I try to make it a habit not to give a recipe 5 stars when I have made a lot of changes, but the changes were mostly for the sake of food-allergies (and therefore substitutions), and the results were so unbelievable that I HAD to give the recipe 5 stars simply for being such a phenomenal base (my best friend, who recommended it, by the way, used it as written and said it was incredible). With the following changes, my husband--who hates red peppers--added this recipe to his Top Ten Favorites (!!!!) after two bites. WOW. Here is what I did: Made 4 servings instead of 8. Used 2 large red bell peppers and roasted as directed, then sauted them for 10 minutes with 1/4 cup packed minced yellow onion, 4 cloves of pressed garlic, 2 tbs. basil, 2 dashes cayenne pepper, 1/2 tsp. salt, 3/4 tsp. fennel seeds and 1 1/2 tbs. olive oil. In a glass measuring cup, I whisked together 1/4 cup spelt flour, 1/4 cup unsweetened hemp milk, 2 oz. of creamy goat cheese and 1 oz. shredded smoked mozzarella cheese. After blending the sauteed vegetables as directed, I added the cheese mixture and cooked it over medium heat while gradually adding approx. 1 cup chicken broth to thin it out a bit. I then tossed it with 8 oz. of brown rice penne pasta and spicy Italian chicken sausage (that had been previously decased, sliced and sauteed until brown). My husband ate a huge bowl of this, then asked if he could have the portions I had put aside for us to have for dinner tomorrow! DEFINITELY a keeper!
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I try to make it a habit not to give a recipe 5 stars when I have made a lot of changes, but...