This sassy barbecue sauce has no tomatoes! It gets its red color from roasted red peppers that you can roast on your own, or use ones already roasted and packed in water.
Add all the ingredients except the red pepper flakes, sesame seeds, and scallion to a blender and blend until smooth. Stir in the red pepper flakes, sesame seeds, and scallion. Pour into an airtight container and store in the refrigerator for up to 2 weeks.
- 3 tablespoons (45 ml) soy sauce or tamari
- 2 tablespoons (30 ml) sesame oil
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) agave nectar
- 1/2 teaspoon powdered ginger
- 1 tablespoon (10 g) minced garlic
- 10 ounces (280 g) roasted red peppers
- 1 cup (235 ml) water
- 1 tablespoons (4 g) red pepper flakes
- 2 teaspoons (6 g) black sesame seeds
- 3 tablespoons (18 g) finely chopped scallion
"Another book that will help take your home vegan cooking to the next level is Fusion Food in the Vegan Kitchen by Joni Marie Newman. Not content to rely on the dishes of just one country, Newman presents recipes that combine flavors and styles of two or three different countries or cultures." - Nashville Scene
"In her vibrant new cookbook, California native and self-taught cook Newman (Vegan Food Gifts) shares vegan recipes that blend Indian, Mexican, Korean, Filipino, and other international flavors. Playful fusion dishes such as miso mac and cheese, tamale shepherd's pie, and Mexicannoli emphasize fresh ingredients over premade meat and dairy substitutions and encourage readers to try new techniques (e.g., freezing and thawing tofu to release extra moisture, incorporating ground seaweed into condiments). Cooking tips appear throughout, as well as icons denoting gluten-, nut-, and soy-free choices. VERDICT Featuring some exceptionally bold sauces, drinks, and small plates, this well-balanced collection will tempt adventurous vegans. Highly recommended." â?? Library Journal