Summer Bruschetta

Summer Bruschetta

Here is an extremely easy recipe packed with summer love! 

Serves: 1 person

Prep time: 5 minutes

Cooking time: 10-15 minutes

Ingredients: 

1/2 small onion, thinly sliced

100g cherry tomatoes, halved

2 small sun-dried tomatoes, thinly sliced

1/2 can (200g) cannellini beans

1/2 tsp chili flakes *optional

1/2 tsp paprika 

1/2 tsp dried oregano 

150g tomato sauce (a little over a cup)

1/3 cup water

1 garlic, halved

extra-virgin olive oil

For garnishing: 

1 small radish, thinly sliced 

dried oregano

1 tsp parsley pesto *optional 

1 egg, sunny side up *optional 

extra-virgin olive oil

Instructions: 

1. Preheat a frying pan with a drizzle of olive oil on medium heat, cook the onion for a few minutes until they turn translucent.

2. Add the cherry tomatoes, sun-dried tomatoes, chili flakes, dried oregano, and paprika, cook for about 5 minutes then add the tomato sauce. Season and add a splash of water if the sauce is too thick. Simmer on low heat with a lid for about 5 minutes.

3. Stir in the cannellini beans and cook for a couple more minutes. Turn off the fire and set aside.

4. Use the halved garlic to rub one side of the toast and pile the cooked beans on top.

5. Garnish with your favorite toppings and serve. If you are a vegan, you can opt out of the egg.

Summer Bruschetta

Summer Bruschetta

Fava & Quinoa Falafel Patties

Intro: These non-fried falafels are so versatile, delicious, and healthy. Enjoy them with a wrap as lunch or simply serve them as an appetizer. 

 Serves: 8-10 patties

Prep time: 45 minutes

Cooking time: 25-30 minutes

Ingredients: 

For patties: 

100g cooked chickpea

50g cooked fava beans

150g cooked quinoa 

1 garlic clove, finely chopped

1 small bunch parsley

1/2 tsp paprika

1/2 tsp curry powder

1 tsp cumin

1-2 tbsp flour

1 lemon zest + 2 tbsp lemon juice

1-2 tbsp extra-virgin olive oil

1 cup breadcrumbs

For lemon mint yoghurt dressing: 

1 cup greek yoghurt

1 handful mint leaves, finely chopped

2 tbsp lemon juice

1/2 lemon zest

1-2 tbsp extra-virgin olive oil 

Instruction: Mix everything thoroughly and season.

Instructions: 

1. Mix chickpea, fava beans, garlic, parsley, cumin, paprika, curry powder, lemon zest and juice, and olive oil in a food processor until the mixture is smooth.  Season and transfer the mixture to a large mixing bowl. 
2. Add the cooked quinoa and flour into the mixture. Mix well with a wooden spoon. Season if needed.  
3. Shape these falafel patties in a small ping pong ball size and press slightly to flatten each patty, coat them with breadcrumbs and set aside. 
4. Preheat the oven to 180ºC. 
5. Lightly brush both sides of the patties with extra-virgin olive oil before baking. Bake the patties for 15 minutes then turn them to the other side and bake for another 10-15 minutes.
6. Transfer to a serving plate and drizzle with some lemon mint yoghurt dressing.  Serve immediately. Enjoy! 

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

Fava & Quinoa Falafel Patties with Lemon Mint Yoghurt Dressing  (Special thanks to Mariane Chan ceramics)

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Ginger and lemon vegan chocolate mousse

Intro: For the busy bees, this is an extremely easy recipe that can’t go wrong to impress some special guests.  

Serves: 6-8 small espresso cups

Prep time: 15 minutes

Cooking time: less than 10 minutes

Ingredients: 

100g dark chocolate bar, break into small pieces

350g silken tofu, use a towel to squeeze out the excess water of the tofu

1 lemon zest

1 tsp grated ginger

1 tbsp rum 

1 tsp vanilla extract

60g agave syrup

1 small pinch of salt

1 chocolate biscuit, crumbled and used for topping

1 handful roasted walnuts, crumbled and used for topping   

Instructions: 

1. Melt the dark chocolate in a large mixing bowl over a pan of simmering water. Stir occasionally until the chocolate is completely melted. 
2. Place the silken tofu, grated ginger, lemon zest, rum, vanilla extract, agave syrup, and a pinch of salt into a blender and mix until smooth. Then add the melted chocolate and blend until the mixture is smooth. 
3. Transfer the chocolate mousse to small cups and garnish with some crumbled biscuits, nuts, and lemon zest.  Serve immediately or refrigerate until ready to serve! Enjoy! 

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse

Ginger and lemon vegan chocolate mousse