This recipe is another super easy, fast, and nutritious way to get vegetables and healthy fats and proteins into your diet. This one works as a dip, a sandwich spread, or can be tossed with pasta. I did the latter, and it was delicious. There is almost no prep time. If you sub the onion and garlic with the powdered forms, it will be ready in seconds.
1 tbsp (15 mL) extra virgin olive oil (for sauteing)
1 medium sized onion (I used red here, but yellow or even Vidalia might work. Experiment!), roughly chopped
2 cloves garlic, roughly chopped
1/2 cup (120 mL) each of the following:
*roasted red peppers (store bought or prepared fresh)
*green olives (Make sure there aren’t any pits! I didn’t do that the first time I made this and it was ruined. You can’t save this recipe from tiny bits of olive pits, and it’s not terribly good for your food processor.)
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil (for the final mix; cut this to 2 tbsp if the roasted red peppers were store-bought and packed in oil)
*In a skillet over medium-high heat, roast the walnuts in a dry pan until they begin to darken and become fragrant (about 4-6 minutes). Remove and let cool.
*Heat the olive oil in the same pan and then saute the onions until translucent.
*Throw in the garlic and sautee 1-2 minutes more, until fragrant.
*Throw all of the ingredients into a food processor and blend until creamy. It should come out looking like this:
*Use as a sandwich spread, dip, or toss with about a pound of pasta (which would serve 4). I tossed mine with whole wheat spaghetti. If you make this as a pasta sauce, reserve about 1/2 cup of the cooking liquid and use it to thin out the sauce if it’s too thick once it is mixed with the pasta.
I know my food photgraphy skills leave a lot to be desired, but it really was delicious!