Beet Bruschetta with homemade vegan ‘blue cheese’
Beets taste so nice combined with the flavors of the vegan ‘blue cheese’ and a hint of maple syrup. We really enjoyed this tasty lunch today. It would also make good appetizers or finger foods at a party.
Yield: 8-12 slices
Ingredients:
- 8-12 slices whole grain bread or baguette
- 2-3 medium beets, cooked
- 1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
- 3 tablespoons in olive oil to brush the bread
- 1 tablespoon agave or maple syrup to drizzle on the bread
- thyme for seasoning and garnishing
- 1/4 cup cashew nuts, chopped
- 1 cup millet, cooked
- 1 tablespoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1-2 tablespoons white miso
- 2 teaspoons cider vinegar
- 4-6 tablespoons nutritional yeast
- 1/2 teaspoon dry mustard
- pinch nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
Beet Bruschetta with homemade vegan ‘blue cheese’
Beets taste so nice combined with the flavors of the vegan ‘blue cheese’ and a hint of maple syrup. We really enjoyed this tasty lunch today. It would also make good appetizers or finger foods at a party.
Yield: 8-12 slices
Ingredients:
- 8-12 slices whole grain bread or baguette
- 2-3 medium beets, cooked
- 1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
- 3 tablespoons in olive oil to brush the bread
- 1 tablespoon agave or maple syrup to drizzle on the bread
- thyme for seasoning and garnishing
- 1/4 cup cashew nuts, chopped
- 1 cup millet, cooked
- 1 tablespoon onion powder
- 1/4 teaspoon garlic powder
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1-2 tablespoons white miso
- 2 teaspoons cider vinegar
- 4-6 tablespoons nutritional yeast
- 1/2 teaspoon dry mustard
- pinch nutmeg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
Directions:
Prepare the vegan ‘blue cheese’ first or a day or two ahead of time.
to make the vegan ‘blue cheese’:
- Put the cooked millet in a food processor and pulse to make a smooth paste.
- Add the chopped cashews and pulse again.
- Add the tahini, lemon juice and miso and again pulse.
- Add the seasonings and rest of the ingredients and pulse to blend.
- Taste and season accordingly.
- We found it to be perfect at this stage.
to make the bruschetta:
- Slice the bread and toast or grill.
- While the slices of bread are toasting, slice the beets in medium thin slices.
- Place the toasted bread slices on a cookie sheet.
- Lightly brush the toasts with olive oil and then drizzle (about 1 teaspoon per bread) a bit of agave or maple syrup along the top. Not all over – just lightly drizzled here and there.
- Place the beet slices on the bread, and a generous dollop of vegan ‘blue cheese’ on top of the beets.
- Sprinkle the top with fresh thyme leaves.
- Place in the oven to grill for a few minutes to lightly brown the tops and warm.
We are quite enthusiastic about this tasty homemade ‘blue cheese’ spread.
Recipe from vegalicious.org
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