Last chance to sign up for the Culinary Therapy Collaboration class and...
Vegan Roasted Red Pepper Sauce and why you need a go-to sauce
Trying out this once a week thing! So here is your final chance to sign up for the culinary art therapy series with Julie Ohana and I, and a delicious little vegan roasted red pepper sauce that is good on pasta, gnocchi, roasted vegetables, smothering chicken breast, or drizzled over hard boiled eggs.
I think we all need a go-to sauce in our fridge that makes us feel excited to eat simple foods. I’ll share a few different options over the coming weeks, but let’s start with this and please share if you have a favorite sauce you keep around. This one is based on the dairy filled creamy roasted red pepper sauce, but lightened up with white beans instead. Let me know if you have a favorite heavier sauce you would like me to lighten up for the summer.
Our amazing 3-part Culinary Art Therapy series with Julie Ohana starts this Wednesday June 14th! Sign up while you can.
Julie Ohana, renowned and brilliant culinary art therapist and I will be co-teaching a cooking class series this June! Are you ready to feel so good while you are cooking you can’t even stand it? Are you ready to feel empowered to process your emotions through cooking so that it becomes a space of healing and self connection? Then come join us!
This class is for you if:
You want to become more comfortable and even playful in the kitchen.
Cooking has become drudgery and you want to change that.
You want to experience more peace around your meal choices and experiences.
You want to deepen your relationship with yourself and others.
You want to feel more confident in your cooking.
Dare I say it’s also killer value at just $100 for 3 sessions.
Here's what awaits you in our 3-week Culinary Art Therapy Class Series:
Week 1: Mindfulness
In this foundational session, we'll immerse ourselves in the world of mindfulness, bringing focused awareness and intention to every step of the culinary process. You'll learn practical techniques to cultivate a mindful kitchen environment. We'll craft exquisite dishes while fostering a deep connection with the ingredients, igniting your creativity and cultivating a sense of calm and presence.
Featured Recipe: Creamy Hands off Scrambled Eggs and Pickle-y Sausage Cauliflower
Week 2: Building Confidence
Prepare to ignite your confidence as we learn to give ourselves what we really need to be successful. We take the “I can’t” out of the equation by creating a recipe and a process that works for our needs. We stop comparing and we notice all we are capable of, FEEL IT and then eat it up!
Featured Recipe: Fast White Bean, Chorizo, and Hearty Greens Stew
Week 3: Playing with your Food
Get ready to unleash your inner child and indulge in the magic of playful culinary exploration. During this final session, we'll celebrate the joy of experimentation and creativity with food. We'll encourage you to think outside the box, challenge conventional culinary norms, and craft whimsical and visually appealing creations that spark joy and delight.
Featured Recipe: We will be playing together to create our own Cheese and Snack Platters
When you sign up you will get a link to the classes and a flip-book of the recipes we will use for the classes.
The classes will run three Wednesdays in June, the 14th, 21st and 28th from 10:30-11:30am ET.
The series will be offered virtually over zoom so you can join from anywhere and be in your own kitchen! Each week will feature a new recipe from Good Enough which you will receive when you sign up.
Vegan Roasted Red Pepper Sauce
This is based on my friend, Megan’s favorite sauce. I want to explore some other favorite sauces over the coming weeks. It is so nice to have something you know you love to liven up simpler meals. And it doesn’t need to add in a lot of prep work to your routines, you just make it once and have it around. Allow the process of finding your favorite sauce to be yours! Let yourself be decadent if you want to. Then allow the rest of your meals to be simple.
TL;DR: sauté the garlic and tomato paste then blend everything together in a high powered blender or food processor.
2 Tbsp olive oil
6 cloves garlic, chopped
1 tsp chile flakes
2 Tbsp tomato paste
1 16 oz. jar roasted red peppers
1/2 15 oz can of white beans, rinsed
1 tsp maple syrup
1 Tbsp fresh lemon juice
salt and pepper to taste
In a skillet on medium heat, warm the olive oil and sauté the garlic until translucent. Add the chile flakes and tomato paste, stir and let cook for about 2 minutes or until the tomato paste darkens in color and the oil separated from it.
In a blender add the roasted red peppers, white beans, maple syrup, and garlic and tomato paste mixture.
Blend until smooth. Taste and add lemon juice and salt and pepper to taste.
Store in the fridge or warm in a saucepan to smother over pasta or any other use.
I made it! I loved it! I will certainly make it again. Thank you!!