Sweet Potato Apple Hash

I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos (see original pic at the bottom - it makes me cringe).  So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season!  It only has a few ingredients and it's easy to make so that's a big win in my book.  I like the red onion in this for a little color but any onion will do.  Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!  

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Makes 2 servings


Ingredients

1 large sweet potato, peeled and cut into 1/2 in cubes
Olive oil
1 apple, cored and diced
1/2 red onion, diced (about ½ cup is good)
1-2 Tbsp vegan butter (optional)
Salt and pepper, to taste


Method

Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom.  Let warm for a few minutes.  You don't want to throw your sweet potatoes into a cold skillet with cold oil - it should sizzle a little bit.

Add sweet potatoes and stir around a little to coat in the oil.  Let cook untouched for about 5 minutes.  Then give them a toss, bottoms should be a little browned, and cook another 5 minutes.  Add additional oil in needed to keep them from sticking.

Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.

Stir in butter if using, give a toss to melt it and coat everything.  Season with salt and pepper to taste and serve.

This was the original picture I posted in 2011 - I mean who would want to make that!?!  Thank goodness for today's amazing iPhone cameras!

meal.

Roasted Brussels Sprouts with Cranberries & Pecans

I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans.  A simple, perfect fall veggie side dish.  It makes a perfect vegetarian and vegan side dish for Thanksgiving too! You can even go simpler and just do these basic Roasted Brussels Sprouts without the cranberries and pecans, and they will still be awfully tasty.

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Serves 4 

Ingredients

1 16oz bag of brussels sprouts

Olive oil

Salt 

Pepper

1/2 cup dried cranberries

1/2 cup chopped roasted pecans

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes.

Turn oven off and take brussels sprouts out.  Add in cranberries and pecans and toss everything together.  Return to oven for 5 minutes or until cranberries are soft, then serve.

BEFORE

Quick Avocado Veggie Rollups with Hummus

Here's a super easy, fun vegetarian and vegan lunch idea. They go great with soup or have them as a snack.  They're great for using up some veggies, so just use what you have on hand.  I just wish I had filled mine a bit more so next time I'll add some more veggies.

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Ingredients

Tortilla

Hummus

Whole Romaine Lettuce Leaves 

Sliced Avocado

Matchstick Carrots

Thinly Sliced Red Onion

Method

Slightly warm your tortilla in the microwave.  

Spread a layer of hummus over the entire tortilla.  Top with one layer of romaine lettuce, then top with remaining ingredients.  Roll up tightly then slice into sushi size pieces.  

Lemon Garlic Kale

Glorious green kale! Simply sauteed with just olive oil, garlic, salt, and pepper. Spritzed with lemon before serving.  One tip: don't cook the hell out of it since we want to preserve some of those wonderful nutrients kale has to offer.  Just a few minutes until it lightly wilted is all it needs!

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Serves 4 as a side

Ingredients

Olive oil

1 bunch of curly kale, large rib removed, torn into pieces

3 large cloves of garlic, thinly sliced or chopped
Water

Salt and pepper to taste

Juice of about half a lemon

Method

Add enough oil to coat the bottom of the a large skillet or sauce pan and heat over medium heat.  Add garlic and saute about 3 minutes.

Add kale and 2-3 tablespoons of water, cover and allow to steam just 2 minutes.  Remove lid and toss kale around to cook evenly.  If needed, return lid and let steam additional minute.

Season with salt and pepper, transfer to a dish and toss with lemon juice and also a drizzle of olive oil if desired.

Zesty Italian Vegan Meatballs

No these don't taste like regular meatballs, but these bad boys are pretty tasty.  I used some vegan Italian sausage that I had so it gives them a nice zesty flavor and then you don't have to worry so much about adding a bunch of seasoning.  I had a Field Roast link that I cut up and threw in the food processor until it was crumbly.  Uptons Naturals also makes a great Italian sausage and there's isn't a link but instead more "ground" texture.  I highly recommend either of those.  Some other brands out there just don't taste good.  If you don't feel like cooking lentils, black beans will probably do.

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Ingredients

2 Tbsp olive oil (divided)
1/2 small onion, diced (about 1/4-1/3 cup)
2 cloves garlic, finely chopped
1/2 cup crumbled Italian vegan sausage (chop or use food processor if needed)
3/4 cup cooked green or brown lentils
1 Tbsp soy sauce
3/4 cup bread crumbs
1 flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp water)
Salt and pepper to taste, if needed

Method

Heat 1 Tbsp oil in a skillet and add onion and garlic. Cook over medium heat about 3 minutes.

Add onions, garlic, sausage, and lentils to a food processor.  Pulse several times until mixture starts to come together, drizzle in the remaining 1 Tbsp olive oil.  Pulse and once combined (not pureed) add to a mixing bowl.  Add bread crumbs and flax egg.  Mix to combine.

Roll mixture into tablespoon size balls and lay onto a parchment line baking sheet or dish.  Chill in the refrigerator for 20-30 minutes.

Pan-fry
Add enough oil to coat the bottom of a cast iron or nonstick skillet.  Heat over medium high.  Lightly dust each meatball with flour and add to skillet.  Add to skillet (should be hot enough to sizzle) and cook about minutes or until golden brown (turning half way through).

Bake
Pre-heat oven to 375 degrees.  With meatballs on a parchment line baking sheet, spray or brush with olive oil.  Bake 20-25 minutes.

Roasted Tomato Basil Soup

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Serves 3-4

Ingredients

1 heaping cup of grape tomatoes
Olive oil
Salt and Pepper

2 Tbsp live oil
1/2 large onion, diced
Pinch of salt
3 large garlic cloves
1 tsp dried thyme
1 28oz can whole plum tomatoes
2-3 cups vegetable broth
1 cup fresh basil leaves (or about a handful)
Salt and pepper to taste
Crushed red pepper for heat (optional)

Method

Pre-heat oven to 400 degrees.

Toss grapes tomatoes with olive oil, salt and pepper.  Add to parchment lined baking sheet and bake for 20-25 minutes.

While tomatoes are in the oven, add olive oil to saucepan and heat over medium-low.  Add onion and pinch of salt and cook 3-4 minutes.  Add garlic and thyme; cook 2 minutes.  

Add whole can of tomatoes with juice, 2 cups of the broth and basil. Break up the tomatoes slightly with a wooden spoon.  Bring to a boil then reduce to low and simmer uncovered for 25 minutes.  

Let cool slightly and add to a blender along with roasted tomatoes.  Puree, add more broth if you like a thinner consistency.  Transfer back to pot and season with salt, black pepper, crushed red pepper to taste.

Middle Eastern Red Lentil Soup

This is seriously one of the best things I've ever made.  It's one of those "wow this is so good I can't believe I made this" moments.  It's crazy flavorful and it's easy to make.  Proof that amazingly delicious good food doesn't have to be complicated with fancy schmancy ingredients and techniques.  One of my secrets to this is a good vegetable broth.  Some have zero flavor.  I happen to love Edward and Son's Not-Chick'n bullion cubes that I get at Whole Foods.  I use one cube dissolved in three cups of water for this recipe (package says one cube in two cups water but I reduce the sodium).

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Serves 3-4

Ingredients

2 Tbsp olive oil

1/2 onion, diced

5-6 baby carrots diced (that's what I always have on hand or use 1 carrot)

3 garlic cloves, minced or finely chopped

2 tsp cumin

1 tsp coriander

1/2 tsp smoked paprika (optional)

1 Tbsp tomato paste 

3/4 cups red lentils

3 cups vegetable broth (see note)

Juice of half a lemon (about 1 Tbsp)

Salt and black pepper to taste

Crushed red pepper for heat (optional)

Method

Add olive oil to saucepan and heat over medium-low.  Add onion and carrots with a dash of salt and cook 3-4 minutes.  Add garlic, cumin, coriander, smoked paprika and cook 2 minutes.  

Stir in the tomato paste and the lentils, then add the broth and lemon juice.  Bring to a boil then reduce to low and simmer uncovered for 25 minutes.  

Season with salt, black pepper, crushed red pepper to taste.

Puree in a blender or with an immersion blender.

Note: recommend using a quality, flavorful broth such as Edward and Son's Not-Chick'n bullion cubes. Dissolve one cube in three cups hot water for this recipe.

Maple Cinnamon Twice Baked Sweet Potato

Simply sweet potato its best.  Try this with a garnet yam (which is really a sweet potato!), my personal favorite.   The only difficult part of the this recipe is waiting for the sweet potato to bake, but rest assured it is well worth it.  After the wait is over, all you have to do is mix the sweet potato flesh with a few other tasty ingredients and bake again for just 10 minutes.  The applesauce adds a nice little tang but it can easily be left out.  Love it extra sweet?  Add a touch more maple syrup, or try a sprinkle of brown sugar on top.  Definitely do splurge and a the vegan butter as it adds just that little bit of richness.  Let's also not forget about the wonderful health benefits of the sweet potato, that bright orange flesh is a sure indicator of all the beta-carotene packed in this tuber.  They also deliver a nice dose of vitamin C, vitamin B and iron, so eat up!

Confused about the difference between a sweet potato and yam?  It's really just because sweet potatoes are often mislabeled as yams.  Check out this article for more clarification. 

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Ingredients

1 medium sweet potato, washed

2 Tbsp unsweetened applesauce

2 tsp maple syrup

1-2 tsp Earth Balance vegan butter

1/4 tsp cinnamon 

Pinch ground ginger

Pinch salt

Chopped pecans for garnish

Method

Pre-heat oven to 375 degrees.

Pierce sweet potato a couple times with a fork.  Place on a baking sheet and bake for 50-60 minutes.

Remove from oven, cut a slit down the center of the sweet potato, and scoop out flesh into a bowl.  Add remaining ingredients except pecans, a mix thoroughly and until creamy.  Make any adjustments to taste.

Spoon back into the sweet potato skin, sprinkle with pecans, return to baking sheet and bake for 10 minutes. 

Spiced Quinoa with Roasted Pumpkin Seeds

Quinoa (pronounced keen-wah) is actually not grain but rather a seed. What makes it so wonderful is that it's a plant-based, complete protein meaning it contains all nine essential amino acids (the ones your body can't produce).  Yea, that's pretty cool.  One cup cooked gives you 8 grams of protein with just over 200 calories and about 3.5g fat.  For long time I wanted so badly to love this little protein-packed wonder seed, but everytime I cooked it I found it tastless and mushy.  Yuck.  So, I decided to try using less liquid and swapped broth for water, threw in spices, garlic, etc. and voila, I was converted.

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Makes about 3 cups

Ingredients

Olive oil or cooking spray
1/2 medium onion, finely diced
3 cloves garlic, minced or finely chopped
2 tsp red wine vinegar
1 tsp cumin
1 tsp smoked paprika
1 cup quinoa
2 cups vegetable broth (water can be substituted)
Salt and pepper to taste

Pepitas (already roasted pumpkin seeds) or regular raw pumpkin seeds
Chopped cilantro

Method

Heat oil in a skillet.  Add onion and garlic with a pinch of salt and cook over medium low heat for 5 minutes or until onions are translucent.  Add vinegar, cumin, smoked paprika, quinoa; stir o combine everything and cook just a minute.  Add in broth and stir.  Turn heat up and bring to boil, then reduce to low and simmer covered 15-20 minutes or until liquid is absorbed.  If there's still too much liquid, you can removed cover and cook a few minutes longer.  Garnish with pumpkin seeds and cilantro. Serve as a side dish, add beans to make it a main dish, or add to a wrap with veggies.


*To roast pumpkin seeds just lay on a baking sheet, spray with cooking oil, and bake at 350 for a few minutes until they start to turn golden.  I’ve never actually timed it but they always turn out ok.

Vegan Frijoles Charros

One day I'll get around to soaking dried beans overnight and cooking them for hours, but that's not today.  There's never enough time.  So I figured out a way to cheat use canned pinto beans while still developing a sauce for them to bathe in.  Very flavorful and so easy!  

Bonus: you can puree them or mash with a fork and you've got healthier refried beans or add a little extra broth or some salsa, puree and you've got yourself a dip.  I just love taking one recipe and morphing it into several different dishes.

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Makes about 2 - 1 cup servings

Ingredients

Cooking spray or oil
1/4 cup diced onion
1/4 cup green pepper
2 cloves garlic, chopped
1 tsp chopped jalapeno (optional)
1/2 cup diced tomato
2 tsp cumin
1 tsp chili powder
1/4 tsp chipotle powder (spicy) or smoked paprika (mild)
2 tsp red wine vinegar
1 1/2 cups vegetable broth
Salt and pepper to taste
1 can pinto beans, drained and rinsed

Method

Heat a lightly oiled, high-sided skillet over low-medium then add onion, pepper, garlic, and jalapeno with dash of salt.  Cook 5 minutes being careful not to let the garlic get brown.  Stir in tomato, cumin, chipotle or paprika, vinegar and let it cook for a minute, then stir in broth.  Simmer uncovered for 10 minutes.

Transfer mixture from the pan to a blender or food processor and puree.  Add back to the pan, season with salt and pepper to taste, and stir in the beans.  Let them cook over low heat for 5 minutes, then serve.

 

 

Summer Strawberry & Avocado Salad with Basil Dressing

I must confess I often roll my eyes when I see salad with fruit in it on a menu.  It's definitely not one of my favorite food combinations.  However, I love pairing avocado with fruit so I thought I'd give strawberries a shot.  Normally I try everything in sandwich form but I this time I thought I'd get some mache lettuce (pronounced "mosh"), throw in some toasted nuts, and top with some leftover basil cashew cream sauce that I use on pasta.  Turns out it doubles as a salad dressing and basil goes so well with strawberries.  If just making it as a dressing, I simplify it a bit, cutting out the onion and sauteeing. 

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Ingredients

Lemon basil cashew cream dressing (makes about 1 cup)
2 garlic cloves
1/3 cup cashews soaked overnight
1 Tbsp lemon juice
1/4 - 1/3 cup vegetable broth, water from cashews or plain water
1 handful of basil leaves (or more to taste)
Salt and pepper to taste

Mache lettuce (or spring greens)
Sliced strawberries
Sliced avocado
Slivered almonds, toasted (also good with toasted pine nuts or pepitas which are roasted pumpkin seeds)

Method

Add dressing ingredients to a blender and puree.  Simply plate your salad ingredients and pour dressing over it.

Southwest Black Bean, Corn, and Rice Salad

So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave.  Oh and it's versatile too.  You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want.  The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

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Serves 2-3 as a side dish

Ingredients

1 tsp cumin

1/2 tsp chili powder

1/4 tsp chipotle powder or cayenne (optional)

1 Tbsp canola oil

1/4 cup vegetable broth

2 Tbsp red wine vinegar

2 cups cooked brown rice, barley or another grain

3/4 cup cooked black beans (about half a can drained)

3/4 cup frozen corn, thawed

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Method

Mix spices, oil, broth and vinegar in a large bowl.  Add remaining ingredients and stir until everything is combined and mixed with the dressing.  This is best if left to chill in the refridgerator 1-2 hours before serving.



White Bean Barley Soup with Kale

Spring may be just around the corner but soup season isn't over just yet.  I've made this simple, hearty soup with few ingredients that make for a very satisfying, healthy meal.  I especially love the barley in this because of the great texture it adds, not too mention it's a whole grain with abundant health benefits.  Lower cholesterol, anyone?  It's packed with fiber and phytonutrients like all our other little plant friends so yea, it's good for us.  Let's not forget kale, the super green I've added here.  I go with the lactino kale (also called dinasour kale for its bumpy texture) and cut it up in small pieces because who wants to eat a giant leaf in their soup.  No thanks.  Throw it in at the end, just long enough to let it wilt.  You don't want to cook away all it's precious disease-fighting nutrients.

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Serves 6

Ingredients

Olive oil or broth for sauteeing
1/2 small onion, diced
1/2 cup diced carrots
2 cloves garlic, finely chopped
1-32oz. container low-sodium vegetable broth
1/2 cup pearled barley (of gluten-free grain)
1-15oz. can great northern beans, drained and rinsed
1 tsp. finely chopped fresh rosemary (optional)
2 cups chopped kale
Salt and pepper to taste

Method

Heat the oil in a large pot over medium heat. Add the onion, carrots, garlic, pinch of salt and cook stirring occasionally until the vegetables are tender, about 5-7 minutes.

Stir in broth and barley, increase to heat to high and bring to a boil, then reduce to low and simmer about 20 minutes or until barley is tender.

Two choices for the next step:
Option 1: Stir in beans, rosemary and kale and cook a few minutes long until kale is wilts.  Season with salt and pepper and serve.

Option 2 (for thicker consistency): Transfer half soup to a blender with half the beans.  Puree and then pour back into the pot.  Stir in rosemary and kale, cook a few minutes long until kale is wilts. Season with salt and pepper and serve.

Spicy Tofu and Avocado Maki Rolls

 

Ingredients
(Quantities are up to you but I have listed what I used)


Sticky rice (I use Annie Chun's Rice Express - 1/2 container or about 1/2-3/4 cups rice per roll)
Rice vinegar (about 1/2 tsp per 1/2 cup rice)
Soy paper or nori (I used these soy wraps that I got at Whole Foods)
Precooked teriyaki style tofu, cut into thin strips (I used the kind by Wildwood and 1/4 of 1 block for each roll)
Sriracha sauce (as much as you can handle)
Sliced avocado (roughly 1/4 of an avocado per roll)
Cilantro leaves
Toasted sesame seeds

Method

These are basically the instructions that I follow if you want to be all professional about it.  But Simply put here's what I did:
Get a bowl of water for dipping your hands so the rice doesn't stick to them. Get your bamboo mat out and wrap tightly in plastic wrap.  Then lay your soy paper sheet or nori on it.  (The soy paper is large so next time I'll probably cut it in half.)

Add rice vinegar to rice and mix.

Dip hand in water, then take a handful of rice, roll into a ball and then press out all over your soy paper or nori.  Sprinkle with sesame seeds.

Toss tofu sticks with a bit of sriracha sauce.  Lay across the center with avocado slices, then sprinkle with cilantro leaves. See pic below.

For rolling I literally just followed how it was done in the video.  I find that watching someone else do it a lot easier than reading step by step instructions. 

Vegan Tomato Bisque with Cashew Cream

 

 

Another great use for cashew cream.  Making creamy soups healthy but subbing for the heavy cream.  I puree this is 2 batches because it doesn't all fit in my blender and one batch I don't completely puree because I like to have some texture but that's just my preference.  This can also be a very tasty tomato soup without the cashew cream.

 



 

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Makes 4-6 servings

 

Ingredients

 

Cashew Cream

1/2 cup cashews, soaked over night (or at least an hour in hot water)

1/3 cup unsweetened almond milk

 

1 Tbsp olive oil

1 Tbsp Earth Balance vegan butter

1 medium onion, diced

4 cloves garlic, finely chopped

1 tsp dried thyme

Pinch of salt

3 Tbsp flour

3 cups vegetable broth

1 28oz can whole plum tomatoes (preferably san marzano tomatoes), roughly chopped

Salt and pepper to taste

 

Method

 

Heat olive oil and butter in a large soup pot over low heat.  Add onion, garlic, thyme, and salt.  Let cook 10 minutes, stirring a few times.

 

Stir in flour and cook for a few minutes stirring constantly.  Pour in broth and tomatoes, turn up to medium heat and continue to stir until it comes to a boil.  Lower heat and simmer 20-30 minutes.

 

While simmering, make cashew cream by cashews (drained from the water they soaked in) with the almond milk until completely pureed.  Add more almond milk if necessary.

 

When soup is done cooking, stir in cashew cream and salt and pepper to taste.  Puree in blender in batches. 

 

 

©2013 Rachel Morris

 

 



 



 



Sweet Potato Cakes with Sage and Caramelized Onions

 

These little sweet potato cakes are lightly fried making them crispy on the outside, soft and creamy on the inside.  The caramelized onions pairs well with the sweet potato as does the sage.  They're great just by themselves or you can form into large patties and eat them as a veggie burger.  They would be great on rich brioche bread or if you're vegan, look for a similar soft bread without the butter and eggs.  Potato roll?  Mmmmm...

 

 

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Makes 12

 

Ingredients
 

1 medium sweet potato

1 Tbsp vegetable oil

1/2 onion, diced

2-3 cloves garlic, finely chopped

4 fresh sage leaves, roughly chopped

1-15oz. can white beans, such as great northern or cannellini

1/2 cup bread crumbs (plus more for coating)

Salt and pepper to taste

1-2 Tbsp vegetable oil for frying

 

Method
 

Pre-heat oven to 375 degrees.  pierce sweet potato a couple times with a fork.  Place on a baking sheet and bake for 50-60 minutes.  Once cooked and cooled, scoop sweet potato flesh from skin, transfer to a bowl and stir until mostly smooth, a few small chunks is fine.  Set aside.

 

Heat oil in a skillet, add onion and saute for 8-10 minutes over medium heat.  Add garlic and sage, saute 2 minutes. Remove from heat , set aside.

 

Add beans and onion mixture to a food processor and pulse several times until combined but do not puree.  Transfer the bowl with the sweet potato, add bread crumbs and stir.  Add salt and pepper to taste.  Transfer bowl to fridge for 20-30 minutes (chilling will help the patties to hold together).

 

Form into small patties and cook over medium heat in a skillet coated oil, about 4-5 minutes per side.

 

 

 

 



Roasted Brussels Sprouts

Why do brussels sprouts get such a bad rap?  Roast them and they're quite delicious. 

Ingredients

2 cups brussels sprouts, quartered
1 shallot, thinly sliced
Olive oil
Salt and peper

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts and shallots with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes. 

Perfectly Roasted Cauliflower

 

Cauliflower may not be the most exciting of vegetables, but when you simply roast it with olive oil, salt and pepper, and maybe a little garlic, it's a whole other story.  This roasted cauliflower is not only delicious on it's own, it's great in pasta.  It acts as filler, adding volume to to your dish without taking away from the other flavors.  Perfect with a pasta and marinara, pesto, or just olive oil and lemon.

Ingredients

1 head cauliflower, cut into florets
Olive oil
Salt and Pepper

Method

Pre-heat oven to 425 degrees.

In a bowl toss cauliflower with just enough olive oil to thoroughly coat.  Sprinkle with salt and pepper and toss again.

Transfer to a baking sheet and bake for 20-25 minutes.  Halfway through mix up the cauliflower so they will all get evenly browned. 


Variations:

Add chopped fresh garlic or garlic powder in the last 5 minutes, so the garlic doesn't burn.

Add pine nuts in the last 5 minutes, again so they don't burn.

Sprinkle with parmesan or pecorino romano.

Old Bay Roasted Chickpeas

I absolutely love roasted chickpeas.  They're great in salads, wraps or just for snacking.  Not only are they versatile, but so simple to make.  You just need to toss with a little oil and your favorite spices.  Try cumin and chili powder for a Mexican flavor or just some garlic powder, salt and pepper.  I happen to love Old Bay so recently I gave that a shot and they were pretty amazing!

Ingredients

1 cup or half can of chickpeas, rinsed and drained

2 tsp olive oil

Old Bay Seasoning (I use the less sodium), as much as you want

Method

Preheat oven to 425 degrees.

Toss chickpeas with oil then sprinkle with Old Bay.  Mix with your hands, getting the seasoning evenly distributed. Add more seasoning if desired.

Place in a single layer on a lightly greased baking sheet.  Bake for 20-25 minutes or until desired crispiness is reached; shake the pan halfway through. 



Summer Tomato Bruschetta





Serve this on crostini, pasta, salad, pizza or just eat with a spoon.  It's always delicious! 

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Ingredients

2 tbsp olive oil (preferably a higher quality)
1 clove garlic, grated or finely chopped
1 tsp balsamic vinegar
Salt and pepper to taste
2 cups grape tomatoes, quartered (remove some seeds if desired)
1 small handful basil leaves, cut into thin strips

Method

In a large bowl whisk olive oil, garlic, vinegar, salt and pepper.  Add tomatoes and basil, give a quick stir and voila.  Fresh tomato bruschetta!