Sunday, March 21, 2010

Cheezy Roasted Red Pepper Sauce

Proof that spring is here! The day lilies are poking their heads up even though the crape myrtle is still as bare as a winter day. The roses are putting out new leaves and I can see tiny green shoots peeking out of the wildflower bed. We spent the day mulching, trimming, pruning, weeding, and raking. It has been a wonderful weekend!

This super quick and easy recipe is based on the cheezy sauce I make for tofu scramble. I added a bit of heat and a lot of roasted red peppers. I usually double this, because it is super versatile. Serve it as a macaroni and cheeze-style main dish or over veggies as a side dish. It also makes a delicious dip. After it is chilled, it is a really awesome sandwich spread - use it with your favorite veggie deli slices!

Cheezy Roasted Red Pepper Sauce

1/2 cup nutritional yeast
1/2 cup flour
1 tsp garlic granules
1/2 tsp onion granules
8 oz. jar roasted red peppers, drained
pinch of red pepper flakes or 1/2 tsp cayenne pepper (optional, more or less to taste)
2 cups water
1-1 1/2 tsp prepared mustard
2-3 tbs Earth Balance
smoked paprika

In a blender, combine the flour, nutritional yeast, garlic, granules, onion granules, mustard, water, pepper flakes or cayenne, and roasted red peppers. Blend on high until smooth. Pour into a sauce pan and heat over medium heat, stirring constantly until it becomes very thick. Remove from heat and add Earth Balance. Sprinkle with smoked paprika.

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