Vegan Recipes and Plant Based Cooking

This is a really simple pepper puree that packs a lot of flavor. With just two ingredients, plus salt and pepper, it's incredibly easy to make, yet boasts plenty of excitement for your tastebuds. 1 jars of roasted red peppers Several chiles de arbol salt and pepepr Add peppers, liquid and all to your blender. Add 3-6 chiles de arbol. I added 6, but only one with the seeds intact. The rest of the chiles I broke open and discarded the seeds. At least 1 tsp each salt and pepper. Buzz it up and taste. Add more salt and pepper if desired. I like to refridgerate it for several hours to thicken it up. It's awesome on sandwiches. It's also good on salad, pasta, beans. When sandwiches can't include cheese I think that a puree such as this one really fills the void. It's pictured above with red robin spiced and chpotle lime seasoned lentils and barley and an assortment of fresh veg. But let your imagination run wild. This stuff is versatile. It would make

Shallots... the British seem to love them. I've always thought of them as overpriced onions. But inspired by MasterChef Pro UK I decided to give them another go. A little googling turned up a distinct theme for shallot based sauces. They mostly were red wine and balsamic based. So I caved to peer pressure and did the same. Of course I had to add a little garlic and jalapeno. I could not resist. I also kept it vegan. No butter. No cream. No cheese. Personal preference. I also reduced mine much further than a typical sauce to wind up with more of a shallot jam. As you can see by the picture I used it on a sandwich. One. Of. My. Favorite. Sandwiches. Of. All. Time. More on the sandwich itself at another time. Ingredients 3 medium shallots minced, peels  and ends reserved 3 cloves garlic minced, peel reserved 1 small jalapeno minced, ribs reserved 1/2 cup broth from peels/ribs (recipe is below) 2-3 cups Red wine 1/2 cup Balsamic vinegar Olive oil salt and pepper