Last week we filmed the online cooking course ‘Cooking at Home with Veet’ that will be launched mid November. What an incredible experience and what an incredible course it is. It is five modules packed with delightfully delicious vegan food that also happens to be gluten free and refined sugar free. It’s a course that shows you how easy it is to create delicious meals, snacks and desserts that also taste amazingly good.

 

Module four of the course is fridge and pantry staples. I always have some pre made goodies in the fridge to make my weeks cooking super easy. The recipes in this module alone are worth buying the course for. I did think afterwards though that I didn’t put a tapenade recipe in there so decided to share three for you this week. A traditional tapenade, a tapenade that is sweet and one for those who don’t like olives. My favourite is the traditional one purely because I love olives. You can make it with Kalamata olives, green olives or a combination of both.

 

Olives are a good source of anti oxidants, rich in vitamin E, iron, copper and calcium.

 

Olives tend to taste better if you buy them with the stones in then pit them yourself just before using. I recently bought an olive pitter, it is a wonderful investment, so much fun to use.

 

The Vegan chef training is still taking applications.