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.
- 1/2 cup sun-dried tomatoes
- 1 cup hot water
- 1/2 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
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 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.
- Serving Size: 1.2 oz.
- Calories: 20
- Sugar: 2
- Sodium: 110
- Fat: 1.5
- Carbohydrates: 1
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of Mark Reinfeld’s Sun-Dried Tomato Tapenade.
Shop items used to make this recipe.