Tasty, very tasty!

1. Mediterranean tomato, almond and herb tapenade

This one is a favourite of everyone I serve it too, including my daughter’s friends, who call it the ‘orange spread”.

Ingredients:

• 200 g Almonds - soaked overnight in the cold water, If you in a hurry and only have a few hours, you can soak almonds in the boiling water, this will help to soften them a bit quicker.

• 2 packs (160-180g whatever you bought §) of sun blushed/drenched tomatoes - all in with all the juices and oil

• Large bunch of coriander/ parsley/basil whatever you prefer. I often use coriander as I like the aroma, but any herb works well as long as you have a fair amount.

• A couple of garlic cloves (or more if you like garlic)

• One to two red chillies - depending on how fiery you like it

• 2-3 table spoons of Worcester sauce - I use a vegan/plan based one

• 1-2 table spoons cider vinegar

• Sea salt - I often used smoked sea salt

• 1 tea spoon of paprika or smoked paprika

• Splash of olive oil

• Splash of soya sauce

Drain almonds, wash and dry herbs, put all the ingredients in the food processor and blitz together well. Taste and adjust seasoning and oil if needed. And this is all!

Options and changes - once I did not have any almonds and I used cashew nuts, it also worked, it was a bit milder, creamier version, you might need to adjust amount of vinegar and Worcester sauce. Make sure you taste and fine tune to your taste.

it is a very flexible recipe, the proportions and ingredients could be and should be plaid with, good luck!

#Vegan #Food #Plantbased