Olive, Red Pepper and Artichoke Tapenade

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.