* Exported from MasterCook *
Olive Tapenade - Vegan French
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic clove
1/2 cup pitted kalamata olives -- in water; not oil
2 teaspoons capers
1 Tablespoon tomato paste
dried oregano
red pepper flakes
low sodium soy sauce -- optional
vegetable broth -- as needed
Place garlic, olives, capers, tomato paste, a pinch of oregano, a pinch of
red pepper flakes in blender or food processor. Add a light drizzle of soy
sauce (if using) and blend. Add a splash of wine, water or broth if
necessary to reach a paste consistency.
Makes 5 Tablespoon; 5 one-tablespoon servings
Per serving (1 Tablespoon): Cals 20 (15 % fat cals); Total Fat 1.5g; Carbs
1.9g; Fiber 0.7g; Sugars 0g; Protein 0.4g.
AuthorNote: Tapenade is a popular appetizer in the South of France,
originating in Provencal. Traditionally, tapenade is prepared in a mortar
and pestle, but I cheat and use my mini food processor. Spread tapenade on
crackers, crusty French bread, or crudites.
Chef's Note: Make ahead if possible. I find this tapenade tastes even
better the next day.
Cuisine:
"French"
Source:
"Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi):
"March 2013"
Yield:
"5 Tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 6g Fat (84.9% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 413mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 926531 0 0 0 0 0 0
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