I’ve come up with a new recipe which is a combination of two dishes I’ve made in the past. A vegan alfredo recipe and a roasted red pepper pesto. I wanted the richness and creaminess of the alfredo and the smokey intense flavor of the pesto. What’s interesting is how thick and rich something can taste without adding cream, cheese, butter and/or eggs. So much flavor without the saturated fat and stomach ache, for that matter. I don’t have a name for my creation, so I’m just refering to it as “the sauce”….
The color of the sauce is not visually appealing in photos, but the flavor is absolutely amazing. All the ingredients are in their natural state, so when everything is blended together, the color is just ugly. Kind of like when kids mix play dough together or that one army green Easter egg. It happens.
- 2 red bell peppers
- Fresh basil – as many leaves as you want. – I used approximately 12
- 6 Garlic cloves
- olive oil 1/2 cup
- balsamic vinegar 1/2 cup
**Preheat oven at 400 degrees. Cut and place the peppers and garlic cloves on an un-greased cookie sheet. Roast for 20 – 25 min. Remove from the oven and set aside.
- Raw, unsalted Cashews (handful approximately 1/2 cup)
- Raw, unsalted Walnuts (handful approximately 1/2 cup)
- 3 tablespoons of nutrition yeast
- black pepper (20 turns on the grinder or 1 teaspoon)
- salt to taste or 1 teaspoon
**Place the cashews and walnuts on an un-greased cookie sheet. Roast for 10-15 min.
Combine all of your ingredients to the blender: Roasted peppers, garlic, basil, cashews, walnuts, nutrition yeast, olive oil and balsamic. Blend together. Slowly add water to achieve the thickness desired. Blend salt and pepper to taste.
When you’re finished blending, add the contents to a sauce pan and simmer on low, covered until ready to serve.
What to serve it with
- Chicken breast (I chose chicken because it’s bland, which compliments the sauce which is very rich in flavor)
- Brown rice – 1 cup of long or short grain to 1-1/2 cups of H20. Bring to a boil, then simmer, covered until tender. Flake it with a fork.
**The chicken breast I pounded it out so it would be thin. Browned each side of the chicken breast in olive oil then placed in a baking dish. Covered the chicken with the sauce and baked on 350 degrees for 20 min.
**By having the sauce simmering separate on the stove, this can be a vegetarian / vegan meal also. The sauce itself is vegan, so it can be served over the brown rice which is very hearty and delicious.
The perfect side – Broccoli
- 1 full broccoli crown – I don’t mind the stems, so I usually don’t cut them down too much.
- Olive oil for sauteing
- 1/2 of a Vidalia onion, diced
- 1/2 of a fresh lemon
- 2 garlic cloves chopped
- salt & pepper to taste
**Get the olive oil really hot in a saute pan then turn the heat down to medium. Saute onions and garlic first, soften, then throw in your broccoli. Saute for approximately 10 min. Squeeze in fresh lemon juice from the 1/2 lemon. (Set aside the lemon. You’re going to use the lemon zest when plating.) Add salt and pepper to taste. Regardless if you’re serving individual portions or family style, zest the lemon on top of the broccoli, it adds excellent flavor which compliments the richness of the sauce. For the final serving, I add fresh basil on top of everything.
So, please let me know what you think of “the sauce” dish. Did you serve it with chicken? I’m sure it would compliment any protein. Let me know how yours turned out….