Featured recipes from Let’s Stay In
Spicy Healthy
Vegetable Pâté
Gluten Free & Vegan
PREP TIME
10 minutes
COOK TIME
20-30 minutes
SERVINGS
6–8 servings
PREPARED BY
Brigitte B.-R.
Ingredients:
1/4
1
60 g
1
1/2
1
2
2
2 tbsp
1 tsp
green cabbage
zucchini
any dark green leafy vegetables
(or a mix of all)
avocado (optional)
onion
shallot or 2 spring onions
garlic cloves
sprigs fresh parsley
extra virgin olive oil
curcuma powder
Juice of one lemon or 1 tbsp of Stella’s red
cabbage and cucumber vinegar
Salt and pepper (optional)
Steps for Cooking:
1. Cut cabbage, zucchini, dark green leafy
vegetables, onion, shallot, and spring onions into
medium pieces.
2. Place 1 tablespoon of olive oil in a pan and add
vegetables, 1 clove of garlic, parsley, and curcuma.
3. Cover and simmer over low-to-medium heat for
approximately 1/2 hour, stirring occasionally.
4. Remove from pan and place all ingredients in a
blender. Add one clove of garlic, lemon juice, and
one tablespoon of olive oil. Blend until smooth.
5. Serve immediately in an attractive appetizer bowl
or refrigerate in a glass jar for up to 7 days.
Chef’s notes:
As this is one of my favorite appetizers, you will always
find it in my fridge, preserved in a glass jar. When I feel a
little bit hungry because dinner is not yet ready, I just take
a spoon or two of this tapenade and my taste buds sing!
Sometimes I have a glass of white wine with it and get
dinner ready in a joyful mood! Don’t tell anybody! Add an
avocado and a pear to the mix and serve it on bananas
and other fruits so it looks like sushi.
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