This blog's purpose is to help make more information available to people to make choices that support their health. Plant-based nutrition is shown to have many health benefits, and I hope to provide ways to make it more affordable.

Monday, April 25, 2011

Sundried-Tomatoes and Olives in Various Dishes

I didn't buy sun-dried tomatoes nor olives for a while because they seemed too expensive. I'm realizing now that a little goes a long way as far as flavor goes, so if it's used more like a seasoning, it isn't really as expensive.

I've had a few dishes in the last few days with these ingredients as well as variations on a dijon dressing.

I made black rice, chopped zucchini, sun-dried tomatoes, olives, garlic, fresh basil, walnuts, dijon mustard, and red wine vinegar.

A couple days later, I cooked up some chopped broccoli, chopped zucchini, chick peas, garlic, and added some sun-dried tomatoes, olives, and a dijon dressing made from dijon mustard, tahini, and red wine vinegar.

The next similar dish I made was a salad made with red leaf lettuce, chick peas, garlic, sun-dried tomatoes, olives, and the same tahini dijon dressing.

Today I made a salad with spinach, chopped zucchini, sun-dried tomatoes, olives, fresh basil, crushed walnuts, dijon mustard, garlic powder, and red wine vinegar.

I soak the sun-dried tomatoes for a little while, the chop them or cut them with clean scissors. I bought some kalamata-style black olives in a jar. I chop them up into small pieces. I've not been much of an olive fan, and they're not necessarily a health food according to some folks, but I found them to be a nice addition to my meals as of recently.