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Bell Pepper Remoulade (raw, vegan, gluten-free)

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This recipe came into play when my husband and I were attending Living Light Culinary Art Institute.  As one of our assignments, we had to present a 10-minute class instruction on how to make Red Pepper Remoulade. Originally,  the assignment is designed for each individual person to do their own presentation, but in order to make room for a student to stay aboard my husband and I agreed to pair up. It was rather interesting and entertaining trying to stretch out a teaching on such a simple recipe that only took minutes to make, between two people but we did…

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