Awesome & Quick Bruschetta

This is a bruschetta that is absolutely delicious, very quick to make and has quite a strong flavour to it. Instead of doing the traditional thing and toasting sliced bread, my girlfriend put the bruschetta on a triscuit. I modified and put it on a melba toast instead, and it was incredible!! The only thing is, don't put the tomato preparation on the toast until you are about to put it in your mouth, otherwise the toast will get soggy.

Ingredients:
2 medium Hot house tomatoes, diced
2 Tbsp red onion, diced
2 cloves garlic, minced
fresh or dry basil
1 tsp olive oil
salt and pepper to taste

Mix all the above ingredients up. Refrigerate for 30 minutes.

Put it together:
1. Take 4 pieces of melba toast.
2. Spread 1 tsp of goat cheese on each toast.
3. Just before you are ready to eat, place as much tomato mixture on each toast as you want.

Bite in and enjoy!!!

Another vegan breakfast idea: Mushroom Bruschetta

I've really been challenged with breakfast, after I decided to seriously look into vegetarian or vegan breakfast options. Nothing seems to do the same job as Eggs, Bacon and Toast.

However, I've been slowly shifting my focus. I don't need to be filled with any one food group all the time. In our society, the stress on proteins is quite high. All this time, I was leaning towards it because a small quantity keeps one full for a long time. But now, I'm seeing that that is useful if you eat little quantities everyday or don't have access to food for long periods of time (4-6 hours). Otherwise, there is nothing wrong with eating complex carb meals that have some protein in them. The roughage from vegetables does the trick of keeping you full longer. And more vegetable roughage helps prevent colon cancer. Yay!

So, yesterday while YouTubing, I found this mushroom bruschetta idea. There are two versions. I just married them together.
The two original ideas are:
1. http://www.youtube.com/watch?v=AZCBQQ-gkQE
2. http://www.youtube.com/watch?v=TZ8XJzi2h24

This is my version.

Ingredients:
2 slices bread, 1-2 tsp butter
2 cups Mushrooms sliced (I had 2 large portabella mushrooms)
1 clove garlic, minced
3 tsp olive oil
1/4 cup white wine or any wine

1/4 cup red onion diced
2 tsp lime juice
2 tbsp parsley chopped

1. Heat the skilled on medium high. Add the olive oil and garlic.
2. When garlic starts to sizzle, put in the sliced mushrooms and cook till the liquid evaporates and there's a nice light brown colour on the mushrooms. This can take 10 minutes or so.
3. Add the wine and let it evaporate. About 2 minutes.
4. Turn off the heat and place the mushrooms in a glass or metal bowl.
5. Let it cool for 5 minutes.

6. Once cooled, add the onions, lime juice, parsley, salt and pepper. Mix thoroughly.

I didn't toast my bread in the toaster. I pan-toasted it with some butter. You can do either. There's a difference in the amount of moisture that is retained in the toast. The pan-fried version tends to be a bit chewier on the inside. Do whatever appeals to you that day.

Place mushrooms on Toast and ENJOY!!