Ok. So. This recipe comes from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler, however I modified it just a bit to make it a little easier and not so onion intense. It is so out of this world favorful and tastes awesome with chips.
Mediterranean Tapenade Torta
Marinated Onions 1/2 red onion (thinly sliced) 2 tbs olive oil 1 tbs nama shoyu (basically fermented soy sauce that in vegan and gluten free) 1 tbs apple cider vinegar Pinch sea salt
Pesto-Olive Tapenade 2 cups walnuts (soaked for an hour) 2 cups fresh basil 1 cup fresh parsley 2 cloves garlic 1/2 cup pine nuts 1 cup green and black olives (pitted) 2 tbs olive oil 1 tbs apple cider vinegar 2 tbs white miso 2 tbs nutritional yeast Pinch sea salt 1 chopped zucchini 1 1/2 cups chopped artichoke hearts 1 tomato, sliced across the seeds and cut into bite-sized pieces 1/4 cup chopped herbs for garnish (basil, parsley, cilantro)
Mix to combine onions, olive oil, nama shoyu, apple cider vinegar and sea salt. Allow to stand for 20 min (or more) until savory and soft. Meanwhile, in a food processor chop up basil, parsley, and garlic. Add walnuts and pine nuts. Add olives, olive oil, apple cider vinegar, and miso. Add nutritional yeast and blend until smooth. Season with salt and pepper. Turn out to a bowl and fold in zucchini. Press the mixture into the bottom of a pie dish. (Or make it fancier by using a circle or square). Layer artichoke hearts. Layer tomatoes. Gently pressing each layer. Drain the marinade from the onions and layer onions. Garnish with herbs. Allow the torta to set for at least an hour in the fridge. Serve with chips!
I served this with a classic Ceasar Salad* for dinner, (I absolutely love the flavor of anchovies.), then had it the next day for lunch and a snack with tortilla chips - it got better each time.
Classic Ceasar Salad*
In a bowl, mash up finely diced garlic (2 cloves) and anchovies (4 small fillets), combine with 2 tbs mayo and 2 tbs olive oil. Season with salt/pepper and lemon juice. I also added just a dash of apple cider vinegar. Combine with chopped romaine and croutons. Slice parm with a vegetable peeler over the salad. Season with a lot of fresh ground black pepper.
*An easy version inspired by Martha Stewart Living Cookbook