Serve over Italian salads with romaine lettuce, escarole, artichoke hearts, black olives, capers, sliced onion and tomatoes.

Makes 1-1/3 cups

1/2 c. corn oil

1/3 c. diced sweet red roasted peppers

1/4 c. Balsamic vinegar

1 t. dried basil

1/4 t. garlic powder

1/2 c. nondairy liquid creamer

1/8 t. salt plus to taste

Combine all ingredients in a blender container. Blend on low speed till well-blended, then on high speed till smooth and creamy. Pour into glass jar with lid and refrigerate.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: