Broccoli_Killer (original) (raw)

Walnut-Pine Tapenade

A vegan version of a Mediterranean classic! This savoury, textural olive-nut dip is a wonderful with appetizers, on bread or toast, stuffed into mushrooms, or used in a calzone stuffing with veggies and/or mushrooms

Vegan, rich in nut protein and naturally cholesterol-free

Easy to make
Prep time 15-ish minutes (if using pre-chopped nuts)
Serves: approx. 12 - 15

Can be served cold or room temp as a dip/condiment
(or hot, when it's used in baked foods.)

Tools:

-- Mixing bowl
-- Mixing spoon
-- Food processor

Ingredients: 1 cup olives (pitted)
1/2 c ground pine nuts
1/4 c ground walnuts
1/4 c oil
1 tsp paprika
1 tsp garlic powder (or 1 - 2 fresh cloves, mashed)
1/2 tsp drilled dill
1/2 tsp balsamic vinegar

Directions:
1.) Rinse the brine from the olives
2.) Put the olives in the food processor, and mash them up
until they are a rough paste (with a few chunks)
3.) Mix all the ingredients together in the bowl

Voila !

-- Store the tapenade in the fridge, in an air-tight container,
or in a bowl tightly covered with plastic wrap.

(I used green olives for mine)

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Paris Mushrooms stuffed with Tapenade and Celery

Textural tapenade with crispy celery bits and savoury baked mushrooms are a delicious way to add a little pizzazz to your table! A wonderful appetizer for a special occasion, or serve alongside pasta, potato, lentil, couscous, or rice dishes.

Vegan, rich in nut protein and naturally cholesterol-free

Easy to make
Prep Time: 20 min.
Baking time: 20 - 25 min

Serve hot

Tools:
-- knife
-- teaspoon
-- baking dish/tray

Ingredients:

6 large mushrooms
12 teaspoons of tapenade
6 teaspoons diced celery (with some leaves)
dried chives and shallot chips for garnish
spoonful of oil

Directions:
1.) Rub a spoonful of oil onto the bottom of a baking dish/pan
2.) Carefully remove the stems from the washed mushrooms
3.) Place 1 tsp of tapenade into each mushroom, and gently press it down with the back of the spoon
4.) Cut 3 of the stems in half, and insert a half-stem into each of the mushrooms
(towards the side, rather than the center)
5.) Add a teaspoon of diced celery, and gently press down with the back of the spoon, to secure the pieces.
6.) Add another teaspoon of tapenade, and garish with a few pinches of chives and shallot chips.
7.) Bake at 165°C for about 20 min. (they should be light brown and sizzling)
8.) Remove from the oven and add another pinch or two of garnish