In general it has mild flavors that do come together to make a very tasty meal. The recipe was simple to veganize by substituting vegan cheese for the feta. Her blog is bi-lingal, just scroll down for the English version.

This is a wonderful combination of sweet dates with salty olives and pungent rosemary brought to the lovely nutty flavor roasted cauliflower. What a dream. It was very easy to make this a vegan recipe by using vegan margarine instead of butter. This recipe would be a pleasing side dish for any meal, and especially at holiday times.

There are many sorts of fava beans. Some are brown, some green, some are dried and some can be gotten frozen. We grow the green sort of fava beans and they can also be bought frozen. We enjoyed this meal with the green olives as well, to match the green fava beans. It was a quick meal to pull together, although cooking it for longer and even enjoying it the next day would probably make it even more flavorful. It’s a very hearty and healthy recipe. I hope you take a look and enjoy it.

Serving Size: 4

Ingredients:

• 8 large new potatoes
• 1 cup black olives, sliced
• 4 tablespoons Italian herbs, minced
• 2 tablespoons chives, minced

for the dressing:

• 3 tablespoons olive oil
• 3 tablespoons malt or walnut vinegar or white wine vinegar
• salt and pepper to taste

Directions:

1. Clean and cook the potatoes until soft, yet al dente.
2. When they are cooked, remove from the heat. Pour off the boiling water and pour cold water over them.
3. Allow the potatoes to cool, then remove the skins using a paring knife, cut into bite sized pieces and place in a large bowl.
4. Slice the olives, and add to the potatoes.
5. Mince the herbs and add to the potatoes and olives.
6. Make the dressing by whisking the ingredients together.
7. Pour the dressing over the salad and gently mix. Serve the salad at room temperature.

Notes:

Both malt vinegar and walnut vinegar are delicious with potatoes, although difficult to find. White wine vinegar or white balsamic vinegar is also very good to use.

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We harvested fresh fava beans today and were happy to find a new recipe to enjoy these tasty beans. This is a very easy to make recipe and tastes wonderful. We hope you give it a try. If you can’t get fava beans, you can use edamame or lima beans as an alternative.

Serving Size: 4

Ingredients:

• 350 grams penne pasta
• 250 grams asparagus, peeled and sliced
• 100 grams black olives, pitted, and sliced
• 1 large bunch basil
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 clove garlic
• 2 tablespoons ground nuts – walnuts, pine hazelnuts or almonds
• 100 grams soy cheese, grated

Directions:

1. If you are using fresh, white asparagus, you will need to peel it.
2. Cook the prepared asparagus al dente. I lightly salted water and a pinch of sugar.
3. Cook the pasta in lightly salted water at the same time.
4. Prepare the olives. Pit them and slice.
5. Make a light basil pesto from 3/4 of the basil, the olive oil, nuts, garlic salt and pepper.
6. Place the pesto ingredients in a blender and puree.
7. When the pasta is al dente, drain the water.
8. Mix a bit of the pesto sauce on the pasta, add the olive pieces and mix well.
9. Drain the water from the asparagus pieces.
10. Add the asparagus pieces to the pasta and olives.
11. Garnish with a few basil leaves and grate the soy cheese on top.
12. Alternatively serve some basil pesto on the side for people to help themselves.

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 Tbs. olive oil
• salt
• 1 tsp. sugar
• 1 cup warm water

for the white sauce:

• 1 & 1/2 cups plain soy yogurt
• 2 tsp. vegetable bouillon powder
• 2 Tbs. nutritional yeast
• 1 tsp. dry mustard powder
• nutmeg
• lemon juice
• garlic powder
• onion powder
• Tabasco

for the toppings:

• 1 can artichoke hearts, quartered
• 1 jar white asparagus, cut in large pieces
• 1-2 handfuls green olives
• soy cheese of choice to grate on top
• various Italian herbs sprinkled on top

Directions:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute or so).
5. Using a mixer, mix the yeast and olive oil with the flour. Mix until you have a smooth ball of dough.
6. Place the dough in a lightly oiled bowl and put in a warm place to rise. It will take 45 minutes to an hour depending on the temperature.
7. While the dough is rising, make the white sauce by blending the ingredients together.
8. Season to taste with additional salt and pepper or nutritional yeast.
9. Cut the artichokes and prepare the asparagus.
10. Depending on time – if you have more time, you can punch down the dough and allow it to rise a second time, this will make a smoother crust, but it is not necessary if there is not time.
11. This will make 2 medium large pizza doughs. I roll out my dough with a roller as I am not so good at throwing and twirling it.
12. Preheat the oven to 375 F / 190 C.
13. Place your pizza on a pizza pan.
14. Spread the white sauce on the dough.
15. Add the asparagus and artichokes.
16. Sprinkle the olives then grate the cheese on top and add a bit of Italian seasonings.
17. Bake in the oven until the cheese is melted and the bottom of the crust is lightly browned.

Servings: 4

Ingredients:

for the pasta:

• 1 cup semolina flour
• 1 cup all purpose flour
• 1 Tbs. pesto
• 1/2 tsp. salt
• 1/2 cup water, perhaps a bit more

for the meal:

• 1 romanesco broccoli, cut into spirals and steamed
• 12 pitted black olives, quartered
• toasted sunflower seeds or pine nuts
• 4 Tbs. fine olive oil
• 2-3 cloves garlic, thinly sliced
• 2 tsp. pesto
• salt
• 1/4 cut sunflower seeds of pine nuts, toasted

Directions:

1. Make the pasta dough using a food processor of a mixer.
2. First blend the 2 flours together.
3. Add the salt and then the pesto.
4. Carefully add the water as you mix. If the mixture is still crumbly add a bit more water one tablespoon at a time.
5. If the mixture is too wet, add a bit of semolina flour.
6. If you have a pasta machine, then continue by using the machine to roll and cut the pasta.
7. If you do not, then take a small handful of dough, and roll it out on a floured surface.
8. Roll it as thin as possible.
9. Next dust the top with four so that it doesn’t stick together, roll it up into a log, and cut the desired width of pasta.
10. Hang the pasta up to dry, I have wooden 2 dowel rods, that can be placed between 2 chairs, or hung from the ceiling with a string. It is best of you allow the pasta to dry a bit (1/2 hour to 1 hour) before cooking, as sometime the really fresh pasta can become mushy if cooked too soon.
11. Meanwhile, cut the spirals off the romanesco.
12. Steam the romaneco, and cut the olives into quarters.
13. In a small sauce pan, place the olive oil, 2 teaspoons of pesto, a pinch of salt and the garlic slices.
14. Heat the oil on a low temperature, as you want it warm, but you do not want to over cook the garlic.
15. In a small frying pan, lightly toast the nuts.
16. Bring a pot of lightly salted water to boil, place your fresh pasta in the water and cook for 3-4 minutes, until it begins to float.
17. Drain the pasta and serve with the romanesco, black olive pieces and drizzle some of the garlic olive oil over the meal.
18. Garnish with the toasted nuts.

Serving Size: 8

Ingredients:

• 1 cup mixed wild and white rice
• 1 eggplant, cut in small pieces and sauteed
• 1 zucchini, cut into matchstick sized pieces
• 1 fennel bulb, thinly sliced
• 3 spring onions, sliced in rings
• 2 tomatoes, deseeded and cut into small pieces
• 10-12 green olives, deseeded
• 10-12 black olives, deseeded
• 1 cup vegetable bouillon
• 2 cloves garlic
• 2 Tbs. parsley, chopped
• 1 Tbs. fresh basil, chopped
• 4 Tbs. olive oil
• 2-3 Tbs. fresh lemon juice
• salt and pepper to taste
• small bunch dill, chopped as garnish

Directions:

1. Wash the rice and cook in 1 cup of vegetbale bouillon and 1 cup of water.
2. When the rice is done, put it into a large bowl and allow to cool.
3. Cut the eggplant into small cubes and saute lightly.
4. Remove from the heat and allow to cool.
5. When cooled, add the eggplant to the rice.
6. Slice the zuchiini into small matchsticks and add to the rice.
7. Cut off the bottom core of the fennel and slice the fennel in thin slices, then add to the rice and mix well.
8. Add the black and green olives.
9. Add the chopped basil and parsley.
10. Using a blender, make a dressig from the olive oil, garlic, salt pepper and lemon juice.
11. Pour the dressing over the salad and mix well.
12. Allow the salad to season for an hour before serving.
13. Shortly befor serving, slice and desssed the tomato and add to the salad.
14. Garnish with some chopped dill and a few dill sprigs.

Serving Size: 2

Ingredients:

• 500 grams tri-colored pasta such as fusilli
• 1 eggplant, cut in thin slices
• 5 Tbs. good olive oil
• 2 cloves garlic, minced
• 1 lemon, juice and zested
• 100 grams good black olives without the pit
• 1 Tbs. mixed Italian herbs

Directions:

1. Slice the eggplant in thin rounds and cut them in half to be half moon shapes.
2. Place in an oven proof baking dish.
3. Preheat the oven to 220 (C) / 428 (F.
4. Mix the olive oil, Italian herbs and a pinch of salt.
5. Drizzle 2-3 tablespoons of the oil over the eggplant and mix well so that each of the pieces is coated.
6. Place in the oven to roast for 10-15 minutes, turn regularly so that all of the eggplant cooks evenly.
7. Meanwhile, bring a pot of water to boil.
8. Squeeze the lemon and add to the remaining olive oil.
9. Cook the pasta.
10. When he pasta is cooked, drain and place in a large serving bowl.
11. Add the eggplant, and olives, drizzle the remaining lemon juice and olive oil mixture over and mix well.