Pesto polenta bruschetta

Pesto polenta bruschetta

 

 

 

 

 

 

 

Ingredients (serves 2-4)

• Quick cook polenta
• Water (amount varies depending on how much polenta used- see polenta packet instructions)
• 2-3 tbs vegan pesto divided between polenta and the topping
• 1 onion- chopped finely
• 2 handfuls tomatoes- chopped
• Half a red pepper- chopped
• 2 handfuls spinach
• A few sprigs of fresh basil
• Vegan parmesan- optional

Instructions

• Cook the polenta according to the packet instructions and then pour/spoon immediately into a lined loaf tin (size based on the amount of polenta you’ve cooked up). Allow to cool and set in the fridge.
• Once set, cut into 1cm thick slices before frying on a griddle for approx. 5 minutes. each side to achieve a slightly golden crisp coat (mine should have had a little longer ideally). You couod oven bale the polenta. Note any extra polenta can be stored in the fridge for a few days prior to its second cooking.
• Meanwhile, prepare the bruschetta topping by combining all the remaining ingredients and toss together with the remaining tablespoon of pesto.
• If serving the polenta hot, heat the topping through before spooning over. Alternatively, both polenta and topping can be served cold.
• Dust with a little vegan parmesan if desired.

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Thought dessert aren't my favorite - I used to love chocolate when being younger, but the negative thing was that I had overweight cause of the chocolate. When eating chocolate I can't stop.

But when I came across this recipe I had to try, it sounded just so good, AND the cake was good!!!!

You may wonder about the wine in it, but hey why not. There are many recipes which calls for alcohol. It tasted light winy and I liked it. Gotto do this cake again.

Make this cake the day before you plan to eat it, it taste much better a day after.

 

Red Wine chocolate Cake

 

 

 

Ingredients:
1 ½ cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
¾ cup unrefined cane sugar
½ tsp salt
1 tsp vanilla powder
5 table spoons extra virgin olive oil
¼ cup strawberry jam
1 cup red wine

Direction:
Preheat the oven at 150 degree Celsius.

Combine all the dry ingredients together in a bowl. In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.

Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.

Let the cake cool well on a wire rack before you cut it.