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Red Pepper and Tomato Sauce Recipe Vegan

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This is another sauce that is comprised mainly of the vegetable components. No milk. No cream. No tofu.  A little bit of water and oil help to bring everything together.  The combination of red bell peppers and tomatoes is a winning one. They complement each other so well.  Once you taste how beautifully they go together, you may never make another tomato sauce without some red bell peppers.  This is a versatile sauce that can be used on pasta, rice, salads or even sandwiches.  It's 100% vegan and 1000% delicious. Sweet, slightly acidic, a little earthy and also some heat.  You don't have to take my word for it. It's very easy to make. Just try it and see.  Ingredients 1 medium red bell pepper 1 plum tomato 1 jalapeno 1 serrano 1 habanero 5 cloves garlic 1 3/4 cups water 1 tbl oil 2 tsp basil 1 tbl salt 1 tsp black pepper Instructions Add all the vegetables to a small frying pan. Allow the veg to char over medium high heat and get some color. Stirring occasionally. When you

Vegan Baked Mashed Potatoes Recipe

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If you love homemade mashed potatoes, but don't love all the work involved in preparing them, then fear not.  This mashed potatoes recipe requires no boiling and no peeling.  We'll bake the potatoes instead. Then it's pretty easy to extract the flesh from the skins. Plus you have the crispy, crunchy empty skins to enjoy as well. I like to tear up the skins, mix them into a salad and toss with an Italian vinaigrette. Yum! Ingredients  6 medium russet potatoes 1/2 cup almond milk 1/2 cup vegan cheddar 1 jalapeno, minced 1 serrano, minced 5 cloves garlic, minced 2 tbls oil 2 tbls salt 1 tsp black pepper Instructions Wash the potatoes and pierce the skin several times on each.  Bake them naked directly on the rack of the oven at 450 F for 1 hour.  You can speed up the process by microwaving them for 5 minutes first. This will reduce the oven cook time to 40 minutes.  Slice the finished potatoes in half lengthwise and push out the flesh into a medium sized mixing bowl. Use a spo

Easy Vegan Garlic Sauce (No Tofu) Recipe

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I recently learned that many of the foods that I consume on the regular are iodine blocking. While these foods are generally considered beneficial and good for a person, they do have some properties that can have negative effects. Particularly when consumed often and for those who may have a genetic predisposition toward hypothyroidism.  My mother had an underactive thyroid.  I noticed some of the tell tale symptoms appearing for myself.  That is when I did a little research and discovered that cruciferous vegetables and soy can inhibit iodine absorption. And since an animal product free diet means iodine intake is somewhat limited, I figured that maybe I had to cut back a little on tofu. I was eating a lot of it thinking the extra protein would be helpful. Guess I was wrong about that.  So, I started coming up with new ideas for sauces and purees that didn't use tofu.  Don't get me wrong. I think tofu is great. But I suppose too much of anything is not good.  Still, I need my

American Melting Pot Curry Sauce Recipe

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I discovered a love for curry a while back. Ever since, I've been experimenting with variations on that theme. Curry is such a broad term. There are so many possibilities.  This is an American melting pot version of a curry sauce. While it has many traditional curry flavors, it also incorporates some western influences.  I use tofu and almond milk instead of coconut milk. There's also a variety of chili peppers that aren't truly Indian or even Asian. These are the chilis that are available in the grocery stores in my neighborhood.  A good curry recipe is about many layers of spices and heat. It is the original fusion dish.  Ingredients 3 Jalapenos, chunked 2 Serranos, chunked 1 Plum tomato, 1/2 inch chunks 6 Cloves garlic, halved 4 Chile de Arbol, stems removed 1/4 Cup Original Almond Milk 1/2 Cup water Half a package Firm Tofu, drained 2 Tbls Canola oil 1 Tbl Sriracha 2 tsps Garam Masala 1 Bay leaf 2 tsps Curry Powder 1 tsp Turmeric 1 tsp Paprika 1 tsp Aleppo Pepper 1/4 ts

Mashed Cauliflower Made with Tofu Recipe

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Most vegan mashed cauliflower recipes call for plant milk and vegan butter. Plant milk is fine. However, I'm not a fan of vegan butters. They are often made with unhealthy oils. Tofu is superior. It's thick and creamy and a neutral flavor. It also adds a lot of protein to the finished product.  While I adore potatoes in any form, cauliflower fills you up with less calories and far more nutrition. It's also much easier to make. No peeling. Quicker cook time. And best of all, you can use a food processor.  If you've ever tried to make mashed potatoes with a blender or food processor, you know that it doesn't work out well. Never use a blade to mash potatoes unless you want to make wallpaper paste.  Cauliflower on the other hand, purees beautifully using automated blades.  Cauliflower purees best when steamed. You don't want to boil it. It will become too soft and it will get stinky.  Once you understand these basic principles, fluffy and delectable mashed cauliflo

Vegan Recipe: Spinach Chimichurri Sauce

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Inspired by the classic chunky green sauce of parsley and garlic, I created this variation. It uses chili peppers and spinach as the base. So it has a grassy backbone with a gentle, smoky heat. The chilis are cooked enough and deseeded, so that the heat is not intense. Instead you get a lot of their fruitier qualities.  It also varies from classic chimichurri in that it is a smooth sauce that works better mixed in with vegetables and salads.  Ingredients 3 Jalapenos 1 Serrano 3 Cloves Garlic 2 Cups Spinach 1 3/4 Cups Water 1 Tbl Canola Oil 1 1/2 Tbls Salt 1 Tsp Black Pepper Instructions In a small sauce pot, add the chilis and salt. Cook over medium heat until the chilis begin to char. Add the oil, cover the pot and continue to cook them down for 3 more minutes. Add the garlic, re-cover and continue cooking 3 more minutes.  Carefully pour in the water and scrape off any stuck on bits to incorporate.  Simmer covered over medium low heat for 5 minutes.  Wilt the spinach in the microwave

Vegan Earth Puree Recipe

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Here's a new variation on some other purees and sauces I've previously shared. It features a variety of vegetables and is pretty easy to make.  I mostly made it to use up some veg that were getting old, but it still had to taste good.  All the flavor comes from sauteing and then simmering the hard vegetables. A broth is created full of all their goodness.  From there, it's just a matter of buzz and enjoy.  Ingredients 1 cup leftover baby carrots, chunked 2 jalapenos, chunked 1 serrano, chunked 3 cloves garlic 1 cup spinach 1 1/2 cups water 1 tbl canola oil 1 tbl salt 2 tsps black pepper Instructions In a small sauce pan sauté the carrots in the salt, pepper and oil for 5 minutes. Add the peppers and continue cooking for 5 more minutes. Add the garlic. Cook another 5 minutes.  Add the water. Cover and simmer for 10 minutes or until the carrots are tender.  Add the spinach. Cover and simmer another 3 minutes or until the spinach is wilted.   Add to a blender. Allow to cool. T