Ingredients
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1
-
1
-
1/2
-
3
-
2
-
1 - 2
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-
-
-
-
-
-
-
-
Directions
Hiziki Tapenade, My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook I made this today and was very happy I did It tasted fresh and delicious I doubled the recipe because I knew it wouldn’t last long if I didn’t You might want to add a little more olive oil then it says to here, it’s up to you I included the soak time for the hiziki in with the prep time I didn’t use the oil cured olives, the ones used were in a brine so the flavour was a little less intense and I cut back on the salt , My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook I made this today and was very happy I did It tasted fresh and delicious I doubled the recipe because I knew it wouldn’t last long if I didn’t You might want to add a little more olive oil then it says to here, it’s up to you I included the soak time for the hiziki in with the prep time I didn’t use the oil cured olives, the ones used were in a brine so the flavour was a little less intense and I cut back on the salt
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Steps
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1
Done
|
Soak the Hiziki in Hot Water For 20 Minutes. Make Sure There Is at Least 2" of Water Above the Seaweed (hiziki) as It Will Swell. |
|
2
Done
|
Once It Is Soft and Pliable (after About 20 Minutes) Drain It Well -- Otherwise Your Tapenade Will Be Soggy. |
|
3
Done
|
Drain the Capers Well Also. |
|
4
Done
|
Once the Hiziki Is Ready Add It and the Rest of the Ingredients (as Well as the Thyme If You Use It) Into the Bowl of a Food Processor and Combine to the Consistency You Want. |
|
5
Done
|
Spread on Toasted Crusty Bread Slices. |
|
6
Done
|
Bon Appetit! |
