1/2 cup olive oil
1 cup tomato juice
1 1/2 cups pineapple juice
1 tablespoon dried oregano
1/2 teaspoon dried basil
1 tablespoon dried sage
2 tablespoons dried rosemary
1/4 teaspoon dried rosemary
1/2 teaspoon dried mixed pepper
1/4 teaspoon dried sage
1/8 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chopped fresh parsley
In a small bowl, mix olive oil, tomato juice, pineapple juice, oregano, basil, sage, rosemary, rosemary, mixed pepper and salt.
Return sauce mixture to a medium bowl and stir over medium heat until heated through.
Can be sticky without scorching. Just tried this with an even nuttier curd. Thought it would be a little sweeter with the peanuts out, but it definately was not there. Only thing I could think of is to pre-cook the curd in the broth, and soch the almond milk after it has been reduced to 1/2 cup, and so who knows...maybe this will make a good next time. Ps there is a bank of oatmeal nearby so that may be helpful.
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