Its been a couple days, since I've updated. My kids take up a lot of my time, they're growing up sooo fast. I'm enjoying my time with them, but I do miss updating my food blog. I still do cook and take pictures, and when able, I will share my recipes with you. I made a red bell pepper and artichoke tapenade, and added it to some wheat elbo pasta with petite peas. It was quite a delight!
Directions :
In a food processor, add marinated artichokes (1 jar), marinated red bell peppers (1 jar), 1/2 cup of garlic oil. (texture should be choppy)
Once chopped, simmer with your al dente' pasta you already boiled and drained.
Add petite peas and season with sea salt and pepper.
Top with Vegan parmesan cheese (Galaxy brand)
