Curry And Herb Marinade

Recipe Ingredients

3 cups	438g / 15oz	Diced seeded orange or yellow pepper
3/4 cup	177ml	White wine
		= (or white grape juice)
1/3 cup	48g / 1.7oz	Shallot - finely chopped
1/3 cup	78ml	Lemon juice
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Bragg Liquid Aminos
		= (or tamari)
4 teaspoons	20ml	Curry powder
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/3 cup	48g / 1.7oz	Freshly-chopped basil
1/3 cup	48g / 1.7oz	Freshly-chopped parsley

Recipe Instructions

In a blender, place all of the ingredients, except the chopped basil and parsley, and blend for 1 to 2 minutes or until thoroughly combined. Add the herbs and blend an additional 10 seconds. Transfer marinade to a bowl. Use as a marinade for vegetables or soy products.

This recipe yields 3 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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