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.

Pasta Arrabiata

Posted by on Aug 21, 2018 in Italian, Vegan Recipes
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Pasta Arrabiata
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Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Pasta Arrabiata
Print Recipe
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Ingredients
Servings: people
Instructions
  1. Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
  2. Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
  3. Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
  4. Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!

Vegan Halloumi Salad

Posted by on Aug 3, 2018 in Salads, Vegan Recipes
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Vegan Halloumi Salad
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This recipe uses Violife's Mediterranean Style Block which is a plant-based alternative to halloumi cheese. When fried it tastes very similar to the real thing, and it's amazing in this salad!
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Vegan Halloumi Salad
Print Recipe
This recipe uses Violife's Mediterranean Style Block which is a plant-based alternative to halloumi cheese. When fried it tastes very similar to the real thing, and it's amazing in this salad!
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Ingredients
Salad & Halloumi
Dressing
Servings: person
Instructions
Halloumi
  1. Take 1 of the 2 slices that comes in the pack of Violife, and split it in half down the thin edge to make 2 thinner slices. Cut these into rectangles. You should end up with 6-8 thin pieces.
  2. Fry the pieces for approx. 10 minutes, ideally on a griddle pan, turning occasionally.
Salad and Dressing
  1. Add the salad leaves, avocado slices and sliced baby plum tomatoes to a bowl or plate.
  2. In a separate bowl, add the lime juice, olive oil, vinegar, basil and red chilli with a pinch of pepper. Mix well
  3. When the halloumi is ready, gently toss the salad with the dressing before topping with the halloumi pieces. Tuck in!