If you didn't know (or if I haven't made it clear yet) my fiancé and I are Vegan and I am also Gluten-Free. So, we are often looking to make the clean, delicious veggies and carbs flavorful and unique, because we don't switch our "meats" to change things up. We just have to, well, change things up.
So, on tonight's menu:
Bruschetta
Carrot and Ginger Soup (premade)
Bruschetta:
Grab some yummy Gluten Free bread (you have to check that it's also vegan. Can't totally get vegan? that's okay. What you usually run into are Egg or Milk. Sometimes we bend the rules just a bit because I have to be very careful on the Gluten side, so sometimes the Vegan has to be a bit flexible)
Drizzle olive oil and grill on the stove for a few minutes on each side until it's browned.
Flip and drizzle a bit of vegan cheese on top so while the other side is browning the cheese can melt down
Put on plate and spoon out pre-made bruschetta topping if you don't have time to make your own
Pre-made Carrot Ginger Soup.
REALLY sweet, almost like sweet potato soup / purée, which was too sweet for what I wanted. So, I added garlic powder, oregano, and rosemary. I also threw in a big spoonful of the bruschetta topping, and a bit of the juice from a glass container of kalamata olives for acidity.
Much better!
Enjoy!
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