Vegan Mofo 2017 – Day 24: Party Food!

Vegan Bruschetti

A Small Tray of Assorted Vegan Bruschetti

We’ve always enjoyed the communal feel of a shared meal, many small plates on a table. Besides getting to try a lot of things, sharing the experience of new foods with friends is always fun. We have a weak spot for Italian food, so we decided to lean towards an assortment of bruschetti, a mix of prepared toppings for toasted bread. Most of us have had the classic tomato and basil combination, so we decided to skip that one and give you five different combinations.

Vegan Bruschetti

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Vegan Mofo 2017 – Day 24: Party Food!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-8 servings
Ingredients
Green Beans with Almond Pesto and Yellow Tomatoes
  • 6oz French green beans
  • 8 toasted almonds
  • 1 plump clove garlic, peeled and chopped
  • 12 large basil leaves, torn
  • 1 tablespoon nutritional yeast
  • ½ teaspoon blond miso
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons small dice yellow tomatoes
Lentils with fennel, red onion, parsley and red wine vinaigrette
  • 1 15oz can lentils, drained well
  • ¼ cup finely diced red onion
  • ½ cup finely diced fennel
  • 2 cloves garlic, chopped
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped parsley
  • 2 tablespoons red wine vinegar
Pan Roasted Cauliflower with green olive, capers, garlic, oregano and chili
  • 2 tablespoons extra-virgin olive oil
  • 6oz/2 cups cauliflower flowerets
  • 2 tablespoons sliced green onions
  • 1 tablespoon capers
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons white wine vinegar
Charred Green Onions with balsamic, citrus and parsley
  • 1 tablespoon extra-virgin olive oil
  • 20 green onions, roots and dark greens trimmed
  • 1 ½ teaspoons balsamic vinegar
  • ½ teaspoon finely grated lemon zest
  • 1 ½ teaspoons lemon juice
  • 1 tablespoon finely chopped parsley
Tomato with black olives and roasted bell pepper
  • 1 ½ cups diced tomatoes
  • ¼ cup diced roasted red pepper
  • 1 clove garlic, finely chopped
  • 12 black olives, pitted and sliced
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons of chopped herbs, a mix of chives, basil, parsley and oregano would be perfect
Instructions
Make the Green Beans with Almond Pesto
  1. Heat a quart of water in a small sauce pan to a boil. Add 1 ½ tablespoons kosher salt to the water.
  2. Add the green beans and cook until tender, but still slightly crisp, 2-3 minutes
  3. Drain and chill them quickly to set the colour. Do this in ice water, ideally. Once cooled fully, drain again and dry on absorbent towels
  4. In a mortar, pound the garlic until smooth. Add the almonds and pound smooth.
  5. Add the basil and reduce to a coarse paste. Stir in the nutritional yeast, miso and olive oil. Add a little salt to taste.
  6. Toss the green beans in the pesto, then mix in the diced tomatoes.
Make the Lentils
  1. Heat a medium pan over medium heat until hot.
  2. Add the oil then the red onion and fennel. Cook, stirring often until the vegetables are tender, about 4 minutes. Add the garlic and stir well. Remove from the heat and pour into the drained lentils.
  3. Stir in the parsley, vinegar and olive oil.
  4. Season with salt. It will take quite a bit. Check the seasoning again before you serve.
Make the pan roasted cauliflower
  1. Heat a medium pan over medium to medium-high heat until hot. Add the oil.
  2. Add the cauliflower in a single layer and allow to cook until it is a deep golden brown. Flip the pieces and continue to cook on the other side until well browned. Total cooking time is about 5-6 minutes.
  3. Turn out the cauliflower and any oil into a bowl. Mix in the remaining ingredients. Season to taste.
Make the charred green onions
  1. Heat a heavy pan – cast iron is ideal – over medium-high heat until very hot.
  2. Toss the green onions in just enough oil to coat lightly.
  3. Add them in a single layer in the pan (do multiple batches if you have to). Leave them undisturbed until one side is well charred. Flip and repeat with the other side. Remove them from the pan. Cook the remainder in the same way.
  4. Once cool enough to handle, slice them into bite-sized pieces.
  5. Stir in the remaining ingredients and season.
Make the tomato and black olive mix
  1. Combine all of the ingredients in a bowl, season well with salt.
 

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2 Comments

  • Reply
    Jenny
    October 24, 2017 at 2:30 pm

    I think I’d go for pan-roasted cauliflower first, but they all look lovely!

    • Reply
      Two Happy Rabbits
      October 25, 2017 at 8:38 pm

      You and me both! It’s a little spicy and salty from the olives and capers.

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