It’s here! It’s here! Welcome to our Virtual Vegan Potluck!
In case you’ve stumbled on to this by accident (a happy accident if you ask me) Annie from An Unrefined Vegan has put blood, sweat and tears into organizing this amazing virtual community event. Thank-you Annie! I’m so happy to be part of this thing. It’s a circle, a chain, a crunchy-granola bunch of vegans holding hands around a campfire thing.
I’ve been buried in cookbooks for weeks trying to find the most perfect app for this event. I wanted something healthy, but full-flavour, something rich, but snacky. I finally settled on this dip. It’s a good make-ahead, always important in my book.
In tribute to Annie and her twitter handle “@AnOlive”…. an olive dip.
This recipe is from a new book that has somehow managed to find its way into my library. (shhhhh!)….Julie Daniluk’s book Meals That Heal Inflammation. I can’t tell you how excited I am about this book – because I will tell you about it later. For now you need to know that I essentially followed the recipe as written in the book except that I reduced the olive oil a bit. Julie’s recipe calls for 1/3 of a cup, I used just enough to help the dip come together – use more if you feel you need it.
- 1 18oz can green lentils, rinsed and drained, or 2.5 cups
- 1 cup pitted kalamata olives
- 1 large clove of garlic
- 1/2 cup fresh parsley
- 2 tablespoons capers
- 1 tsp lemon zest
- 1/4 cup of lemon juice
- 2 tablespoons olive oil
Throw lentils, olives, garlic, parsley, capers in the bowl of your food processor and process until uniformly chopped up. Add lemon zest, juice, drizzle in olive oil and pulse until you have a nice consistency. Go easy with the processing, you don’t want a purée.
Transfer to a serving bowl and serve with chopped veggies, corn chips or pita wedges. This dip has nice flavour at room temperature – perfect for potlucks when it could be sitting out for a while.
Hey…. you can use these buttons below to move your way through the potluck…….