Olivada

This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).

Makes 1 cup

• 4 sun-dried tomato halves
• 1 garlic clove
• 1 tablespoons olive oil
• ½ cup pitted green olives
• ½ cup pitted kalamata olives
• 1 teaspoon capers

Cover sun-dried tomatoes with boiling water. Set aside for 5 minutes.

Smash garlic clove with the side of a large knife. In a small bowl or coffee cup, combine olive oil and garlic clove. Heat oil and garlic in microwave oven on high for 20 seconds. (Or you can heat oil and garlic in a small saucepan over medium heat for a minute or two—until garlic becomes fragrant.) Remove garlic clove from oil.

Remove sun-dried tomatoes from water. Combine softened tomatoes, flavored oil, olives, and capers in food processor. Pulse until the mixture becomes a rough paste.

• Here are more tasty vegan appetizers.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!