Red Pepper & Pine Nut Sauce
June 5, 2016
This sauce can't be beat for its exquisite flavor and versatility. It's sensational on vegetables, gluten-free pasta, Bliss Bowls and baked potatoes.
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Tip: To toast the pine nuts put them in a small skillet (preferably nonstick) and heat over medium-high heat. Cook, stirring constantly, until golden brown and fragrant. Immediately transfer the nuts to a plate (otherwise the nuts will stick to the skillet and burn) and let cool.
Note from VEW: This recipe is from Jo Stepaniak's amazing new book "Low-FODMAP and Vegan: What To Eat When You Can't Eat Anything".
For more on IBS please go to http://IBSvegan.com/
"Low-FODMAP and Vegan" was written by author and chef Jo Stepaniak for vegans with IBS. However, we think the book will be very helpful in the kitchen of anyone who has IBS, vegan or not.