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Roasted Red Pepper Sauce

Guess what I found out while I was making this dish? If you put glass dishes in an oven heated to 500, when you open the door and cool air goes into the oven, your dish will explode. So a word of caution: use a metal baking dish to roast your peppers.

Speaking of peppers, I was super proud to use bells from our garden to make this sauce. I'm sure you can tell from the picture below but I served this sauce on top of roasted broccoli. It was a great combo of flavors; the next day we had a little bit of leftover sauce so we tossed with some brown rice penne and it was also lip smackin'. The ultimate dish would be a mixture of the two: pasta, roasted broccoli, and this sauce.

Try it, but seriously don't use glass.



2 red bell peppers
2 tbsp olive oil
1 onion, minced
6 garlic cloves, minced
1 1/2 c non-dairy milk
1/4 c nutritional yeast
1 1/2 tbsp tapioca flour
red pepper flakes, salt, and pepper, to taste

  1. Preheat to 500 and put your peppers on a baking sheet - not a glass casserole dish - roast for about 30 minutes. The peppers should get all charred and soft. Peel the skin and get out the seeds and stems.
  2. Get your oil hot in a skillet and cook up your onions and garlic until translucent and aromatic.
  3. When the bell peppers are all prepped and the onions are all tender, toss all in the ingredients in your blender and give it a go until it's smooth and the consistency of pasta sauce. 
  4. Now that your sauce is all blended up, put it on the stove and heat up so it has a chance to thicken a bit. 
  5. Toss with pasta or your favorite veggies. 

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