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segunda-feira, 17 de agosto de 2015

Roasted Broccoli, Tricolor Potatoes, and Bell Peppers with a...

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Roasted Broccoli, Tricolor Potatoes, and Bell Peppers with a Chipotle Almond Cream Sauce.

I’m more than a little obsessed with velvety, nut-based sauces right now… They’re a delicious way to add some protein and creamy satisfaction to a meal of veggies.

(Serves 3; makes lots of extra sauce)
–For the veggies:
-About 4 c small tricolor potatoes, halved -4 large broccoli crowns, coarsely chopped, stems removed save ~1 inch per floret
-2 orange bell peppers, coarsely chopped -1 bulb garlic, half of the cloves minced, the other half left whole and pressed
-3 tbsp olive oil -Salt and pepper
-Tony Chachere’s Creole Seasoning –For the sauce:
-1 c raw almonds, soaked for at least an hour, or ideally overnight (NOTE: if you don’t have an hour to soak the almonds, boiling them for about one minute and allowing them to soak in the hot water while you prep the other veggies works in a pinch)
-4 oz (slightly over half of a standard can) chipotle peppers and adobo sauce
-1 c vegetable broth -1 tbsp vegan margarine
-Preheat oven to 350F. Toss the potatoes, bell peppers, minced garlic, 2 tbsp olive oil, and ample salt and pepper in a mixing bowl. Spread out evenly in a large casserole dish and roast initially for 20 minutes.
-While that roasts, mix together the broccoli, remaining tbsp of olive oil, whole garlic cloves, and Tony Chachere’s. Spread out in a smaller casserole dish. When the potatoes’ 20 minutes are up, mix the potatoes and peppers well, place the broccoli in the oven (ideally on a shelf below), and roast both for 10 minutes.
-Slip the brown layer off of the soaked almonds (it’s a bit fiddly, but not as bad as it sounds), and blend all sauce ingredients, adding the broth gradually, until creamy and smooth.
-Mix the potato/pepper mixture and the broccoli for even roasting, and roast for an additional 15 minutes.
-Serve with love!

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