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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