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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Artichoke Tapenade

RECIPE By PlantPlate
This lemony, garlicky, peppery dip is a fantastic low-calorie option for crackers and crudite. What's more, it's ready to eat in just 5 minutes!

Prep Time: 5 Minutes
Cook Time: 0 Minutes
Yield: Makes Approximately 2 Cups

Notes:

This dip is great to serve at parties, or to snack on with raw veggies between meals. Once prepared, it will keep in an airtight container in the fridge for 3-4 days.

To make this suitable for The McDougall Maximum Weight Loss Program, omit the tahini from the recipe.

Ingredients:

  • 2 x 15 oz. (400g) can of artichoke hearts, drained and rinsed
  • 1.5 tsp. red pepper flakes
  • 2 cloves garlic, peeled and minced
  • 3 tsp. lemon juice 
  • 2 tsp. balsamic vinegar
  • 4 tsp. tahini
  • 2 tbsp. chopped fresh dill
  • 1 tbsp. water
  • Freshly ground black pepper, to taste

Instructions:

  1. Combine all ingredients - except for the pepper - in a blender and pulse until everything is well mixed, but still slightly chunky. 
  2. Season with black pepper to taste, then transfer tapenade to a serving dish. Serve with whole-grain crackers or raw vegetables for dipping, or enjoy on whole-grain toast.

Prepared tapenade will keep, refrigerated, for up to 4 days.