Tapenade

Ingredients

Yields:  1 cup

2 oz  Anchovy fillets in olive oil

1 cup Large black pitted olives

2 cloves Garlic

2 tbsp capers

1 tsp dried basil

1/2 Lemon, juiced

Directions

Place all ingredients into food processor or blender.  Blend until smooth.

Use as a spread on crackers or bread.  For other uses click on link.

I used my tapenade over flounder fillets.

Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!