Love and Spices:
Vegan walnut tapenade

This delightful appetizer is wonderful with crudités at cocktail hour and a glass of wine

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Vegan walnut tapenade with crudités

This tapenade is wonderful with crudités at cocktail hour with a glass of wine.
Crudités are raw vegetables that can be cut into small pieces, sticks, or thinly sliced.
I love serving a fresh platter for company!

Preparation time: 30 min | Yields: 8 portions

• 1 1/2 cup / 190g Kalamata olives, pitted
• 1 cup / 90g walnuts
• 1/2 cup good mayonnaise or veganaise

Tapenade

In a food processor, pulse 1/2 cup Kalamata olives.
Pulse twice to obtain a chunky texture.
Remove with a spatula and set aside.
Place the walnuts in the food processor and pulse, until you have achieved a smooth paste.
Add the remaining 1 cup of olives, and mayonnaise into the food processor.
Pulse 2 or 3 more times to a smooth texture.
With a spatula, remove from the food processor.
Place in a serving bowl.
Stir in the 1/2 cup of the olives chunks into the mixture.

Crudités

• 4 carrots cut in sticks or heirloom baby carrots
• 4 celery ribs cut in sticks
• 1 red bell pepper cut in sticks
• 1 yellow bell pepper cut in sticks
• 2 endives cut into 4
• 1 seedless cucumber peeled and cut lengthwise into sticks
• 8 small asparagus

You can also use florets from 1/2 cauliflower and 1/2 broccoli.

Images: Anne Fillion

Other recipes by Monique Singer
Other recent articles

Monique Singer is a cultural creator now based in Montreal, usually found traveling the world, experiencing other cultures, and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits, and the distinctive flavour they bring to all dishes. LinkedIn