Curry and Herb Marinade


3 c orange or yellow pepper (destemmed, deseeded, and diced)
3/4 c white grape juice
1/3 c shallot (finely chopped)
1/3 c lemon juice
1/3 c olive oil
3 tbsp Bragg’s liquid aminos
4 tsp curry powder
1/4 tsp salt
1/8 tsp pepper
1/3 c basil (freshly chopped)
1/3 c parsley (freshly chopped)


In a blender, place all of the ingredients, except the chopped basil and parsley, and blend for 1-2 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.

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