About Me and This Blog

I've been a vegetarian for almost six years now. For the first four years, I was a pescetarian (I ate fish). These days, I lean towards veganism and am very passionate about animal rights and welfare. Before going veg, I ate A LOT of meat. In fact, I had a bumper sticker on my first car that read "If we're not supposed to eat animals, then why do they taste so good?" Yeah, I was that person. I loved cooking meat, now I love cooking vegetarian EVEN MORE.

I post a lot of stories about animals and veggie food on facebook, and friends started asking me for recipes and more information on how to be a healthy vegetarian. This blog is my answer to those questions. Most if not all of the recipes can be made vegan by omitting cheese or subbing with vegan "cheese". Email me anytime.

Thursday, October 13, 2011

Bruschetta

Sometimes, my bf and I (strike that, my FIANCE and I...since we just got engaged last night!) like to have an informal "snacky" and cold dinner - last night was one of those nights.  We hadn't made bruschetta for some time, so we whipped up a batch (recipe below) as well as a batch of hummous, and had a lovely picnic-style meal which included some fancy blue cheese, olives and french bread for dipping into the hummous. The thing I love most about homemade bruschetta is how FRESH it tastes.  It never tastes quite so fresh in a restaurant.   I was a pretty happy girl last night!

Bruschetta

4 fresh tomatoes, blanched in boiling water for about 2 minutes, then peeled, seeded and chopped
1/3 cup chopped fresh basil
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Blanching the tomatoes and seeding them (takes a few minutes, but worth it, especially if you hate tomato slime like I do) takes the longest time in this recipe.  Once that's done, mix all ingredients together.  By this time, you should have toasted your slices of bread in the oven under the broiler with a bit of olive oil (watch they don't burn!), then dish the bruschetta on top. We grated a little parmesan over the top.  SO GOOD.  I even brought leftover bruschetta and hummous for lunch today...a perfect lunch.

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7 comments:

  1. ChuckyOctober 18, 2011 at 11:20 AM

    Congrats on the engagement! Some words of wisdom to share with your fiance. My wife Tiffany gave me some simple words of advice those many wonderful years ago that have made life, oh, so easy. Yes, I shall share these with him.

    * What's hers is hers.
    * What's mine is hers.
    * What's ours is hers.
    * Yes, there is an official book of marriage but it's not necessary that I obtain a copy. If I ask my wife, she will give me the correct answer.

    Life has been simply wonderful and easy.

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  2. RocketQueenOctober 18, 2011 at 11:24 AM

    Haha thanks! Life is pretty good right now, I can only hope it continues :)

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  3. Sue Ellen MishkeyOctober 19, 2011 at 1:48 PM

    I didn't know you had a blog. I was trying to figure out what your avatar was on CDaN, and ended up here.

    Congratulations on the engagement. Everything's comin' up, RQ. I wish you the very best of luck.

    Now for the blog, some of these recipies sound good enough to eat ;)

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  4. RocketQueenOctober 19, 2011 at 1:52 PM

    Thanks! I hope you try and enjoy some :) Oh and my avatar is of the back of my neck and the Maori tattoo I got last summer - in tribute to the way the All Black are playing! Are you still engaged or have you married yet?

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  5. Sue Ellen MishkeyOctober 19, 2011 at 2:04 PM

    You know what's funny (and possibly a little sad)? When Canada played the All Blacks a few Saturdays ago, I actually thought about you and where your allegiance would lie ;)

    I'm still engaged cause I would like to finish school before we get married, so I don't have 2 concurrent debts at the same time. We have the date planned, Thanksgiving 2013, so we're planning slowly but surely.

    I will definitely use your spanikopita recipe because I love that, but I'll have to ease into the others.

    If you don't mind I'll probably come back to read your blog every now and then.

    ReplyDelete
  6. RocketQueenOctober 19, 2011 at 2:09 PM

    I'm definitely rooting for the All Blacks - my dad would have wanted it and all my cousins/aunts/uncles over there are going NUTS about it.

    We're thinking 2013 for a quickie destination wedding somewhere, too. Gonna wait and see how expensive having a baby turns out to be....

    And no, please feel free. Let me know how your food turns out :)

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  7. ShaheenDecember 26, 2011 at 10:12 AM

    Happy engagement and a happy New Year.

    I love this kind of recipe, perfect snack food.

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