WIAW and Red Pepper "Cream" Sauce Recipe: DF/GF
For the last month, through illness and bad weather and not great training, I decided the best thing was to focus on what I was really eating, think before I boredom ate and go through this dairy free experiment along side O. I'm happy to say she is doing great and her issues are nearly resolved! With this my cheese addiction had to stop or I had to find new alternatives and anyone who's eaten vegan cheese knows it lacks a lot! But success thanks to a friend, I have a new recipe to share.
But first since I'm talking food why not join in on What I Ate Wednesday. So here it is (minus a few items)...
Lunch and morning snack: Strawberries and homemade granola (snack), salad with roasted edamame and sweet potatoes with chipotle hummus (lunch)
Afternoon snack and time to see the trainer for a few speed interval miles and strength work
Roasted Red Pepper “Cream” Sauce
1 pkg silken tofu
2 roasted red peppers (jarred or fresh work)
2 minced cloves garlic
1 scallion minced
Salt/Pepper to taste
2-4 tbsp Unsweetened non-dairy milk
Put tofu, peppers, garlic and scallion in food processor until smooth. Add milk and mix until desired consistency. Season with salt and pepper.
Pasta with Spinach/Artichoke
~ 4 cups spinach
1 can artichoke hearts (the ones in water) or fresh
2 cloves garlic
While the sauce is mixing Saute spinach and artichoke hearts in olive oil. Add garlic and season with salt/pepper if desired. Mix with cooked pasta and top with red pepper sauce. Serve with red pepper flakes and Parmesan.
Even my milk drinking, meat eating husband loved this! I think next time I will top with sun dried tomatoes too. I’m now thinking of other fun sauces to make to mix things up a little.