| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime5 |
12 |
servings |
INGREDIENTS
| 1/4 |
c |
Pitted black olives |
| 1/4 |
c |
Canned white beans; rinsed and drained |
| 1 |
ts |
Capers; drained |
| 1 |
|
Clove garlic; chopped |
| 2 |
ts |
Chopped onion |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
MAKES 3/4 CUP VEGAN
Although we have reduced the fat in this classic spread made from olives,
it's still rich and meant to be used sparingly.
In mini-food processor or blender, combine olives, beans, capers, garlic
and onion and process until paste is formed. Add lemon juice and oil and
process until smooth (but not liquidy) mixture is formed. Cover and
refrigerate for 1 day before serving for flavors to blend. (Tapenade will
keep refrigerated up to 2 weeks.)
PER 1 -TABLESPOON SERVING: 12 CAL.; 0 PROT.; 1G TOTAL FAT (0 SAT. FAT); 2G
CARB.; 0 CHOL.; 50MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times Magazine, December 1997, page 24
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”