Cool down with this delicious vegan-friendly bruschetta that’s bursting with colourful veg!
My life InaSnap
Ever since I started my new Marketing Internship at a rapidly growing delivery service in Sydney, life has been quite busy. Sure, #adulting is hard, but I’ve honestly enjoyed every minute of every day, writing copy, producing videos, and practicing the art of faking it till you make it. Here are some of the cool things I’ve been up to so far. To keep up to date with my exciting foodie adventures, follow me on Instagram at @brendonthesmilingchef!
As a uni student, I used to think you’d finish your degree knowing everything you could possibly know about a subject. So if you finished a course in Microbiology you’d walk out knowing everything that there was to the subject with a graduate job in tow. In my case, at the end of my Media Degree I would have ideally graduated as a competent writer, with a solid understanding of film, photography, web development and even a basic understanding of Media Law and a bit of Marketing.
The truth is, new systems, technologies and ideas are being developed at every minute. Think about the constant updates made to platforms like Instagram and Facebook for a second and you’ll realise just how fast things change. With every update comes the opportunity to learn new skills and techniques to get the job well done.
The great advantage to 21st Century life is that the answer to everything lies within a quick Google search. You could even type in, “what is the meaning of life” and find an answer. [For the purpose of fact-checking I did exactly that…although the answers were quite philosophical and vague, pointing to further questions]. Some of my most popular searches at the moment have included, “How to add a watermark logo in Adobe Photoshop” or “How to use Premiere Pro”. The truth is that for every creative idea you come up with, someone has probably come up with it before, and has created a YouTube video, written a book or at the very least blogged about it already. All you have to do is watch/ read to find the answers you seek.
How to spend less time in the kitchen and enjoy the sunshine
As much as I love to cook, there are times when even I simply cannot be bothered to spend hours in the kitchen. Take right now for instance. It’s Autumn in Sydney but boy it sure still feels like Summer. With temperatures set to soar between 28-31ºC over the next couple of days, the sun certainly isn’t shying away.
We Sydneysiders certainly love our sunny days, which mean more time to spend outdoors at fun festivals and events all across the city and wider regions. On their way to Sydney are the Sydney Royal Easter Show and Taste of Sydney which will surely promise some exciting insights into food trends and agricultural developments. I’m super pumped for Burgerpalooza, hosted by Hashtag Burgers, which promises to be Sydney’s biggest and best burger festival. All the big guns including Bar Luca, Pub Life Kitchen and The Milk Bar by Cafe Ish will be showing off their best buns at this free event.
To make the most of this fabulous weather, I’d rather be outdoors in the afternoons, enjoying the stunning orange and purple sunsets we get here in Sydney. On days like these, I swap tedious prep for simple salads and gorgeous open sandwiches, like my Tomato, Avocado and Broccoli Bruschetta. It’s a great vegan-friendly lunch that’s packed with plenty of fresh and colourful summer veggie delights. Best of all, there’s no stove-top cooking required and you can enjoy the benefits of a raw food meal!
Easy Tomato, Avocado and Broccoli Bruschetta
Prep Time 10 mins | Cooking Time 5 mins | Serves 4
- 4 Roma tomatoes
- 2 large avocados
- 1 large broccoli
- 2 bunches spring onions
- 2 tbsp olive oil, plus extra to serve
- ½ lemon, juiced
- 1 small green chilli, finely sliced (optional)
- 8 slices Ciabatta
- 1 tub store-bought hummus
Make the topping. Wash and dry the vegetables. Dice the tomatoes in 1cm cubes. Slice the avocado in half, carefully remove the stone and stop out the flesh using a metal spoon. Dice the flesh into 1cm cubes. Trim small florets from the stem of the broccoli. Slice of any dry edges from the stem, then finely slice or chop. Slice the spring onions. Toss the prepared vegetables in a large salad bowl with the oil, lemon juice, chilli (if using) and salt and pepper to taste.
Toast the bread. There’s absolutely no fancy chargrilling involved here, which means less washing up. Simply toast the bread slices in a toaster or grill press until crisp.
Assemble the Bruschetta. Lay the toasted bread among four serving plates. Spread each slice with the hummus, then top with the tomato and avocado mixture. Drizzle with a little more oil and season with salt and pepper before serving.
- There’s no need to be too fancy with the bread. Even regular supermarket loaf makes a great base for this Bruschetta.
- The great thing about this recipe is that you could use pretty much any topping you like. Try asparagus, cucumber and cashews or even crumbled feta on store-bought beetroot hummus.
- To pronounce ‘Bruschetta’ like a pro, say “Brusketta”. In Italian, ‘che’ produces a similar sound to the letter ‘k’ in English.
I love creating vegan recipes, especially during Lent when I often try to reduce the amount of animal products I consume. If you’re looking for great vegan-friendly recipe ideas why not check out my Raw Zucchini Spaghetti with Kale and Coriander Pesto, or start your morning the right way with a bowlful of my No-cook Lactose-Free Cinnamon and Honey Oats for breakfast. Can’t find a recipe you’re looking for, leave me a quick message in the comments section below and I’ll create one for you!
P.S. My Snapchat could do with some lovin’ follow me at bthesmilingchef
Happy cooking and keep smiling,