Vegan Earth Puree Recipe
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.
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
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. Then puree until smooth.