VEGETARIAN TAPAS

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Sun-dried tomato cream

  • 1 dl  soaked sun dried tomatoes ( soak for 2 hours)
  • 1dl soaked almonds ( soak for 4 hours)
  • 6 cherry tomatoes
  • 1 small garlic clove (optional)
  • 3 tbsp olive oil
  • Fresh basil leaves
  • 2 tsp lemon juice
  • Salt & pepper

Black tapenade

  • 300 gr black olives
  • 1 grated carrot 
  • Fresh oregano and parsley leaves
  • 1 tsp lemon juice
  • 1 small garlic clove (optional)
  • 3 tbsp olive oil
  • Salt & pepper

Broccoli guacamole

  • 2 avocados
  • ½ broccoli
  • 1 lime
  • Fresh coriander
  • ¼ red onion (optional)
  • Salt & pepper

Spicy almonds

  • 2 cups unsalted raw almonds
  • 2 tsp soy sauce (gluten free in this case)
  • 1 tsp olive oil
  • Fresh rosemary

Sun-dried tomato cream: Place the sun dried and cherry tomatoes in a food processor and mix until you get a cream, add the garlic, herbs, lemon, salt & pepper and mix again. Separately blend the soaked almonds until you get small chunky pieces. Combine the tomato cream and almonds. Add some extra olive oil if necessary.

Black tapenade: Place all the ingredients in a blender and mix. Add some extra olive oil on the top.

Broccoli guacamole: Using a blender, mix all the ingredients until you get a smooth cream.

Spicy almonds: Preheat the oven to 200°C. Place the almonds on a covered baking tray. Sprinkle the soy sauce and olive oil over the almonds. Roast in the oven for 15 minutes until they get crispy. Remove  from the oven and add some fresh rosemary leaves. Let them cool.

*You can present the tapas with chopped vegetables as carrots, celery, cucumber or some bread sticks on the side.