Dear reader,
Leeks and olives stew recipe is one of those real surprises for us when comes to cooking. All because when we were kids we weren’t impress about it. However since turning vegans we said to give it another try! So glad we did, honestly it blew us away, so much that we end up asking for a second and bear in mind it shoud be enough for four people…
Leeks are extremely popular here in the UK, you can find them anytime anywere. That’s why we do buy them a lot and although they are not often the star of the dish, they are indispensable in our kitchen. We put leeks in any kind of broths or stocks we make, keeping a bag of chopped leeks in the freezer helps a lot. You can add them in any sort of soups replacing onions because they have a milder, more delicate flavour than onions.
How to clean leeks?
There is one thing we would like you to be aware in case leeks are are something new to you – leeks need to be thoroughly washed
Dirt finds its way between the numerous layers of the leek, at the transition from the white part to the green part of the vegetable. So you will have to actually separate the layers and thoroughly wash the leek in between the layers. The best method to wash the leeks is to slit the leek from the top to the bottom without cutting it all the way through. Then carefully separate the layers without taking the leek apart while doing it and wash them under running water until all the dirt is removed.
Some people uses only the white of the leeks for this recipe, however we are very much into no food waste therefore we used the green part as well. The potatoes used in this recipe are complementing very well this leeks and olives stew. Other people are saying to not remove the stones from the olives. Because half of the taste is given by that and they are so much flavourful than stoneless alternatives. However we used pitted black olives and we were still amazed of the deliciousness.
Interesting fact about leeks…
Leeks are an excellent source of vitamin K. They are a very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A in the form of carotenoids, dietary fibre, magnesium, vitamin E, calcium and omega-3 fatty acids. The health benefits of leek include eye health, preventing cataracts, keeping skin clean and healthy, supporting cardiovascular health. Lowering blood pressure, preventing anaemia and relieving inflammation. Other benefits includes improving bone health, supporting kidney function, managing type 2 diabetes. Preventing cancer, aiding weight loss and improving digestion.
Onion-family vegetables offer cancer-fighting compounds and antioxidant flavonoids. They also seem to help lower blood pressure and levels of cholesterol.(Wikipedia)
If this Leeks and olives recipe makes it to your table please post a picture on Instagram. Tag @freshly_vegans with the hashtag #foodfv. We would love to see how it turned out for you!
Happy cooking!
You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.
LOVE WHAT YOU DO. DO WHAT YOU LOVE
Leeks and Olives 
Leeks and Olives
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To me one seems a very good recipe, at least both from the description and as it looks, I hope we can do it soon! Thanks for receipe.