Curry and Herb Marinade

 
3 cups orange or yellow pepper, destemmed, deseeded, and diced
3/4 cup white wine or white grape juice
1/3 cup shallot, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
3 T. Bragg Liquid Aminos or tamari
4 t. curry powder
1/4 t. salt
1/8 t. pepper
1/3 cup freshly chopped basil
1/3 cup freshly chopped parsley
 

In a blender, place all of the ingredients, except the chopped basil and parsley, and blend for 1-2 minutes or until thoroughly combined. Add the herbs and blend an additional 10 seconds. Transfer marinade to a bowl. Use as a marinade for vegetables or soy products.

Yield: 3 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett