Olive Tapenade Recipe

Vegan olive spread on a slice of gluten-free French bread.

A Beautiful Taste

Summer is officially here. The longest day of the year has paused on her axis for one delightful exhale. The big fat Strawberry Moon will be illuminating the sky tonight. Mother Nature's biggest full moon show of 2013. It is a perfect moment to stop. And put down your various electronic devices (seductive and addictive and shiny as they are).

Turn your gaze skyward. To something bigger than yourself. To something mythic and eternal. Timeless and rooted in dreams.

Celebrate the kind happiness of a warm summer night.

And whip up this simple tapenade.

Perfect for topping slices of a fresh baked baguette (my easy gluten-free baguette recipe using Pamela's wheat-free bread mix is here).

This salty, tangy olive spread is also a lovely no-cook pasta sauce.

READ MORE and get the recipe ...

Spring Veggie Dip - Gluten-Free and Vegan

Karina's gluten-free vegan veggie dip with carrot sticks.

Ramblings and Veggie Dip

Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.

Craving attention- for me- is like craving bacon ice cream or hot dog stuffed pizza crust or fried chicken in buckets. I simply do not. It's innate. I just don't have an appetite for it. I practiced it endured it in childhood when necessary (for survival). Growing up can be excruciating if dropped into the nest of an extroverted party giver. Performance anxiety will indeed tongue-tie an observant three year old who already understands on some unspoken secret level that the push toward the spotlight is not about her, it's all about the pusher.

So I've never been prone to elevate the art of competition or believe in the religion of winners and losers. Keeping score or handing out awards is as unpleasant to me as sniffing haggis. Competition (when viewed up close and personal) is mental illness. The vigilant urge to be Number 1 or the beeline drive toward fame is a symptom. You can cloak it in a "pursuit of excellence" all you want. It's all an illusion with no more meaning than a pink slime infused wiener-stuffed gob of dough baked with cheese. Time will prove that to you.

In more ways than one.

Sprouted tofu veggie dip with fresh herbs.

Who needs ammonia doused pink slime or buckets of greasy fried gluten when you can whip together this light and creamy vegan dip? Serve it with crisp carrot sticks or an array of fresh spring veggies.

Feel good.

Inside and out.

Creamy tofu vegan dip for spring veggies.

Spring Veggie Dip Recipe - Gluten-Free and Vegan

By Karina Allrich April 2012.

I used sprouted tofu in this vegan-lovin' dairy-free gluten-free veggie dip. Sprouting the soybeans makes them more digestible, apparently.

Ingredients:

1 lb. soft or medium-soft organic tofu
1/2 cup Vegenaise
Juice of 1 fresh lemon
1 clove fresh garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper, to taste

Instructions:

Drain the tofu (if water-packed) and press the excess water out with a paper towel.

Place the tofu in a food processor bowl and turn it off and on briefly to break it apart.

Add the Vegenaise, lemon juice and garlic, and process till smooth.

Scoop the mixture into a bowl and add the fresh chopped herbs. Season with sea salt and black pepper, to taste. Mix well. Cover and refrigerate for an hour or more to blend flavors.

Serve with fresh carrot sticks and raw spring veggies.

Serves six.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

More gluten-free veggie dips from food blogs:

Creamy Tofu and Green Pea Dip at The Kitchn

Hummus Dip with Kalamata Olives and Capers from Jeanette's Healthy Living

Joey's Kicked Up Rockin' Guac with Lime + Tomatillos

Party worthy guacamole with lime and tomatillos

The Best Guac Evah. By Joey.

Treat yourself. Make this guacamole tonight. I beg you. You'll go loco over it. Trust me. It's the tomatillos and fresh lime juice that nudge this gluten-free vegan guac recipe into super favorite status-- which, by the way, is why I am excavating it from the dusty archives. In case you missed it.

Because there seems to be some partying goin' on this weekend. You already know how I feel about football. But who am I to deny that my Nachos Fabuloso, Quinoa Taco Salad, and Lime Chicken Tacos wouldn't be some seriously tasty game peeping food? Not to mention my vegan Hot Artichoke Dip,  Jalapeño Lime Hummus and Baked Grape Tomatoes with Basil Cornbread Crumbs. 

Need even more Super Bowl recipe inspiration? If you're weary of ho-hum chili, and Mexican bean dip, try these Turkey Sweet Potato Enchiladas, my Cranberry Buffalo Roast Stew, Roasted Hatch Chile Stew or this family favorite Roasted Corn Chowder with Chicken and Cilantro. Break out this make-ahead Red Potato Salad Spiked with Horseradish, or my Green Chile Tortilla Bake with layered corn tortillas and cream cheese.

Party on, gluten-free guys and gals.

READ MORE and get the recipe ...

Roasted Eggplant Tapenade + Pasta Sauce

Roasted eggplant tapenade also makes a delicious pasta sauce.

Quick Roasted Tapenade

Yesterday was summery here in Southern California. In a Meg Ryan breezy kind of way- not in a sultry no air peel off your jeans, cowboy boots and socks Jennifer Lopez in U Turn kind of way. Nope. Sunny and warm it was- but not hot like New Mexico.

We've moved into our sublet (above one of Santa Monica's most famous vegan restos). The Honda is Cuisinart and bread machine and wooden spoon free again- after lugging armloads of bags and boxes (via elevator, thank goddess) up to our cozy fourth floor cutie. Yesterday we walked to the ocean, inhaling deep. In truth? I am exhausted. Running on gluten-free fumes. Too tired to shop or cook or make even the tiniest decision, never mind attempt to be clever and insightful and entertaining in a recipe post.

And so, faithful reader, I hope you'll forgive me for reprising a recipe from my abundant archives. It's a good one. I promise. A delightful roasted eggplant tapenade. Serve it as a spread on wedges of gluten-free focaccia. Slather on your favorite pizza shell. Or add it to hot cooked pasta.

READ MORE and get the recipe ...

Roasted Vegetable Salsa

Super easy salsa kicks off any party.

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh.

Easy Roasted Vegetable Salsa Recipe

This chunky salsa is delicious on grilled fish- or grilled anything, for that matter. And did I mention it's gluten/soy/citrus/milk/egg/nut/sugar free? And if you love more heat, Dear Reader, simply add it in. Or try my spicier Roasted Tomato Salsa. Keep your taste buds happy.

Ingredients:

1 pint (2 cups) of baby plum/grape tomatoes, quartered
3/4 cup corn kernels

1 red pepper, cored, seeded, chopped

1 red or sweet onion, peeled, diced

5-6 garlic cloves, chopped

Extra virgin olive oil, as needed

Sea salt, to taste

1 14-oz can Muir Glen Fire Roasted Tomatoes with Green Chiles

1-2 tablespoons balsamic vinegar, to taste

1/2 teaspoon ground cumin

A squeeze of organic raw agave syrup, to taste

2 tablespoons chopped fresh cilantro

Instructions:

Preheat the oven to 425ºF.

Combine the tomatoes, corn, pepper, onion, garlic, olive oil, and sea salt in a roasting pan and toss to coat. Spread in a single layer.

Roast the veggies in the top third of the oven until the veggies get tender- about 12 minutes.

Spoon into a bowl and set aside to cool.

Add the canned tomatoes, balsamic vinegar, cumin, agave and cilantro. Stir to combine. Taste test and adjust the seasoning to your liking.

Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.

Serving Ideas:

Serve as a dip with tortilla chips.

Serve as a condiment with grilled fish, chicken, rice and veggies, enchiladas, tacos, you name it.

Serve as a fresh uncooked sauce for pasta or polenta.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.