I love cooking, especially if it’s in the company of awesome foodies like Izzy Darby of Veganizzm. I had heard of veganism before, but it wasn’t until I started hanging out with Izzy that I understood what it was. It was so great to cook with another blogger because Izzy understood exactly why I needed to take multiple pictures of a piece of carrot cake before biting into it.
We decided to make vegan bruschettas and a vegan carrot cake – Brazilian style – for a late-afternoon snack. Izzy is a very dedicated vegan and conscious eater so transforming a traditional Brazilian recipe into a vegan one was a piece of cake. Izzy was very knowledgeable of substitutions – did you know you can use bananas instead of eggs? Or soy milk instead of regular milk?
And bruschettas…you really can’t go wrong with tomatoes, basil and balsamic vinaigrette; it is the perfect culinary marriage! This recipe is naturally vegan, however, I know people like to add fresh mozzarella cheese or even goat cheese to the bread to add a nice twist.
What kind of snacks are you making for the end of the summer?
Bruschetta Recipe for 4
1 french baguette
3 cups of diced fresh tomatoes
2 cloves of garlic, minced
a handful of basil leaves
1/4 cup of olive oil
1/8 cup of balsamic vinegar
1 teaspoon of brown sugar
salt and black pepper to taste
- Preheat the oven to 345 F
-Slice the french baguette, place on a baking sheet and brush olive oil on top. Leave it in the oven to toast for about 5-10 minutes.
- Mix the olive oil, balsamic vinegar, brown sugar, salt in a bowl and set aside. In another bowl, combine the diced tomatoes with garlic and basil leaves. When the bread is crunchy, take it out of the oven and put the tomato mix on top with a tablespoon of the vinaigrette mix.
Photos by Pretty Talk
Check out another food post here!