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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Sauces are my favorite.  They can turn a plain and simple meal into something fantastic.  This Romesco sauce does just that.  It is great with veggies, potatoes, over pasta or even on pizza. Romesco is a spicy red pepper and almond sauce originating from the Catalonia region in Spain.

I was inspired to create my own version of this sauce after visiting one of my favorite restaurants in Oklahoma City, Packards.  They have an appetizer platter loaded with veggies and flatbread and serve it with Romesco.  It is my favorite with the fingerling potatoes and the broccolini (hint for my next recipe!).

  

Preheat oven to 450° and place 2 red bell peppers on a parchment paper lined sheet pan. 

 

Roast for about 40 minutes, turning the peppers every ten minutes so they cook evenly.

(For a quicker option you can place the oven on broil, place about 6 inches from the top, rotate and check on them every 3 to 5 minutes.)

Remove from oven once all sides of the skin are turning black and bubbling up.

Place in a bowl with a towel draped over for around 10 minutes so the skin can steam off and make it easier to remove.

 

Once cool enough to handle peel off the skin and remove the stem and seeds.

 

Place peppers along with all other ingredients in a small blender, such as a Nutribullet, and blend until smooth and creamy.

 

Enjoy!

 

Keep it saucy, 

Crystal

Romesco Sauce
Makes approximately 1 1/2 cups

INGREDIENTS

2 red bell peppers
1/2 cup almonds
1 tbsp red wine vinegar
2 cloves garlic*
1/2 tsp paprika
1/4+ tsp cayenne**
1 tbsp tomato paste
1 tbsp olive oil
2 tsp lemon juice
1/4 tsp pink salt
pinch of ground black pepper

INSTRUCTIONS

1. Preheat oven to 450 degrees and place bell peppers on a parchment paper lined sheet pan.***

2. Roast for around 40 minutes.  Rotating the peppers every 10 minutes.

3. Remove from oven once all sides of the skins are turning black and bubbling up.

4. Place into a bowl with a towel to cover for at least 10 minutes.

5. Once, cool enough to handle, peel the skin off and remove the stems and seeds. 

6. Place the peppers and all other ingredients in a small blender, such as a nutribullet, and blend until smooth and creamy.  If the blender is having trouble you can add a little more water.****

Notes: *For a sweeter garlic flavor you can place the cloves on the sheet pan with the peppers and roast until browned and softened.  **Use desired amount of cayenne for heat preference.  ***For a quicker roasted red pepper you can turn the oven on broil, place about 6 inches from the top, rotate and check on them every 3 to 4 minutes.  ****For a super quick sauce, buy jarred roasted red peppers and skip steps 1-5.

Equipment needed: Oven, parchment paper, sheet pan, bowl, kitchen towel and a small blender.

* This post contains affiliate links.  They are bold and underlined.  I only share products I love and use on a regular basis.  If you are interested in seeing what products I use simply click the word(s) in bold.  If you are moved to buy it, I will receive a small commission that helps support this blog and other projects I am working on.  Thank you for your support!

Products used for this recipe:

NutriBullet 12-Piece High-Speed Blender/Mixer System, Gray
If You Care Parchment Baking Paper, 2 Pack
 Organic Red Wine Vinegar
Tomato Paste
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Jan 02, 2018

 

Happy New Year!  One of my intentions for this year is to be of service to others.  The best way I can do that is to use my gifts and knowledge.  I have spent the better part of the last decade learning to cook, nourish my body and figuring out how to make delicious foods that are both healthful and good for the planet.

I will be sharing processes, template recipes and how tos on here and on my new Instagram account @routewellacademy!  If you have a specific technique you would like to learn or a recipe you would like transformed into a healthier version please let me know!  I would love to help you on this journey.

Today, I am sharing this delicious coconut butter.  It is as simple as it is delicious.  All you need is a food processor or high speed blender.

First, you measure your shredded coconut and put it in your food processor.

 

Next, turn the processor on and let it run for about 15 to 20 minutes, stopping every couple of minutes to scrape down the sides.

 

It is done when it is a creamy consistency and there are no flakes left. 

 

Coconut butter is great to use in desserts, smeared on toast for breakfast, by the spoonful and so much more!

This method is also great for nut and seed butters like my Cinnamon Almond Butter.

 

Never stop learning, 

Crystal

Coconut Butter
Makes about 1 cup

INGREDIENTS

4 cups shredded coconut

INSTRUCTIONS

1. Add the shredded coconut to the bowl of a food processor.

2. Turn on your food processor and let it run for 15 to 20 minutes.  Stopping to scrape down the sides every couple of minutes. 

3. It is done when it becomes a creamy consistency and there are no more flakes. 

*This post contains affiliate link.  They are in bold.  I only share products I love and use on a regular basis.  If you are interested in seeing what products I use and recommend simply click the word(s) in bold.  If you are moved to buy it, I will receive a small commission that helps support this blog and other projects I am working on.  Thank you for your support!

Products used for this recipe:

Organic Shredded Coconut
Food Processor
Vitamix E310 Blender
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This holiday season is turning out to be a busy one.  We are hosting at our new home with both sides of the family and are super excited to share the joy of Fitz's first Christmas.  I wish you all a very happy holiday and I hope this salad is a great addition to all of the festivities and I'll leave you with one of my favorite tips that helped me on the road but is also great for holiday parties.

My philosophy on life is always to enjoy.  For a healthy lifestyle to stick it can't come with too many sacrifices and you must find some balance that works for you.  One way I do this is start meals, especially of the "cheating" variety, with a big green salad.  Even if the rest of the meal turns towards the not so good at least you have gotten some nutrient dense goodness in.  It also helps you not to over indulge.  It can take up space so you are less tempted to get seconds on that big bowl of queso, stuff your face with fried foods, eat a dozen cookies or whatever your indulgences may be. 

Eat your yummy salad and then go enjoy life.  My recommendation- make this salad and carry it around with you.  Okay, kind of joking, but it does make a great addition to wherever you are invited this holiday weekend.  Enjoy!

Wishing you a wonderful holiday season,

Crystal

Persimmon Pomegranate Salad with a Maple Mustard Dressing
4

INGREDIENTS

2 tsp dijon mustard
2 tsp maple syrup
2 tsp lemon juice
1 tsp apple cider vinegar
3 tbsp olive oil
salt
pepper
5 oz mixed baby greens
1 Fuyu Persimmon, sliced
handful pomegranate seeds
1/2 cup pecans, toasted

INSTRUCTIONS
1. Whisk or stir the first four ingredients together in a small bowl.  Season with salt and pepper.  Slowly drizzle olive oil in while stirring.

2. Toss the greens with dressing, to taste, you may not want all of it.

3. Top with persimmon slices, pomegranates and pecans.

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.