Nowadays, more and more often, our lifestyle and different possibilities let us choose between including or not including food of animal origin in our diet. If you are preparing a dinner for many people and would like to satisfy all palates, why not include a couple of vegan recipes? Here below some ideas.
Citrus tandoori marinated with olives from Spain.
Level of difficulty: Easy Servings: 4-5 people Preparation time: 13 m
First of all, the marinade: garam masala, lemon zest, chilli powder, salt, pepper and mint mixed together.
Second, add the yoghurt, taste and adjust salt if necessary. Mix the olives with the marinade and transfer the blend to a baking dish.
Bake in the oven for 6 to 8 minutes until the olives are tender.
Magic touch: remove from the oven and spray a bit of lemon to taste; garnish with chopped fresh coriander and a pinch of tandoori powder. Ready to serve !
Level of difficulty: Moderate Servings: 3-4 people Preparation time: 40-50 m
If you want to surprise your guests try with this popular street food from the south of France.
A fabulous and different vegan option to the also french “galette sarrasin” made of chickpea flour instead of buckwheat as the classical one.
The socca, made simple and plain is perfectly delicious in its own way, but as usual, life it’s always better with olives.
What we need : chickpeas, red onions, oil cured olives, sun-dried tomatoes, spinaches and olive oil.
The “pancake” is made in a small bowl, mixing together the flour, water, salt and oil. Let it sit for a few hours or overnight (no need to refrigerate).
Now we only need to cook the rest of the ingredients. Red onion until it’s caramelized, the olives, the dry tomatoes and the spinaches in a pan. Once ready, blend it with the galette mix and put it in the oven to bake for 20 minutes (until it slightly browns around the edges).
Surprisingly easy, surprisingly tasty !
Spicy Peanuts with pimiento olives from Spain
Level of difficulty: easy Servings: 3-4 people Preparation time: 30 m
Fresh, easy and very tasty. Toasted peanuts, red chili, black pepper, a bit of garlic and pimiento olives from Spain.
Now, let’s prepare it.
First, Crush the roast fennel seeds, ajwain and black pepper seeds.
Chop fresh oregano finely and put into the bowl. Finally add the olives and peanuts.
Second round, crush the garlic cloves and add, crush the red chillies and dried mixed herbs and mix all together.
Heat extra virgin olive oil, add sea salt to the olives and mix well. Pour the warm olive oil over the blend and mix them up.
How to marinate: Transfer the mixture into a bottle for 3-4 days before serving.
If any doubt, watch the video below !
Pasta with roasted tomatoes, chickpeas and olives.
Level of difficulty: Moderate Servings: 2-3 people Preparation time: 40-50 m
This dish came together from a mishmash of what you would perfectly had on your fridge. Pasta, chikpeas, cherry tomatoes, olive oil or vegan butter, dried basil, and of course, black olives.
Chickpeas add a richness, creaminess and a different touch from the classic pasta, oil, basil and cherry tomatoes one.
How we do: Roast the tomatoes, roast the chickpeas, add the blend of coconut cream, vegan butter and olive oil and lemon as a sauce, add the olives and the most important, the presentation.
To serve distribute pasta between two bowls. Top with the tomatoes, chickpeas, olives, fresh parsley, spray the rest of the lemon zest and serve immediately.