The Vegetarian Resource Group Blog

The Vegetarian Resource Group Blog


Posted on
August 06, 2020 by
The VRG Blog Editor

Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh
and dried peppers in a previous Vegan
Cooking Tips
column in Vegetarian
Journal
. Nancy states, “There are over 200 cultivated varieties of fresh
and dried hot peppers. If you select dried peppers, you’ll want to remember
that dried hot peppers are at least 10 times more potent than fresh.” Nancy
also mentions, “Bell peppers: Red are sweetest, yellow the most mild, and green
the strongest flavor (for a bell pepper). Bell peppers are very versatile, as
they work well raw or cooked. Create a bell pepper rainbow with chopped green,
red, yellow, orange, or purple peppers. Use them as in ingredient or garnish
for tossed, pasta, rice, macaroni, and quinoa cold salads, or put in soups,
chili, stews, sandwich fillings, and stir-fry dishes. Instead of a three-bean
salad, try a three-pepper salad or use a fresh, seeded bell pepper as an edible
bowl for your favorite salads (cold) or your favorite fillings (hot).”

The complete article can be found here: http://www.vrg.org/journal/vj2016issue3/2016_issue3_cooking_tips.php

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