Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms

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Roasted Red Pepper Sauce with Sauteed Asparagus and Portabella Mushrooms

 

2 to 3 large red peppers

1/2 medium onion

1 lb. portabella mushrooms, sliced

1 lb. asparagus

1/4 cup soymilk

1 tsp. nutmeg

1 tsp. cinnamon

1/4 to 1/2 tsp. cayenne pepper

1 clove garlic

salt and pepper to taste

 

Wash and halve red peppers.

Broil in oven until lightly blackened and remove.

For the asparagus, boil for 2-3 minutes until cooked, but still crisp.

Put in ice cold water immediately after boiling.

Chop up onion and mushrooms and put them in a saute' pan. Saute' on medium heat.

Place asparagus in the pan a few minutes later.

For the sauce, peel skin off of red peppers.

Place in blender or food processor. Blend lightly.

Add in garlic, cayenne pepper, nutmeg and cinnamon.

Continue blending and add soymilk.

Once blended, add sauce to veggies and salt/pepper to taste.

Makes 4 servings.