’t keep for too long (no preservatives!) but I’ll give you the exact amounts I used for this recipe below.

That means, this post is actually two recipes in one! Your lucky day, friends.

As mentioned, I put this sauce over spaghetti squash (that I did prep the day before) but you can dip bread and veggies in it or use it as a sub for a more creamy pizza sauce.


Vegan roasted red bell pepper sauce

Prep time:  45 minutes – Cook time: 5 minutes – Servings: 2 – 3

Ingredients:

  • 2 red bell peppers
  • 2 chopped shallots
  • 2 – 4 cloves of chopped garlic
  • 1 – 2 Tbs of olive oil
  • 3/4 cup cashew milk*
  • 2 Tbs of nutritional yeast
  • A few dashes of red chili flakes (optional)
  • Basil for garnish

Directions:

  • Roast bell peppers in a 450 degree toaster oven for 30 minutes or until skin is charred
  • Tent bell peppers in tin foil to steam for 10 minutes and then remove skin and seeds
  • Sauté shallots and garlic in olive oil
  • Add peppers, sautéd shallots and garlic, cashew milk, nutritional yeast, and red chili flakes to blender and blend until smooth
  • Garnish and serve 🙂

 

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Roast
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Peel
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Blend
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Pour

*For the cashew milk:

  • Simply soak 1/2 cup unsalted cashews in water for ~8 hours (I soaked mine while I was at work today)
  • Drain cashews and add to blender with 1/2 cup of water
  • Blend and strain in a nut milk bag

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Get-Better Broccoli Soup

I worked from home today because of a major toothache that caused a sore throat and ear pain.  I usually eat breakfast and lunch at work so I really didn’t have much food in the house, especially because it is nearing the end of the week!

I honestly wasn’t feeling breakfast at all (so much pain!) and stuck to tea after tea all morning. Around noon I was starting to get hungry though. I had canned soup that I could have easily heated up but I’ve been reading about how bad BPA is for us, especially for women and our fertility (call me crazy or paranoid except not really because it’s fact) so I decided to get creative in the kitchen!

I whipped up a broccoli soup that was so yummy, I’ll be making a bigger batch to freeze in the near future. I used ingredients I happened to have on hand and this recipe as my muse.

The cumin and lime give this soup such a nice flavor with just the right amount of kick. Plus, all of the vitamins and antioxidants in the broccoli really did have me feeling better; not to mention the garlic, carrots, and nutrient power-house lentils that were also in there.

I now present you with my Get-Better Broccoli Soup (which is both vegan and gluten free #hey)

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The random ingredients I had to work with… (frozen homemade veggie broth FTW)
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Sauteed garlic and carrots
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Added lentils and veg broth
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Add cumin, lime juice, and frozen broccoli; boil, simmer, blend!

 

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Ta-da 

Get Better Broccoli Soup

Prep time: 10 minutes – Cook time: 20 minutes – Serves 4 *freezes well*

Ingredients

  • Olive oil
  • 4 cloves garlic – chopped
  • 1 c carrot – chopped
  • 1/2 c red lentils
  • 4 c veg broth
  • 1 c broccoli
  • 1 Tbs cumin
  • 1 Tbs lime juice

Directions

  • Sauté garlic until translucent
  • Add carrot and continue heating for ~1 minute
  • Add lentils, veg broth, and broccoli
  • Bring to a boil
  • Stir in cumin and lime juice
  • Reduce heat and simmer for 15 minutes
  • Blend together (I used an immersion blender but a regular blender would work too)
  • Serve, sip, and get better!