Triple Pepper and Rosemary Puree Vegan Recipe

This is a creamy and slightly spicy puree that combines flavors from both Spain and Italy. 

It's rich with protein (thanks to the tofu) and decadently creamy even though it contains absolutely no dairy. 

It's smooth and silky and sure to enhance any foods with which you decide to pair it. 

1/2 a large poblano, diced
1 jalapeno, diced
1 serrano, diced
3 cloves garlic, sliced
2 tbls olive oil
1 tbl red hot sauce
1/2 a 14 oz package extra firm tofu, drained
2 tbls salt
1 tsp dry rosemary
1 1/2 cups water

Most cooks like to start their vegetables in a hot pan with hot oil. I prefer to start my veg in a cold pan without oil. 

It's easier because you can add the stuff from your cutting board into the pot directly. I also like the extra flavor that is extracted by beginning the cook with just salt. We'll add the oil once everything has dry roasted for a bit. 

To a medium sauce pot (not on the stove) add the poblano, jalapeno, serrano, garlic and salt. 

Once you have all those ingredients cut and in the pot put it over medium heat and let the veg cook for 5 minutes. 

Add the oil. It should start to sizzle right away. Stir to coat everything in the oil. Add the rosemary. Stir again to integrate. Allow to saute for 5 minutes. 

Add the water carefully. 

Simmer for 10 minutes. 

Add the contents of the pot, the tofu and the hot sauce to a blender. Puree until smooth. 


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