Low fat vegan dishes.
"The fat you eat is the fat you wear". - John McDougall, MD
Monday, March 9, 2009
Yellow Pepper Sauce
Yellow peppers are usually much more expensive than green peppers where I live. I am happy whenever yellow peppers are on sale because it means I get to make this very tasty sauce without breaking my pocketbook. This recipe is based on a McDougall recipe which calls for 4 yellow peppers, but since I only cook for hubby and myself, I half the recipe. The original recipe uses soy sauce which I find spoils the bright yellow colour of the peppers. I use salt instead to retain the lovely colour.
I like to use this as a sauce over steamed vegetables. Sometimes I use it as a pasta sauce mixed with steamed kale and black beans.
2 medium yellow bell peppers 1 medium potato 1/2 medium onion 2 tsp lemon juice 1/8 tsp white pepper salt to taste
Clean and chop the peppers and peel and chopped the potatoes and onion. Cover and cook over low heat for about 30 minutes.
Remove from the heat. Pour ino a blender and blend until smooth.
Return to saucepan and add the remaining ingredients. Heat through and allow the flavours to blend.