Bruschetta

Bruschetta

Posted by on Aug 30, 2018 in Italian, Vegan Recipes
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Bruschetta
Print Recipe
Servings
2 people
Servings
2 people
Bruschetta
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat a griddle pan and toast the bread for 5-10 minutes or until crispy. You could just use a toaster, but the seared lines the griddle pan gives really adds to the flavour. I like to drizzle olive oil over the bread first, but that's completely optional (but very good!)
  2. In a bowl mix the tomatoes with the basil, 1 Tbsp oil and the balsamic with a pinch of salt. Set aside while the bread toasts.
  3. When the bread's done and still hot, rub the garlic cloves over the bread (it's amazing how much flavour comes out!) Spoon the tomatoes over each piece and finish with a drizzle of oil and a twist of black pepper and salt if required.

Vegan Miso Soup with Tofu and Vegetables

Posted by on Aug 8, 2018 in Soup, Vegan Recipes
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Vegan Miso Soup with Tofu and Vegetables
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I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like! This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Vegan Miso Soup with Tofu and Vegetables
Print Recipe
I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like! This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat the vegetable stock in a large pan and slowly add the miso bit by bit until fully dissolved. Avoid adding all the miso at once or it may not dissolve properly.
  2. Add the drained cubes of tofu along with the cabbage, nori, mushrooms, white parts of the spring onion and half of the sliced chilli. Simmer for 5 minutes, do not boil.
  3. Gently separate the udon noodles and add to the pan. Simmer for another 3-4 minutes.
  4. Serve in large soup bowls and top with the rest of the spring onions and chilli.