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VegWeb.com  |  Recipes  |  Dips, Dressings and More  |  Salad Dressing  |  Red Pepper  |  Roasted Pepper Salad Dressing « previous next »
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Recipe submitted by keda, 04/03/08

Roasted Pepper Salad Dressing

Ingredients (use vegan versions):

    1 yellow, red, orange or green bell pepper
    1 small shallot
    1 teaspoon sugar
    1/2 tablespoon vegan Dijon mustard
    1/4 cup apple cider vinegar
    1/3 cup oil (optional)
    salt and pepper to taste

Directions:

Broil pepper for 4-5 minutes OR microwave it for 7 on 100%. Wrap in plastic bag and leave to cool for 10 minutes. Then peel and seed it.  Combine peeled pepper, chopped shallot, mustard, vinegar, oil, salt, pepper and sugar and blend until smooth.

Makes about 3/4 cup.

Preparation time: 30 minutes

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LesLovesVeggies
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« Reply #1 on: July 02, 2009, 05:03:03 AM »

I want to try this tonight! When you say the oil is optional, how does the recipe turn out without it? Is it really chunky, or does it come out okay? I might try just adding a little at a time until it's a good consistency and I'll see how much I end up using.
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keda
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« Reply #2 on: July 02, 2009, 02:43:38 PM »

how does the recipe turn out without it? Is it really chunky, or does it come out okay?
i actually used a lot less oil, a tablespoon or so. i added plain water, but that way it doesn't store well.
it has a consistency of thinned applesauce. covers salad leaves well.
the taste is a bit tangy with pronounced taste of bell pepper.
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LesLovesVeggies
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« Reply #3 on: July 02, 2009, 02:57:20 PM »

Yeah, tangy is the first word I thought of to describe it! It's delicious! I used a green bell pepper. I had some trouble getting the skin off (the oven here doesn't get as hot as I'd like--I probably should've left it in longer) but I got most of it off. I also didn't get it as creamy as I wanted since I was using a hand blender, but it was delicious anyway. I ended up using about two tablespoons of oil, and I didn't add any water. I also didn't have apple cider vinegar, so I substituted a plain version. It made enough for four big 'ol salads, so it's gonna be a good weekend! Today I just put it over a huge plate of greens with some walnuts and a sprinkling of nutritional yeast. Tomorrow I'll probably load up on more veggies. Thanks for the recipe!
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VegWeb.com  |  Recipes  |  Dips, Dressings and More  |  Salad Dressing  |  Red Pepper  |  Roasted Pepper Salad Dressing « previous next »
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