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.
Healing The Vegan Way – Sun Dried Tomato Tapenade
- Prep Time: 10 mins
- Total Time: 10 mins
Print Recipe
Pin RecipeIngredients
- 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
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.
Notes
For variations you can add additional herbs, such as flat-leaf parsley, marjoram, oregano or fresh rosemary.
Nutrition
- 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.
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Sarah - Craft Invaders says
September 14, 2016 at 2:34 amThis tapenade looks beautiful Celeste – really yummy!
Celeste says
September 14, 2016 at 2:52 pmThanks Sarah, It’s goes well with salads, sandwiches and chips.
Mary-the boondocks blog says
September 14, 2016 at 5:26 pmCeleste this looks so healthy. I really need to do something about my weight gain. If you think that cutting out the meat will help me to lose weight then I’m all for it. All of your recipes are mouthwatering. Pinned to make as soon as I get some more tomatoes.
Celeste says
September 14, 2016 at 10:22 pmMary several years ago when I stopped eating meat, drinking soda and exercising I noticed not only that I was feeling better but I was losing weight. I also started each day with a green smoothie.
GiGi Eats says
September 14, 2016 at 8:58 pmI absolutely adore tapenade! ALL KINDS – I would eat this with a spoon, NO JOKE! 😉
Celeste says
September 14, 2016 at 10:13 pmI’m with you on that. After my photo shoot I couldn’t stop eating the stuff. Sooooo good!
Nikki Frank-Hamilton says
September 15, 2016 at 12:01 pmFirst off, I love sun dried tomatoes and tapenade! This is perfect! Thanks for the recipe.
Second, I loved hearing more about you, why you stopped eating meat products and what it’s done for you. Totally cool!
★★★★★
Celeste says
September 20, 2016 at 9:14 amWhat’s great about it is it can be used as a sandwich spread to add a bit more flavor to a plain sandwich.
Ginger Wroot says
September 15, 2016 at 11:26 pmI immediately pinned your gorgeous photo of this tapenade recipe–it looks sooo good. I’ve found that vegan cookbooks are great for finding some of the most delicious vegetable recipes, probably because vegans have to cook so creatively and must rely so heavily on vegetables! Thanks! –Ginger
★★★★★
Celeste says
September 20, 2016 at 9:19 amThat is so right Ginger, vegans have to be creative to make meals tasty and satisfying.
Petra @ CrumblesAndKale says
September 20, 2016 at 1:38 pmOh gosh. This looks so beautiful, I love the deep red color! Also love the flavor combinations with the big, bold flavors together!
Celeste says
September 20, 2016 at 3:39 pmThank you Petra, these are certainly some bold flavors and it is so delicious.