red and sweet
September 15, 2012
A little more of the season’s preserving: this is about a quarter bushel of sweet red bell peppers, roasted and packed in oil. Best enjoyed, if you’re the vegan hippie type (hint: I am), like this:
Atop slices of wheat-free flax “bread” (recipe from Ani Phyo’s Raw Food Kitchen) spread with a gingery cashew pâté.
Posted by jodi on September 15, 2012 at 9.13am
Categories: mama's in the kitchen