Some Vegetarian and many Vegan recipes. Both made-up and inspired by other recipes. Part of RenartsWorld. No fancy photos, no long texts to scroll through. Just great, honest recipes!
I highly recommend you try this typical Andalusian recipe as it is surprisingly delicious, simple and healthy.
Ingredients:
one ripe avocado
one large orange
extra virgin olive oil
salt to taste
bread (optional)
Cut the avocado and the orange into pieces, mix in a bowl and sprinkle with salt and abundant extra virgin olive oil!
Very nice to eat with fresh bread to soak up the lovely mixture of olive oil and orange with the bread.
Preparation
Toast the sliced bread and rub each slice with a clove of fresh
garlic. Drizzle some extra virgin olive oil over the toasted bread
and then sprinkle it with a little salt. Now you add some raw slices
of mushrooms on the bread and your tapa is ready to eat.
Don’t let appearances fool you; this is actually a delicious
surprise for your taste buds! DO TRY THIS AT HOME!
Enjoy!
Bruschetta as an appetizer or as a snack, it is always a success! This starter, originally from Italy, is easy to prepare and very tasty! The ‘Bruschetta’ was already known in Central Italy as from the 15th century and today it is a standard item on most Italian menus. The basis of a bruschetta is a slice of bread, preferable a good quality, home-made style bread or a French baguette.
Bruschetta with tomato and oregano
Ingredients
• Good quality home-made style bread or French baguette
• 3 tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt
• Oregano
Preparation
Toast de sliced bread and rub each slice with some raw garlic. Cut the tomatoes into small cubes and put some of the tomatoes on the sliced bread. Then sprinkle this with some salt to taste and oregano. Finally you drizzle some extra virgin olive oil over the top.
Traditional tomato basil bruschetta
Ingredients
• Good quality home-made style bread or French baguette
• 3 medium sized tomatoes
• 3 or 4 fresh basil leaves
• 1 clove of finely chopped garlic
• Extra virgin olive oil
• Salt
Preparation
Cut the tomatoes into small chunks. Cut or tear the fresh basil into small pieces and add this and the finely chopped garlic to the tomato. Then add a good splash of olive oil and salt to taste. Allow this to soak for about an hour. Serve on freshly toasted bread.
Bruschetta with olive paste
Ingrediënts
• Good quality home-made style bread or French baguette
• 100 grams pitted black olives cut into small pieces
• 3 mushrooms, cleaned and finely chopped
• Half of a small onion, finely chopped
• 1 or 2 finely chopped cloves of garlic
• Pepper and salt
• Extra virgin olive oil
Preparation
Heat about 3 table spoons of olive oil in a frying pan. Glaze the onion and the garlic. Add the olives and mushrooms and pepper and salt to taste. Simmer this on a low heat for approximately 5 minutes. Take off the heat and when cold you put it into a blender and mix until you have a smooth paste. Spread on the toasted bread.
Bruschetta with mortadella and ricotta mousse
Ingredients
• Good quality home-made style bread or French baguette
• 5 slices of mortadella
• 3 tablespoons of ricotta cheese
• Salt (optional)
Preparation
Mix all the ingredients in a blender until you have a smooth paste. Add some salt to taste (optional) Serve on freshly toasted bread.
