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Green pointed peppers with almond milk

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Ingredients for 1 servings:

  • 1 shot of oil
  • 1 small onion(s)
  • 2 garlic cloves
  • 400 g pointed peppers, green
  • 150 ml almond milk (almond drink)
  • 1 pinch(s) garam masala (or 5-spice powder)
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Alkaline, vegan, GAT-compliant

Peel the onion and dice it finely, as well as the garlic. In a small pan or saucepan, sauté the onion and then the garlic in oil. Then, fry the cleaned, deseeded, and large-sized bell peppers until crisp. It’s okay if some roasted aromas develop. Deglaze with the almond milk and simmer the vegetables over low heat. Sprinkle in the spice powder and stir. Cover and cook until the vegetables are tender. Season with salt on the plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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