Thanksgiving is nearly upon us!
I was recently asked by my editor over at Elephant Journal to post a vegan Thanksgiving menu. Check it out!
Here is a recipe that will make a great starter, for Thanksgiving or anytime!
Olive, Red Pepper and Artichoke Tapenade
1/4 cup pitted calamata olives
1/4 cup stewed tomatoes
1/4 cup roasted red and yellow peppers
2 cloves garlic
1/4 cup artichoke hearts
1 tsp onion powder
1/4 tsp pepper
2 tbsp. brine from the olives or the artichokes
1/2 tsp. lemon juice
salt to taste
Process the olives, tomatoes, peppers, garlic and artichoke hearts, in a food processor, until coarsely chopped. Transfer to a bowl and, using a wooden spoon, mix in the remaining ingredients. Garnish with parsley and serve with crackers or french bread.