Recently, I went for lunch at a nice little Italian restaurant on the Marina near where we live. My friend said the food was great and the staff welcoming and tolerant of mums with small people.
There was lots of traditional Italian food on offer which could be served vegan; tomato based pasta dishes, without the cheese and for starter, h. The bruschetta was so simple, yet fresh and packed with substance and flavour. I knew I had to make it at home, as part of a light lunch.
The next day, I picked up half a dozen medium-sized Welsh tomatoes from the market and a loaf of warm white bread and headed back to my kitchen to re-create the lunch from the day before. My bruschetta was served with a Tofu-Egg Mayonnaise and some falafel. The falafel were actually from a packet – part of Simon Rimmer’s new Meat-Free range. They were pretty tasty too!
Preparation/cooking time 10 mins
6 medium-sized tomatoes
2 spring onions
4 large slices of fresh white bread
Fresh basil leaves to garnish
1. Finely chop the tomatoes and spring onions and season with sea salt and cracked black pepper.
2. Lightly toast the slices of bread on one side before turning over and drizzling them generously with olive oil.
3. Place them back under the grill for several minutes so they turn golden.
4. Put 2 slices of bread onto 2 plates and spoon the chopped tomatoes and onion onto the top. Garnish with fresh basil leaves.
The Tofu-Egg Mayonnaise is a recipe from Viva!’s Vegetarian Recipe Club. It is made by crumbling firm tofu and mixing it with vegan mayonnaise, turmeric, mustard and salt and pepper.