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This sauce is as versatile as any tomato sauce. Toss it with pasta for a quick meal, serve it over steamed vegetables and brown rice, or use it as a dip for vegetables.
From Forks Over Knives – The Cookbook
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (3)
Can I please ask do I need to roast the peppers first.
Yes you do need to roast them first. Here is a tutorial on how to roast them. Remember though you can buy them already roasted and peeled in the jar but they tend to be more expensive. Making them yourself if fun, delicious and you can use them on sandwiches and many other dishes. Good luck! https://youtu.be/Lvp6aoH0_cs
Well, I finally learned how to roast red bell peppers – tomorrow, I will try the remainder of the stuffed Swiss Chard with millets. Thank you for allowing me to view the entire recipe.
Peace
Sandra