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