Hooray for another Virtual Vegan Potluck! It was such a blast participating in potluck last spring that I couldn’t pass up a chance to do it all again. So many incredible vegan recipes out there brought to you by some equally awesome bloggers and I’m proud to be a part of it!
For my entry, I present to you delicious, spicy Romesco sauce. It’s good with roasted veg, pasta, rice, crepes, pretty much most things. It’s also relatively easy to whip up is great at a party, not only for its mad skillz as a dip, but it’s a pretty great dancer too.
2 slices of gluten-free bread, pan-toasted in a little olive oil
2 large slicing tomatoes, cut in half and roasted
2 red bell peppers, cut in half and roasted
5-6 cloves of garlic, cut in half and roasted
1/4 cup olive oil
1/2 cup pecans
1 handful italian parsely, chopped
3 Tbsp sherry vinegar
1 tbsp smoked paprika
1/2 tsp (or more, in my case more like 1 full tsp) red pepper flakes
Pinch of chili pepper
salt and pepper to tastePreheat the oven to 400 degrees. While heating, slice your tomatoes, peppers, and peel garlic cloves. Lay all on large baking sheet and roast for about 25 minutes, until soft, but not mushy.While roasting, toast thy bread to a lovely golden brown! Just make sure it’s in a non-stick skillet and with about 2 Tbsp olive oil. I used Essential Baking whole seed bread, but any non-glutinous (and non-sweet) bread will work. Focaccia would be primo!Gather the rest of your beautiful ingredients, such as lovely pecans. You could also use almonds or cashews here, but there’s something about the earthiness of pecans that I think really works.Put everything in a high speed blender or food processor, and blend until smooth. If you need more moisture, add 1 tbsp of water as needed, but it should be good, thick sauce. It’ll keep about a week in the fridge if you decide to make it beforehand.
Now, for the veg part! I apologize, because these photos were taken at night, which is always kind of a shame. What can you do? Seasons will be seasons after all.What you need:
1 bunch kale, chopped
1 handful white mushrooms, sliced
1 zucchini, sliced
1/2 cauliflower head, chopped
1-2 potatoes, chopped
2 beets, chopped
1 head romanesco broccoli
2-3 tsp olive oil
3 cups cooked white beans (I used some baby lima lovelies) or 2 cans, drained and rinsed
First, soak your beans for at least 6 hours, then cook until tender. The water in the pot with the beans should be about 3 inches above the beans, and cooking will take about 45 minutes. If using cans, just drain and rinse.
While the oven is still nice and hot, toss your chopped potato, cauli, beets, and romanesco with olive oil, salt, and pepper and spread evenly on a large cookie sheet.
Place the shallots, zucchini, and mushrooms in a non-stick skillet with 2 tbsp olive oil. Saute until brown and tender, then add kale with a handful of water. Cover and cook for 1-2 minutes, then remove lid of skillet and cook to desired level of tenderness.Once roasted veggies are done, toss with sauteed goodies then pour on your lovely romesco sauce. If you made it ahead of time just be sure to reheat it before putting it all together.
Enjoy the rest of the potluck and happy cooking!!!!!