Wednesday, September 13, 2017

Oven-Roasted Pepper Dressing

Oven-roasted pepper dressing over oven-roasted potato wedges.

  1. Spray cookie sheet and slices of all the peppers with oil. (I filled a small spray bottle with a 1:1 mix of peanut oil and gluten-free Monopolowa potato vodka.)

  2. Sprinkle with salt.
  3. Roast in oven until charred on edges. (I used a toaster oven to keep the kitchen cooler.)

  4. Combine all ingredients with an immersion blender.

    Oven-roasted pepper dressing is delicious over oven-roasted potato wedges, bean burgers, and pasta.
* Based on Yucatán Salsa by Purple Carrot's TB12.

  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Coconut Flour
  • 1 Tablespoon Cornstarch
  • Salt and Pepper
  1. Cut potatoes into wedges.
  2. Spray wedges with olive oil.
  3. Press wedges into coating mixture.
  4. Roast on oil-sprayed cookie sheet.
  5. Turn when half cooked, and continue roasting until tender (15 minutes per side, with my cheap toaster oven — less time with a conventional oven.)

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