Roasted Red Pepper Sauce

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  • Prep-time:
  • Makes 2 cups

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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Ingredients

  • 1 package extra firm silken tofu, drained
  • 2 large red bell peppers, roasted and seeded
  • 3 cloves garlic, peeled and chopped
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon

Instructions

  1. Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Refrigerate in an airtight container until ready to use.

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about the author

Del Sroufe

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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