NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
Preheat oven to 425 degrees.
Line a baking sheet with foil. Place on foil
Bake for 20 minutes or until dark and blistered, turning every 5 minutes. Place in paper or plastic bag and fold over to close. Let stand until cool enough to handle. Peel off blackened skin and discard along with seeds and membrane. Don't worry if some of the skin sticks to the pepper.
Puree peppers with
Spread on whole grain breads, large croutons, Protein Pizza crust, whole grain cheeseless pizzas ... (doesn't work well with crackers as it's so moist)
You'll need to stop and scrape quite a lot to get a smooth sauce.
Tomato Cups: cut a thin slice off the bottom of a regular sized or cherry tomato so that it stands up without rolling. Cut the upper 1/3 off the top of the tomato (reserve for another salad). With a melon baller scoop out the interior of the tomato, leaving the skin and outer flesh intact. The tomato guts can be reserved to use in a soup or stew. Use a melon baller or ice-cream scoop to fill with almost, but not quite gelled mousse. Allow mousse to finish gelling in cup.
Potato Cups: boil small red potatoes in salted water until soft but not falling apart. You may leave the skin on, or remove it by rubbing the potatoes under running water with a dish cloth. Cut a thin slice off one end of the potato so that it stands up without rolling. Cut the upper third off the other end of the potato (reserve for another use). With a melon baller scoop out the interior of the potato leaving a 1/4 inch thick shell. Use a melon baller to fill with almost, but not quite gelled mousse. Allow mousse to finish gelling in cup.
Cucumber Cups: Cut both ends of a cucumber. Cut cucumber into 2 inch long cyclinders. Remove peel from each cylinder in strips so that it has a green and white stripe pattern. Use a melon baller to remove seeds, stopping 1/4 inch from the bottom so that you now have a 2-inch tall, green and white striped, mousse cup. Use a melon baller to fill with almost, but not quite gelled mousse. Allow mousse to finish gelling in cup.
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last revised January 24, 2004
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