Tag Archives: Bryant Terry

Red Beet Tapenade Crostini

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.

I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers
can be covered and refrigerated for 2 to 3 days.

2 garlic cloves,minced
2 tablespoons extra-virgin olive oil
1 cup packed roughly chopped marinated beets
1/4 cup packed pitted kalamata olives
1 tablespoondrainedcapers
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh basil
Fine sea salt
Freshly ground white pepper
1 large baguette, sliced thinly

Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.

Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.

32 pieces
“Summertime” by Miles Davis from
Porgy and Bess
Salvation: Black People and Love by bell hooks
You Can Heal Your Life by Louise Hay with illustrations by Joan Perrin Falquet

Cherry Sangria

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012.  Watch this recipe on Delicious TV’s Vegan Mashup

There is one key thing to remember when making sangria: What you put into it, you get out of it. So if you use red wine that you wouldn’t thoroughly enjoy on its own, the quality of your sangria will suffer. I will admit that this is more expensive than your average sangria. But your friends will appreciate the investment. If you have them, use in- season cherries, but frozen cherries work just as well.

The Recipe
3 (2-inch) cinnamon sticks

1 cup freshly squeezed orange juice

2 bottles good-quality red wine

3/4 cup brandy

1/4 cup GrandMarnier

1/4 cup Cointreau

1/4 cup agave nectar
Lots of cherries, stemmed, pitted, and halved

Combine all the ingredients in a large nonreactive bowl or con- tainer, mix well, cover and refrigerate for at least 6 hours or overnight.

enough to keep you and your guests “nice” for the evening


“Summertime” by B.B. Seaton from In Fine Style

When Angels Speak of Love by bell hooks
Manifest Your Destiny: The Nine Spiritual Principles for Getting Everything You Want by Wayne Dyer