Vegan Recipe Collection Over 800 Vegan Recipes

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Red Hot Red Pepper Salsa
1 tbsp extra virgin olive oil
1 or more fresh long slim red cayenne peppers, stemmed and minced
1 medium onion, coarsely chopped
1 red bell pepper, cored and diced (or use 1 cup diced roasted bell pepper)
1/2 tsp ground black pepper
1/2 tsp salt
1 cup water
Heat the oil in a small sauté pan over medium heat. Add the cayenne peppers, onion and bell pepper
and sauté for 2-3 minutes or until the onion is transparent. Add the black pepper, salt and water and
reduce the heat to low. Cover and simmer for 10 minutes.
Puree in a blender or food processor equipped with a chopping blade for 30 seconds to 1 minute, until
no large pieces of pepper remain. Serve warm.
British Museum Cookbook –
Michelle Berriedale-Johnson
Imperial Rome
The following recipes have been adapted to modern kitchens from a cookbook written in the Roman
Empire in the last century BC thought to be authored by ‘Apicus’.
Mushrooms Stewed with Coriander and Red Wine
Serve the mushrooms in ramikin dishes as a starter with fresh brown bread.
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