Isabel's Tapenade - Vegan Version

[Guest guest]

This is for fellow olive lovers (yes, thats you Jeanne in GA. Hope

your grandsons like this one too!). It makes a great pasta sauce when

thinned with olive oil, bruschetta, or pizza base. The real deal has

anchovies and/or fresh tuna. Soooo, you may want to add some seaweed

flakes for that fishy taste (or NOT). Or fill premade phyllo cups with

it for an appetizer. Or fill wontons (add a tablespoon of cornmeal to

thicken and let sit at room temp for 20 mins before filling) for

ravioli.

 

Best to all during the holiday stresses!

Chupa

 

 

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Isabel's Tapenade - Vegan Version

1/4 cup pitted black olives

1/4 cup canned white beans, rinsed and drained

1 tsp. capers, drained

1 medium clove garlic, chopped

2 tsp. chopped onions

1 Tbs. fresh lemon juice

1 tsp. olive oil

 

 

 

 

 

1. In food processor or blender, combine

olives, beans, capers, garlic and

onions and process until paste is

formed. Add lemon juice and oil and

process until smooth mixture is formed.

 

2. Transfer mixture to bowl. Cover and

refrigerate for 1 day before serving for

flavors to blend. (Tapenade will keep

refrigerated up to 2 weeks.)

 

MAKES 3/4 CUP

 

30 MINUTES

 

PER 1 TABLESPOON SERVING: 18 CAL; 0 PROT; 1G TOTAL FAT (0 SAT. FAT);

2G CARB; 0 CHOL; 106MG SOD; 0 FIBER

 

Author: Isabel O'Sullivan of Louisville, KY

Source: Vegetarian Times, Oct. 2001

Formatted by Chupa Babi in MC: 10.26.04

 

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