Tangy red pepper-almond sauce from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 239) by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ricki on November 19, 2024

    made a variation to serve with a pesto farro bowl. Lemon juice, olive oil. No vinegar, ginger, mirin, tamari, or coconut oil. Stirred in a teaspoon of Calabrian chili paste; mild, but I can tell it's there. I like the sauce a lot, but it's definitely nutty. More red pepper might be nice.

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