Gluten-Free Vegan Roasted Red Pepper Cups + Wines Review

Vegan Roasted Red Pepper Cups

When I was asked to do some wine pairings for winery,  I was totally thrilled. Not only do they make two lovely white wines, they are also the world’s first carbon-zero winery. (Pinot Noir is also coming in 2011) It seems they’re doing everything just about right.  From their recycled glass bottles, to eco-friendly screw caps, to their (beautiful) ecologolically sound labels, to their really delicious wines, I am am thrilled with this wine.

The Sauvignon blanc is marvelously fruity with tropical notes- At first sniff I  am immediately met by passion fruit and a whiff of lemon. This crisp white still finishes strongly and lingers on the tongue. sauvignon blanc review and pairing

This lovely wine really sings with food, and when I started tasting with cucumber slices, I knew that this wine had to be paired with a cucumber dish. So in the spirit of the holidays, I decided on a hearty and healthy vegan roasted red pepper & white bean puree served in cucumber cups.  The dish is super easy to prepare, and looks beautiful on a holiday table with it’s festive red and green color scheme.  It is also a nice respite from so many heavy holiday treats. When my husband happily ate a whole plate of these,  I can guarantee you that the wasn’t thinking about how vegan how healthy or how gluten free these were- he ate them solely based on yum factor.

One note: if you don’t have time or desire to make these into cucumber cups,  try this variation: add the whole can of beans to the mix instead of half and serve in a pretty bowl topped with walnuts and a drizzle of olive oil with bread, crackers, or crudités.

Lowfat, Vegan, & Gluten-Free Roasted Red Pepper Dip

  • 3 large red bell peppers
  • 3 english cucumbers
  • ½ cup silken tofu
  • ½ cup canned cannellini beans (rinsed and drained)
  • ½ tbsp smoked paprika
  • 3 cloves of garlic
  • juice from ½ of a lemon
  • zest ftom ½ of a lemon
  • Italian parsley finely chopped
  • cayenne pepper to taste
  • sea salt to taste

Hollowed Out Cucumber Cups

  • Roast red peppers on a foil lined cookie sheet under the broiler- turning every few minutes until all sides are bubbly and blackened
  • While peppers are roasting, partially hollow out one inch slices of English cucumber with a small teaspoon, salt liberally all over the flesh, and place scooped side up on a plate in the refrigerator.
  • Remove peppers from oven and place in paper bag for about fifteen minutes. This steams the peppers and makes them very easy to peel
  • Peel peppers and remove seeds, then add them to the bowl of your food processor with tofu, beans, smoked paprika, garlic, and lemon juice. Process until very smooth- 3-5 minutes.
  • Taste, then add salt and cayenne a little bit at a time.
  • Spoon red pepper spread into cucumber cups, top with parsley, and sprinkle with lemon zest.
    Serve with chilled sauvignon blanc.


  1. says

    Hey Jami,
    Thanks. I love cucumber cups. I just made some more and ate them for lunch. These were stuffed with roasted green chilies, lime, a little cream cheese, jalapeno, and parsley. Spicy, but totally delicious with the cool cucumbers.
    Happy holidays


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