We decided to include a tasty 3 course DIY plant based meal plan in our first magazine issue, partly because we knew valentines day was coming up but also because with us all being unable to go out to restaurants to be wined and dined, this is an alternative way to bring that special 'night out' feeling home and show someone you really care.
The recipes are quite simple and the ingredients easy to pick up, but the end result looks as though you have made a huge effort, which let's be honest, is what we all are aiming for!
First up is a fresh and delicious starter: Tomato, basil and red onion bruschetta
To make 4 bruschettas:
Half a punnet of cherry tomatoes
Half a red onion
1 clove or garlic
4 slices of sourdough bread
4-5 tbsp of olive oil
2 tbsp of balsamic oil
A handful of fresh basil
Salt and pepper to season
Preheat the oven to 180 degrees then peel and chop your garlic in half.
Grab your sourdough and rub the garlic all over each slice, front and back. Take a couple of tbsp of olive oil and rub it all over the bread too, again both sides.
Put in the oven until they are golden and crispy (about 10-15 minutes) remembering to turn half way through.
In the mean time finely chop your tomato, onion and basil and mix together in a bowl. Add a dash of salt and pepper to season and the rest of your oil.
Once the bread is done, plate it up, add your topping and serve with a drizzle of balsamic over the top.