recipe: pcc (pumpkin-coconut-chili) sauce

this sauce is great for pasta, rice, chip/bread/sandwich dipping, eating with a spoon, or anything else you’d use a delicious sauce for! the ingredients listed below make enough pcc sauce for a big bowl of pasta.

INGREDIENTS:

1 CUP PUREED PUMPKIN

1/4 CUP LITE COCONUT MILK

2 TEASPOONS MISO PASTE

1 TEASPOON CHILE POWDER

PROCESS:

1.) COMBNE ALL INGREDIENTS IN A FOOD PROCESSOR AND BLEND.

this sauce is very thick, but that’s how i like it. if you want a runnier sauce, i suppose you could just add more liquid. i’ve never attempted to make this sauce thinner, but my guess is that plain soy milk, water, or more lite coconut milk would probably be best for the job. just know that if you add more liquid, you might also want to add more flavoring. it’s fabulous thick, though. trust me!

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5 Responses to “recipe: pcc (pumpkin-coconut-chili) sauce”

  1. Shelby Says:

    YUM!

  2. Jenny Says:

    thanks for the recipe :)!

  3. Mitri Says:

    UHHHHHHHHHH!!! (<– sound of amazement) That's the best thing I've ever heard. Is there possibly an equivalent for miso paste? I can rarely pick up the stuff.

  4. broccolihut Says:

    Sounds delish! Coconut and pumpkin are two of my favorite foods, yet I have never tried them together.

  5. say tan! « cardioVEGsular Says:

    […] heartily vegan « millet mania! recipe: pcc (pumpkin-coconut-chili) sauce […]

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