Peri-Peri Sauce

Adapted from: Vegan Fire & Spice – Robin Robertson (Sauce only)

• 6 garlic cloves, minced
• 1 tsp. cumin, ground
• 1 tsp. thyme, dried
• 1 tsp. cayenne pepper (watch the heat)
• 1 tsp. Salt
• 2 drops Lemon essential oil, or 2 Tbsp. lemon juice, fresh squeezed
• 6 Tbsp.coconut oil

Combine all ingredients and blend smooth.

Veggie Mix to Sauté

• 3 Tbsp. coconut oil
• 1/2 red pepper, cut into thin strips
• 1/2 yellow pepper, cut into thin strips
• 1/3 yellow squash, cut into thin strips
• 1/3 zucchini, cut into thin strips
• 1 whole yellow onion, cut into thin strips
• 1 cup green cabbage, cut into thin strips
• 1/2 cup snow peas, cut into thin strips
• Salt & Pepper (1 drop Black Pepper essential oil may be used)

Add

• 1/2 cup white wine (we used Kendal Jackson Chardonnay)
• 1/2 cup cherry tomatoes (cut down the middle, cut down the middle, again)
• 1/8 cup Daiya Cheese (Jalapeno Havarti Dill – cube it)

Topping

• Sprigs of fresh basil
• lemon wedges
• toasted pine nuts
• Additional Black Pepper

Directions

• Cook 1/2 box  pasta according to package directions.
  (try De Boles Organic Linguine – made with Jerusalem Artichoke Inulin)
• Blend all ingredients in a medium bowl to make sauce.
• Saute veggies in coconut oil in a large fry pan for approximately 5 minutes.
• Add wine and tomatoes and heat until hot.
• Add cubed cheese and stir to melt.
• Combine with drained hot pasta.
• Plate it up and top with fresh basil, lemon slices and toasted pine nuts, and additional ground black pepper.