A classic sweet and tangy red pepper sauce with a hint of smoked paprika.
8 cups red peppers, stemmed, seeded and quartered
2 plum tomatoes, quartered
2 medium cloves garlic
2 tablespoons sunflower oil
1 teaspoon kosher or sea salt, or to taste
1 teaspoon pepper
1/2 cup California walnuts
1 tablespoon sherry vinegar
1 tablespoon thyme, chopped
1 tablespoon water
1 teaspoon smoked paprika
1/3 cup olive oil
Preheat oven to 400°F. Toss red peppers, tomatoes and garlic with sunflower oil, salt and pepper. Place in a single layer on a large sheet pan and roast for about 20 minutes, stirring twice.
Add walnuts to the mixture and roast for 10 minutes more. Let cool for at least 20 minutes
Place pepper mixture In a large food processor with all remaining ingredients except olive oil. Add the oil slowly while food processor is running, processing until smooth.
Who doesn’t love pizza bites? This plant-forward appetizer is a little bit fancy and a whole lot of fun. Expect tons of flavor and texture from a meatless ‘chorizo’ made with chopped California walnuts, pinto beans, and fragrant herbs and spices. Add zucchini and crumbled goat cheese to the mix…
