Pasta with Black Olive and Sun-Dried Tomato Tapenade for #WeekdaySupper

Although I am an omnivore and don’t follow a vegan diet, I do appreciate vegetarian and vegan meals. There’s just something about cleaner eating that is not only demonstrably good for you, but that opens up a world of possibilities. You can’t simply rely on a hunk of animal protein on the plate to wow you for dinner.

A vegetarian, as you probably know, is someone who doesn’t eat meat (or poultry or fish – animal flesh), while a vegan is a sort of stricter vegetarian who only eats a plant-based diet and avoids all animal-related products — even milk, butter,  eggs, honey and gelatin, etc. Eating vegan can be a greater challenge because you must think more deeply about the origin of the food. Did it come from something that has eyes or has a mother (cheese, honey)? If so, then it isn’t going on your plate.

But the hoary myth persists that eating vegan means being consigned to a tedious life of what you can’t have.

So it was with eager anticipation that I cracked open the new cookbook “Great Gluten-Free Vegan Eats from Around the World: Fantastic, Allergy-Free Ethnic Recipes,” by Allyson Kramer (2013 Fair Winds Press; soft cover $21.99).

She explores a world of cuisines – all accessible to the home cook — and brings us globally inspired ethnic entrees that are plant-based and sometimes emerge even better reimagined as gluten-free and free of other common food allergens.

Veggie Frittata with Salsa Verde from “Great Gluten-Free Vegan Eats.”

Jamaican Jerk Tofu hints of hot Caribbean winds, Minted Green Salad with Oranges, Lentils and Tomatoes brightens the plate from the Middle East, Bulgogi-Style Tofu from Korea quells the question “Where’s the beef?” and Pepita Brittle from Central America and Coconut Pudding from Puerto Rico sweeten our post-prandial lull.

“No matter where people live in the world, they all love good food,” she writes. And in this beautiful book, she’s brought together a collection of recipes that integrate flavors, celebrate cultures, and perhaps, make the world friendlier and less foreboding. Let’s call it diet therapy for a small planet.

I chose a simple Black Olive and Sun-Dried Tomato Tapenade (France) from the book, and while she suggests it as a starter served with crisp vegetables on small bites of bread, I needed it to be a weeknight meal. Enter a pot of hot pasta, and voila! – a flavor-packed bowl of goodness. No one missed the cheese on top.

Throughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well. Please join us there and try something!

This week’s easy Weekday Supper recipes are:

• Monday – No One Likes Crumbley Cookies – Crispy Skin Chicken with Rice Medley
• Tuesday – Sue’s Nutrition Buzz – Spiced Up Turkey Shepherd’s Pie With A Cauliflower Crust
• Wednesday – Shockingly Delicious – Pasta with Black Olive and Sun-Dried Tomato Tapenade
• Thursday – Happy Baking Days – Baked Tomatoes with Mozzarella and Basil
• Friday – girlichef – Chicken Parm Sammies

Disclosure: Fair Winds press sent the book and Melissa’s Produce sent the sundried tomatoes for review. 

Tagged as: black olives, fresh basil, Italian parsley, pasta, sun-dried tomatoes, vegan, vegan dinner, vegetarian, Weekday supper, weeknight dinner