Recently in the news there has been so many things contaminated with Listeria or Salmonella and such things. It is so gross! Not to mention I was a bit paranoid since I actually bought hummus from Sabra (I know, I know it was a dumb thing since its so easy to make). I am just glad we didn’t get any weird symptoms after eating the whole container! This made me think, it is so easy and less of a junk food to just make things at home. It will cost way less and last way longer too! What you see in the video could easily last 4 days if we weren’t such happy eaters.
In this video we will show you how to make bruschetta but adding dips. Dips from artichoke, hummus, and pesto. Usually bruschetta are made with olive oil, mozzarella, tomatoes, and in the oven 2 times. But for this recipe we took the cheese out and the bread.
The bread though can be bought at your local health or natural store. Bread itself is easy to make and don’t even have to use eggs or milk. For the fake cheese use whichever you like best. Also Buzzfeed has a great list of diy cheese recipes if you have the time or patience. The best bread to use is French bread or something similar to that. As for the olive oil, we used a lot. So this will make you have to work-out the day after. So stop buying store remade things! Look in your market and you will so how many simple things you can do from such normal ingredients that still taste awesome!
Music is from Krisiun make sure to check out their new album coming soon!
Ingredients
Artichoke 120 OZ
Olive Oil 1/2 Cup
Lime 1/2 cup
Fake cheese 1 cup
Garlic 1 Clove
Chickpeas 250 Grams
Basil 3 Branches
Walnuts 1 Cup
Vegan Bread
Start by preheating the oven at the max temperature. For the hummus add chickpeas, onion, and olive oil together. Blend it all together and keep putting olive oil when it gets to pasty. Meanwhile Prepare the bread by adding olive oil and himalayan pink salt. Put in the oven for 5 minutes in max temperature.
When the hummus starts getting creamy it is ready! The bread should also be ready when it gets golden.
For the pesto add basil leaves, fake cheese, walnuts, himalayan salt, and olive oil. Again, put olive oil when it gets too pasty. When it is creamy and dense just dump it in the plate.
For the artichoke dip, just add all the artichoke hearts with olive oil and blend till its creamy. Then cut a tomato for the condiment.
Start spreading the dips in the bread softly and slowly.
Cut some parsley and add it with the tomato on top of the bruschette.
And now its all done! Enjoy!
If you guys have any questions about substitutions or even products feel free to message me! Also if you want me to cover a dish in specific just contact me!
the tattooed vegan bunny 