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.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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