Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.
Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.
Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…
Bell Peppers just make me happy so bright and shiny…They even come in purple which is my favourite colour fruit and vegetable although I have yet to find a purple one…
To say they are healthy goes without saying they start off green which are the ones which have a slightly bitter taste we then go to yellow and orange which are sweeter and finally red which is the sweetest of all and packs the most health benefits…1 x more beta-carotene and 1.5 x more vitamin C than its green sister…
The purple peppers are fully mature peppers and go from red to purple if they continue to be in the sun its a natural process BUT if you stir fry purple peppers they turn green…just a funny quirk that I have yet to try…
We love nothing better than green, yellow and red peppers stir-fried with onions and garlic with some Thai seasoning sauces just cooked to retain that little bite…delicious.
My favourite way to cook red Peppers is to roast them which brings out a wonderful sweetness…added to a tomato soup it just takes the taste to another level…Tomato and Red Pepper Soup…
My favourite red pepper sauce is very versatile and a recipe given to me by a dear friend who is no longer with us but one that when I make it I always smile and remember her with much love x…Jilly, you are so missed always and forever x
Red Pepper Sauce:
- 6 Red Peppers
- 1 aubergine/eggplant
- 2 garlic cloves …minced
- Salt to season
- 1/2 cup extra virgin olive oil
- 1 sm red chilli pepper(optional)
Roast your peppers and eggplant over a flame to using a roasting dish with a wire rack and roast in the oven at 200C/400F for about 20 mins or until the skin is charred and you can see the skin slightly lifting.
Remove from the oven and cool until you can handle them…peel the eggplant and peppers and remove the seeds. Dice finely or blend. Set to one side.
Tip: Let them steam by zipping them into a plastic bag for about 15 minutes before scraping off the skin and removing the stem, core, and seeds.
Using a large pot heat the olive oil and gently saute the garlic being careful not to burn it…if you are using chilli add it now…
Add the pepper and eggplants and stir to combine reduce heat to a simmer and cook for about 1 hour if you find the sauce is a little thick then add a little water.
Once cooked you can either blend again or pass the sauce through muslin for a really smooth sauce.
Once cooled put the sauce into sterilised jars.
Eaten with some warm Brie and freshly baked bread this is such a delicious snack or light lunch or some breaded deep fried brie and just dip and bite…..
Drizzle some over some roasted vegetable or some fresh pasta…
Some like it hot if that is you then this is it!…a recipe gifted to me by my friend Susan in her own words and using Cayenne Peppers, not bell Peppers.
Now what can be better than a Smokin hot chilli sauce this recipe is awesome…Thank you, Susan, it is now my go-to chilli sauce…
Let me just say no recipe here just your hands…over to Susan…just looking at that image it screams hot doesn’t it?
This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol
Take a half kilo of Cayenne peppers or peppers of your choice.
A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.
Smoke the chillies and garlic over charcoal mixed with smoked applewood for 2 hours.
Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.
Just look at that lovely rich, red colour, it looks amazing.
After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.
Put the sauce into sterilized jars.
It is then ready to use as a spread on your
bacon Egg sandwich, to coat your meats vegetables and is a great base for (a vegetarian)chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.
If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.
Have fun and enjoy!
As this is meatless Mondays I have slightly edited Susan’s eating preferences…lol x
How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...
That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx
Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx