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We’re all in this together. And we’re here to hopefully make things a little sweeter. Most of all we hope you stay safe and healthy. Love, Nancy and the Rule Breaker Team We’re all in this together. And we’re here to hopefully make things a little sweeter. We’re thinking of you – our customers and our greater communities. We look forward to the moment our world returns to a familiar one, but in the meantime we think it’s important to come together to navigate these challenging circumstances. It feels like community is so important right now. We hope you take time to recharge, reflect, relax and be kind to yourself and others. Most of all we hope you stay safe and healthy, and we wish you and your families the very best. Love, Nancy and the rest of the Rule Breaker Team

Make Any Vegetable Taste Amazing!

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Make Any Vegetable Taste Amazing!

 

Don't get me wrong, as a vegan, I certainly love vegetables. But sometimes they can get a little...boring. That's why I created this super-easy sauce that turns even steamed vegetables into a crave-worthy dish. It's a variation on  Romesco, a roasted red pepper sauce which originated in Catalonia. Most Romesco recipes take forever to prepare. But one day I decided to take a few shortcuts. The result: a vegan, gluten-free, dairy-free topping that takes 5 minutes or less. Now that's what I call convenient vegan!

My Romesco is a beautiful bright orange and has a tangy, addictive taste. Kids love it. Just don't tell them it's full of vegetable goodness. I put it on EVERYTHING from grilled veggies to this quick saute of bagged broccoli slaw with chickpeas that I had for lunch today (pictured). It's also great on pasta, veggie burgers, you name it. Yum!  Here's my recipe:

Easy Romesco:  Toss the following into a food processor and blend until slightly chunky or smooth, whichever you prefer: 16oz jar organic roasted red peppers, drained; 1/2 cup toasted, silvered almonds, 1/4 cup olive oil, 1 whole peeled garlic clove or to taste, 2 tablespoons sherry vinegar or red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon salt.  That's it!  It will keep in the fridge for about a week.  But it won't last that long.  Enjoy!  -Nancy Kalish, Founder, Rule Breaker Snacks