“GREEN POWER” TABLE
There are many reasons to “love green” and switch to plant based recipes.
The first of them is health. Since nutritionists around the world recommend basing our diet, fundamentally, on vegetables.
The second is the variety of flavors and textures. Because yeah, who said green was boring? Vegetables offer you a multitude of possibilities at your table, especially considering that, nowadays, vegan “meats” imitate, in an almost identical way, the flavors and textures of products of animal origin.
Lastly, we have sustainability. By increasing the consumption of vegetables, and reducing that of meat, you contribute to reducing greenhouse gas emissions. Sustainability to which we can also contribute to at our table with small gestures such as using cloth napkins instead of paper, reusing dishes, or recycling containers.
For all this, we can say that the future is green, like olives. And it is precisely them, that are a fundamental ingredient within vegetarian and vegan options, as they are a 100% vegetable food, a source of unsaturated fats and a multitude of healthy properties. In addition, thanks to their versatility, they can be part of thousands of vegetarian and vegan recipes, accompanying all kinds of ingredients, and with all kinds of cooking techniques.
COLESLAW WITH OLIVES STUFFED WITH PIMIENTO
- 1 cup of Manzanilla olives stuffed with Pimiento
- 1 carrot
- 2 ¼ cups of green cabbage
- 3 cups of red cabbage
- 1/2 green apple
- 1/3 cup of milk
- 1/2 cup of plain yogurt
- 1/2 cup of mayonnaise
- 2 tbsp of apple cider vinegar
- 2 tbsp of lemon juice
- 1/2 cup of sugar
- 1/2 tsp of pepper
STEP BY STEP INSTRUCTIONS
Slice half of the olives, set aside the rest.
Peel the carrot. Grate the carrot and apple. Slice the red and green cabbage into thin strips. Set aside in a large bowl.
Add the whole olives, milk, yogurt, mayonnaise, vinegar, lemon juice, and sugar to the bowl. Add a pinch of salt and pepper.
Mix well and chill in the fridge for 2 hours.
Serve the coleslaw in a salad bowl or individual bowls, garnish with sliced pimento olives.