Olive Tapenade - Vegan French - 1.9g Carbs, 0.7g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%) - Vegan
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): Cal 20 (15 % fat cal); Total Fat 1.5g; Carbs 1.9g; Fiber 0.7g; Sugars 0g; Protein 0.4g.
Author Note: 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"
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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
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