“No one who has ever sat through a faculty meeting would want to arm teachers.”
It’s come to my attention, through gastric distress, that my body no longer loves dairy products. My great love for them makes me interesting to be around. I need a dog. You can always blame a dog.
That means my sauces need to consist of non-dairy ingredients. Am I a genius, or what! My first choice would be something with a little kick. My second choice would be to have someone else cook it for me. I’d better go with the first choice if I want to eat on a consistent basis. I came up with this.
8 ounces frozen pepper strips
1 1/2 T olive oil or ghee
1 medium onion, diced
1 or more cloves of garlic, minced
3/4 cup coconut milk
2T nutritional yeast
2 T arrowroot
dash of smoked paprika
3/4 cup chickpeas, home cooked or canned
1/2 cup spinach
1/2 cup diced tomato, drained
Preheat oven to 375 degrees.
In an ovenproof pan sauté the onion and peppers in the olive oil or ghee five to ten minutes. Season with salt and pepper. Add the garlic and saute about 30 seconds more to release the oils.
In a blender mix the coconut milk, nutritional yeast, arrowroot, and smoked paprika until well combined. Add this to the onion and pepper mixture and blend well. Check seasoning and adjust if needed. Add in the chickpeas, spinach and tomato. Mix gently.
Place this ovenproof skillet into the preheated oven. Bake for about 30 minutes. Serve over rice, pasta, or other roasted veggies. Great with naan, which is a bread and not a cute name for your grandmother.
Alternative route: In order to turn this into more of a sauce I added the chickpeas to the blender with the other ingredients getting sauced. This could eliminate the stint in the oven. I am such a rebel!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.