Sorry I have not posted anything in a while, we went to Trinidad & Tobago for 9 days!! Came back and now I am sick with the flu or something, going on 4 days. I left a little early from work Friday night, went home and slept 12 hours, then Saturday missed church and had to cancel the awesome surprise birthday party tim was planning for me with friends (they came over instead to watch a movie and ordered indian food!), then I slept 11.5 hours and laid down all day again, and today I am home from work, feeling exhausted and achy all over. Night time is the worst, when the sinus pressure and headache and chills come stronger, and the sore throat that is going away now comes back. Yuck. I hate hate hate being sick. I am the worst sick person, I am miserable and out of it and bored and yeah you get the point. Thankfully Tim has been juicing for me this weekend. Saturday he made a delicious carrot berry juice…followed by a horrific tasting garlic and parsley with lemon rind juice LOL! Then yesterday he made some more summery orange carrot lemon juice, and hopefully today he can do that again for us. I’ll have to post that recipe up sometime, it is a perfect refreshing summer drink, and very healthy for you too.
Anyways so like I was saying, Trinidad & Tobago was AWESOME! It was so nice seeing some of Tims family and getting to eat the BEST local fruits and handmade freshly cooked ROTI!!!! We bought MASSIVE roti’s for $1.60 USD or $3 that I made 2-3 meals out of. I took so many pictures, over 3,500 to be exact, so I narrowed it down the best I could to around 600 and posted those up on facebook. If you are interested in seeing them, check them out here!
This recipe is inspired by Fully Raw Kristina‘s Creamy Chipotle sauce. I am switching it up a bit just because it fit my taste buds a bit more, but you are free to see how she made hers. Either way, both recipe’s are delicious and nutritious for you. And Very very easy and quick to make! I hope you enjoy 🙂
Ingredients
- 6 Roma Tomatoes
- 1 Cup - Sun Dried Tomatoes (optional)
- 1 Red Bell Pepper
- 1 Lemon, juiced
- 1/2 Cup - Raw Sunflower Seeds
- 1/2 tsp - Chilli Powder or Cayenne Pepper
- 1 tsp - Paprika
- Dash Sea Salt and Black Pepper
- Garnish with Basil or Red Pepper Flakes
- -
- 1 Box of Pasta of your choice
Instructions
- Rinse your veggies and juice your lemon. Place all of your ingredients into a high powered blender and blend until smooth and creamy, at least a minute.
- Transfer to pot and cook on medium-low flame for 20 minutes. Continue stirring and taste and adjust seasonings as needed.
- While sauce cooks, follow the instructions on your pasta box and cook.
- When the pasta finishes cooking and is rinsed and drained, transfer to your sauce pot and stir everything together.
- Garnish with basil and red pepper flakes!
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