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Sun Dried Tomato Tapenade

This Sun-Dried Tomato Tapenade is filled with nutrients like potassium, iron, thiamine, riboflavin, niacin and cell protecting oleic acid from the olives. Not only is it healthy, it's delicious.

I am a firm believer that food can aid in the healing of our bodies and I'm living proof of that. Over 5 years ago I became a vegetarian, stopped eating meat and started to exercise more regularly. After several weeks some of the chronic health problems I was experiencing started to get better. After several months I was feeling absolutely fantastic, and using my asthma inhaler less and less.

I was given a copy recently of Mark Reinfeld's Healing the Vegan Way, filled with delicious vegan recipes. This book is more than just a cookbook, it's a guide to healing with whole healthy foods.

Mark, the winner of Vegan.com's Recipe of the Year Award, has more than 20 years experience preparing creative vegan and raw food cuisine. He was the executive chef for the North American Vegetarian Society's 2012 - 2015 Summerfest, one of the largest vegetarian conferences in the world. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA".

In addition, Mark coauthored The 30-Minute Vegan, The 30-Minute Vegan's Taste of the East, and The Complete Idiot's Guide to Eating Raw. He is the author of The 30-Minute Vegan's Taste of Europe, and The 30-Minute Vegan's Soup's On!. Source

Part one of the book is about how plant-based foods can help prevent as well as heal health challenges. There are also stories of healing from diabetes, high cholesterol, and even slowing of cancer cell growth. Basically part one of the book is a resource guide to a healthy plant-based diet.

I love that the recipes in the book are simple, uncomplicated and delicious. This Sun-Dried Tomato Tapenade is one of my favorites and it takes less than 15 minutes to make. I like to add chopped tomatoes and olives on top for extra flavor and texture.

This Sun-Dried Tomato Tapenade is filled with nutrients like potassium, iron, thiamine, riboflavin, niacin and cell protecting oleic acid from the olives. Not only is it healthy, it's delicious.

Healing The Vegan Way - Sun Dried Tomato Tapenade

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Prep Time: 10

Total Time: 10

Author: Mark Reinfeld from Healing The Vegan Way

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Ingredients

½ cup sun-dried tomatoes
1 cup hot water
½ cup pitted and diced kalamata olives
1 large garlic clove
2 tablespoons chiffonaded fresh basil
1 tablespoon nutritional yeast optional
2 teaspoons freshly squeezed lemon juice
½ teaspoon fresh thyme
¼ teaspoon crushed red pepper flakes

Instructions

Soak the sun-dried tomatoes in the hot water until soft, then drain well, reserving the water.
Place in a food processor or blender with the remaining ingredients, along with 2 tablespoons of the reserved soak water, process until smooth. Add in more of the reserved water if needed.

For variations you can add additional herbs, such as flat-leaf parsley, marjoram, oregano or fresh rosemary.

Notes

For variations you can add additional herbs, such as flat-leaf parsley, marjoram, oregano or fresh rosemary.

Nutrition

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Cilantro Chutney With Heirloom Tomato Salad

Celeste 24 Comments

Cilantro Chutney with Heirloom Tomato Salad will amaze your tastebuds. This Cilantro Chutney is a bold and spicy Indian condiment perfect for sandwiches, snacks and so much more. Have fun exploring the possibilities.

I came across this recipe for Cilantro Chutney, also known as Kothmiri Chatni, in the September/October edition of Eating Well. The recipe includes two of my favorite flavors, cilantro and ginger. I've never had those two together before so I was very intrigued and ready to give it a try.

The article in which I found the recipe is about two Texas sisters who grew up in Houston but were raised on their mother's native cuisine from the Western Indian state Gujarat.

After getting married both learned even more about Indian cuisine from their mother-in-laws, which includes the cuisine of Andhra Pradesh, a town in South India. Foods from this area are spicy hot with lot of garlic and ginger added to the mix. This Cilantro Chutney is spicy and delicious and I've been a bit obsessed with it lately.

This basic Indian condiment is super easy to make. Everything goes into the blender or processor gets mixed and it's done. I did make a few changes however, instead of peanuts I used cashews because of my daughter's peanut allergy. I also switched it up with the peppers, using one jalapeño and one fresno instead of Serrano, wanted a heat I could handle.

The final change was the amount of cilantro, I used two bunches instead of one because using one yielded a very thin sauce, too thin for my taste.

What's nice is you can freeze this sauce and always have it on hand, that's if you can stop yourself from eating on everything. It's good with eggs, soups, sandwiches, tortilla chips, salads and the list goes on and on.

It is absolutely amazing on this heirloom tomato salad. I usually sprinkle on balsamic glaze but using the Cilantro Chutney is a nice change. The final crowning touch was a sprinkle of Dukkah, want that recipe go here.