bruschetta – The VeganAsana

We just got back from a family trip that included a lot of big meals out, as well as cooking for a crowd. So, tonight I wanted something a bit more simple. I cooked up some Italian sausage (both vegan and not), steamed some green beans from the garden, and threw together a simple bruschetta with fresh locally grown and made ingredients.

Vegan Tomato and Basil Bruschetta

1 loaf Italian bread, sliced into 1/2 inch slices
1 large tomato (or 2 smaller tomatoes – I used one red and one yellow)
3 cloves garlic
Enough basil to have a 1/2 leaf or leaf for each bread slice
Olive oil

Preheat oven to 450* Slice tomatoes very thinly and into half slices. Remove basil leaves from stem and clean.

Slice garlic cloves in half and rub each slice of bread with garlic. Brush bread with olive oil (or spray on).

Place bread on baking sheets or stones and cook 5-6 minutes per side (more or less depending on how browned you like the bread to be).

Remove bread from oven and place 1 tomato piece and one basil leaf on each. Optionally, you can spray or coat again with olive oil at the end and/or gently salt with sea salt.

I have a day full of appointments, so no time to come up with an excellent MoFo post, but here is an easy dinner idea. 🙂

Bruschetta

12 slices of Italian or French style bread
2 cloves garlic halved
1/4 cup extra virgin olive oil
1 very ripe tomato cut in half
OR 1 large tomato diced
Salt and pepper

Rub bread slices thoroughly with halved garlic cloves and brush with olive oil. Place in the oven at 350* for about 5 minutes. When bread is thoroughly heated, remove the bread from the oven. Immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices OR spread with diced tomato. Salt and pepper to taste.

White Beans With Vinaigrette Sauce

1 lb dried white beans
2 red or green peppers diced
1 medium size onion diced
2/3 cup red wine vinegar
1/4 olive oil
salt and pepper

Soak the beans in cold water overnight. Drain and bring to a boil in enough water to keep beans covered. Cook at medium heat until tender. While beans are cooking add the chopped onion and pepper to the olive oil and vinegar and whisk. Drain beans well and mix with the vinaigrette sauce which is prepared separately. Good warm or cold.

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Vegan Tomato and Basil Bruschetta

Bruschetta and White Beans – VeganMoFo 29