Instant Roasted Red Pepper Sauce
Featured with Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146), you can also pour this offbeat sauce over potatoes, sweet potatoes, and grains.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
3/4 cup firm silken tofu (about half of a 12.3-ounce package)
One 6-ounce jar roasted red peppers, drained
Handful of cilantro or parsley leaves
2 tablespoons lime juice
1/2 teaspoon salt
Preparation
Step 1
Combine all the ingredients in a food processor or the container of an immersion blender. Process until smooth, then transfer to a spouted container.
nutrition information
Step 2
(per 1/4 cup)
Step 3
Calories: 20
Step 4
Total Fat: 1g
Step 5
Protein: 2g
Step 6
Carbohydrates: 2g
Step 7
Fiber: 0g
Step 8
Sodium: 155mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
