Summer Bruschetta

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


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


  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

Summer Bruschetta

Summer Bruschetta

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


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   


  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