I am pretty flexible. I don’t like routines and seldom legalistic. Somedays my husband wishes I had a bit more structure. That is the way our house approaches the Daniel fast, we are flexible. Some say you MUST ONLY EAT RAW veg at every meal. Call be a bit of a rebel but I say – Jews cook, don’t they?!? There is countless times in the bible it references cooked foods, even during times of specific fasting. The Lord loves food!
So I take the basic foundational blocks the veg fruit and grains and sacrifice the choice foods like – animal products, yeasts etc.. I transform the basic into wonderful dinner food the WHOLE family will actually eat. (Have you met my children – veggies are not exactly their form of excitement…)
This dish is inspired by some recipes I viewed on the Kosher.com website. The website is a great tool for non dairy and non meat – they have a “prave” button. Prave – is the diet based on the Jewish food laws. Interestingly in Prave diet : the Jewish law allows for fish and eggs as both have not to come into contact with meat. So you will see a lot of fish and egg recipes in that category as well as vegan recipes.
This recipe I came up with has amazing the flavours are so intense from the roasting it almost makes itself. You may question cashew cream – it is my choice for heavy cream alternative here. You cannot taste or smell the cashews at all. Even my kids while watching me make it – “ewwww. I’m not eating that…” closely followed by “is there more?”
I am confident if it can please these picky eaters you family will enjoy it too!
Roasted Red pepper Pasta sauce
- 1 red pepper rough chop
- 2 large tomatoes seeded rough chop
- 4 cloves garlic
- 4 mushrooms quartered
- 1 to Olive oil
- 1/3 cup cashew cream – recipe here
- 1/2 cup non dairy milk
- Baby Spinach
- vegan gnocchi or pasta
Preheat oven 350
In a small casserole dish toss pepper tomato garlic and mushrooms in oil and place in oven. For about an hour, stirring nessicary. Vegetables should be cooked through fragrant. Remove from oven and allow to cool.
Pulse all roasted vegetables in blender with milk and cashew cream until smooth . Pour into a pan and heat gently. Add spinach cook just until limp.
Prepare your vegan pasta or gnocchi according to package. Drain and toss with roasted red pepper sauce. Garnish as with basil.