Fs Veganrecipes

8/8/2019 Fs Veganrecipes

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A L I F O R N I A R I P E O L I V E S

A L I F O R N I A R I P E O L I V E S

Vegan Recipes


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DIRECTIONS1. Heat olive oil in large heavy pot.

garlic. Saut over medium-high h2. Add cumin to onion mixture. Stir

for 1 minute.3. Add tomato sauce, olives, cilantro

simmer. Simmer for 20 minutes.4. Add pepper sauce as desired. Adj

and pepper.5. Serve with rice.

*Can substitute light red kidney bea

C A L I F O R N I A R I P E O L I V E S


PUERTO RICAN PINK BEANSYield: 24 Servings (6 ounces)

INGREDIENTSOlive oilOnion, choppedGreen bell pepper, dicedGarlic, choppedCumin, groundTomato sauceCalifornia Ripe Olives, halvedCilantro, fresh, choppedPink beans*, rinsed and drainedHabanero pepper sauce

WEIGHT MEASURE1/4 cup

1 qt.1 qt.

2 Tbsp.2 Tbsp.1 qt.1 qt.2 cups

2 1/2 qts.to taste

Nutritional Analysis Per Serving: Calories 164, Fat 5g, Cholesterol 0mg, Sodium 816mCalories from fat 28%

DIRECTIONS1. Preheat conventional oven to 3502. Combine all ingredients in large b

completely.3. Press the mixture into three loaf p

nonstick spray. Bake for one hourtemperatures reaches 150F.

4. Let cool about 15 minutes beforecarefully remove.

5. Chill completely. When chilled, sportions. Reheat as needed in ove

TOFU N OLIVE ENTREE LOAFYield: 24 Servings (8 ounces)

INGREDIENTSCalifornia Ripe Olives, slicedOnion, mincedRed bell pepper, mincedRolled oatsItalian-seasoned bread crumbsExtra firm tofu, mashedParsley, fresh, choppedSoy sauceKetchupCaramel food coloringDijon mustardBlack pepperGarlic powder

WEIGHT

1 1/2 lbs.

MEASURE1 1/2 qts.

3 cups2 cups3 cups3 cups

2 cups1 cup1 cup

1 Tbsp.1/4 cup1 Tbsp.1 Tbsp.


DIRECTIONS1. Drain artichoke hearts, reserving 3

artichokes into quarters. Mix with 2. Heat olive oil in large heavy pot.

medium-high heat for 5 minutes.3. Add flour. Stir over medium-high4. Add seasonings. Stir well.5. Add soy milk with 3 cups of rese

well. Heat to a simmer.6. Add artichoke-olive mixture. Stir

Simmer for 10 minutes. Adjust seground white pepper.

7. Serve with prepared fettuccine or

VEGAN TOMATO-ARTICHOKE ALFREDO SAUCEYield: 24 Servings (8 ounces)

INGREDIENTSArtichoke hearts, water packCalifornia Ripe Olives, whole pittedTomato, dicedBasil, fresh, thinly slicedOlive oilOnion, dicedFlourGarlic powderSalt White pepper, finely groundSoy milk

WEIGHT MEASURE3 qts.

1 1/2 qts.1 1/2 qts.

2 cups1/2 cup

1 1/2 qts.1/2 cup1 Tbsp.1 Tbsp.1 tsp.2 qts.



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NGREDIENTSe oilns, dicedbell pepper, dicedano pepper, dicedi powderin, ground

gano, driedtoes, 1/4-inch dicedfornia Ripe Olives, slicedatoes, dicedntro, fresh, chopped

SOUTHWESTERN POTATO HASHYield: 24 Servings (6 ounces)

WEIGHT

1 lb.8 oz.8 oz.

3 lbs.

MEASURE1/4 cup3 cups2 cups2 cups2 Tbsp.2 Tbsp.1 Tbsp.

1 qt.3 cups1 cup2 Tbsp.

DIRECTIONS1. Preheat conventional oven to 375F (325F convection).2. Heat olive oil in large heavy pot. Add onions, bell pepper and

poblanos. Saut over medium-high heat for 10 minutes.3. Add chili powder, cumin and oregano to onion-pepper

mixture. Stir well over medium-high heat for 1 minute.4. Add potatoes. Stir well to coat. Cook over medium-high

heat for 5 minutes.5. Add olives, tomatoes and cilantro. Mix well. Add salt and

adjust to taste. Transfer to shallow roasting pan(s). Bakeat 375F for 45 minutes or until lightly golden.

itional Analysis Per Serving: Calories 114, Fat 5g, Cholesterol 0mg, Sodium 796mg, Carbohydrate 17g, Protein 2g,ries from fat 40%



INGREDIENTSfornia Ripe Olives, sliced

ma tomatoes, seeded, dicedpeo, mincedic, choppede juicentro, fresh, choppeda firm tofu (not silken)sauceon juiceassesme oiloned salt

min, groundander, groundk pepper

namonmeric

SEARED MOROCCAN TOFU WITH OLIVESYield: 24 Servings (4 ounces plus 2 ounces olive relish)

WEIGHT

6 lbs.

MEASURE1 qt.1 qt.

1/4 cup1 Tbsp.1/2 cup1 cup

2 cups3/4 cup3/4 cup1/4 cup

1 1/2 Tbsp.1 Tbsp.1 Tbsp.1 Tbsp.1 Tbsp.1 Tbsp.

DIRECTIONS1. Combine first six ingredients in large bowl. Mix well.

Adjust seasoning with salt and pepper. Cover. Chill well.2. Press tofu with heavy weight to remove excess moisture. Slice

tofu into 2" x 2" x 1/2" squares. Place in shallow pans.3. Combine remaining ingredients in blender or food

processor. Blend until well pureed. Pour mixture over tofusquares. Cover. Let marinate at least one hour.

4. Heat skillet or flat-top to medium-high. Sear tofu on eachside, brushing each side with marinade, until slightlyblackened.

5. Top each slice with 1/4 cup of reserved olive mixture.


INGREDIENTSe oil

ons, dicedano peppers, dicedic, chopped

ikai powderin, groundander, groundl, dried

gano, driedernut squash, peeled,-inch dicedn, yellowerfornia Ripe Olives, halvedk-eyed peas, drained and rinsedato, diced

CHILEAN BEAN & SQUASH STEWYield: 24 Servings (8 ounces)

WEIGHT

4 lbs.

MEASURE1/4 cup

1 qt.1 qt.

1/4 cup

2 Tbsp.2 Tbsp.1 Tbsp.1 Tbsp.1 Tbsp.1 Tbsp.3 qts.

3 cups2 qts.1 qt.

1 1/2 qts.1 qt.

to taste

DIRECTIONS1. Heat olive oil in large heavy pot. Add onions, poblano and

garlic. Saut over medium-high heat for 5 minutes.2. Add seasonings to onion mixture. Stir over medium-high heat

for 2 minutes.

3. Add squash and corn. Stir well. Cover pot and cook over lowheat for 10 minutes.4. Add water, olives, black-eyed peas and tomatoes. Stir well.

Cover and simmer over low heat until squash is tender, about 20 minutes.

5. Adjust seasoning to taste.



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QUINOA PINE NUT PILAFYield: 24 Servings (6 ounces)

INGREDIENTSOlive oilQuinoa, rinsed well and drainedLemon peel, finely gratedMixed dried fruit, dicedOrange juiceCalifornia Ripe Olives, slicedPine nuts, toasted golden brown

WEIGHT MEASURE2 Tbsp.2 cups

1/4 cup2 cups

1 1/2 qts.1 qt.2 cups

DIRECTIONS1. Heat olive oil in heavy pot. Add q

Saut for 1 minute, stirring consta2. Add dried fruit to quinoa. Stir we3. Add orange juice. Heat to a simm4. Add olives and pine nuts. Stir we

gently for 20 minutes. Remove frocovered, until all moisture is abso


CALIFORNIA OLIVE INDUSTRY1903 North Fine, # 102, Fresno, CA 93727 Telephone: (559) 456-90 www.calolive

BBQ PORTABELLA SANDWICHYield: 24 Servings (1 mushroom plus 2 ounces olive s

INGREDIENTSCalifornia Ripe Olives, slicedCherry tomatoes, dicedGrilled red bell pepper, dicedSweet onion, mincedBasil, fresh, choppedBalsamic vinegarOlive oilBalsamic vinegarGarlic, choppedBasil, fresh, choppedOregano, fresh, choppedParsley, fresh, choppedPortabella mushrooms, largePeasant-style bread slices, toastedArugula

WEIGHT MEASURE3 cups

1 1/2 cups1 1/2 cups

1 cup3/4 cup2 Tbsp.2 cups

1/2 cup1/4 cup1/4 cup1/4 cup1/4 cup24 each24 slicesas needed

DIRECTIONS1. Combine first six ingredients in l

seasoning with salt and pepper. Co2. In a blender or food processor com

vinegar, garlic and fresh herbs. Pro3. Discard the stem of the mushroom

bowl or plastic bag. Add oil-vinegmushrooms to coat well. Chill for

4. Remove mushrooms from marinaGrill mushrooms over medium-hiper side. Rotate as desired to set greserved marinade.

5. Brush each slice of bread with 1 tmarinade. Top with enough arugufor mushrooms. Add mushrooms.

6. Top each mushroom with 1/4 cup


BEAN & LENTIL CHILIYield: 24 Servings (8 ounces)

INGREDIENTSOlive oilSweet onion, dicedRed bell pepper, dicedGarlic, choppedChili powderPaprikaSalt Brown sugarCalifornia Ripe Olives, halved,drained

Lentils, cooked, drained and rinsedDark red kidney beans, drainedand rinsed

Tomato, chopped

WEIGHT MEASURE1/4 cup

1 1/2 qts.3 cups1 Tbsp.1/3 cup1 Tbsp.1 Tbsp.1 Tbsp.

1 1/2 qts.

1 1/2 qts.1 - #10 can

1 qt.

DIRECTIONS1. Heat olive oil in large heavy pot.

and garlic. Saut over medium he2. Add chili powder, paprika, salt an

medium heat for 1 minute.3. Add olives, lentils, kidney beans

simmer over medium-low heat foroccasionally. If desired, add tomat

4. Adjust seasoning as desired.


2000 Califo

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