Vegan Recipes and Plant Based Cooking

If you like heat, but also prefer a little sweet to offset it, then this puree will satisfy.  Although it's packed full of garlic and chilis, it's also sweetened by the addition of carrots.  It has a good amount of fat to make it smooth, rich and decadent.  There's a distinctive smokiness from charring the chilis.  Give it a try. You won't be disappointed.  Ingredients 1 cup baby carrots 2 jalapenos 1 serrano 5 clove garlic 1 habanero 1/4 cup canola oil 1 cup water 1/2 a 14 oz pkg tofu, dried 2 tbls salt 1 tsp black pepper Instructions Cut the carrots into 1/2 rings. Add to a small frying pan with 1/2 cup water and 1 tbl of salt. Cover and let steam until tender. About 5-7 minutes. Remove from the water and set aside.  To the same pan add the jalapenos, serrano and habanero. Cook dry over medium high heat until lightly charred. About 7 minutes.  Add 1 tsp of oil, the other tbl of salt, the black pepper and the garlic. Sauté for 5 minutes. Add the remaining 1/2 cup wat

The inspiration for this sauce comes from my love for arugula and its peppery bite. The arugula adds a great deal of depth to what otherwise might be just another run of the mill chili pepper sauce. It also gives it its beautiful green color! Ingredients 1 Cup Arugula 2 Jalapenos 1 Serrano 3 Cloves Garlic 3 Chile de Arbol 2 Cups Water 2 Tbls Hummus 1 Tbl Canola Oil 1 Tsp Dry Thyme 1 Tbl Salt 1 Tsp Black Pepper Instructions In a medium sauce pot sauté the jalapenos, serranoes, garlic, chile de arbol, salt, pepper and thyme in the oil. Get a little bit of color on the peppers and garlic. Allow some brown bits to accumulate in the pot. Then deglaze with the water. Scrape the brown stuff off the bottom and let it simmer and reduce by 1/3.  Stir in the arugula and allow it to wilt for a few minutes.  Remove to a storage container and allow to rest in the fridge overnight.  Next day, remove the chile de arbol and discard. My blender won't puree them. If you have a strong enough blender,