Mango and Papaya Bruschetta

I love colour, my teenage self would have been so angry at that statement.  You know with all that teenage angst and I only wear black attitude, but my teenage self should just keep it zipped.

Give me a meal that looks like a beautiful rainbow, well now you’re talking. This bruschetta feels like spring on a plate, the colours are lively, its the perfect sweetness to go on a delicious toasted baguette.  Its also looks beautiful on a platter and will surely impress all your friends.




  • 1/2 cup diced mango
  • 1/2 diced papaya
  • 1 tomato, chopped
  • 1 small red onion, diced
  • 1 small red pepper, diced
  • 1 tsp chopped cilantro
  • 1 tsp chopped mint
  • 1/4 cup olive oil
  • 1/4 red wine vinegar
  • 1 tsp liquid sweetener
  • salt and pepper to taste
  • slices of French bread, toasted


In a bowl combine the mango, papaya,tomato, red onion, red pepper, mint and cilantro.

In a small bowl combine the oil, vinegar and sweetener.

Toss the tomato mixture with the vinaigrette until well coated.

Place the mixture on the toasted French loaf and season with salt and pepper.  Serve Immediately.


If you want to make this in advance:  Make the tomato mixture and leave in the fridge until ready to assemble.

Garlic and Herb Bread knots

These little bread knots are just incredible.  Its amazing dipped in soup and even better just devoured by themselves.  I give them a toss in the garlic oil, but feel free to brush them instead.  I really like them soaked in garlic and herb oil, but that’s just me.




  • 3 cups all purpose flour
  • 1 sachet instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water
  • 1 tbsp oil


In a small bowl combine the water, sugar and yeast, stir and let sit for 10 minutes or until foamy.

In a large bowl combine the flour, salt and yeast mixture.  Combine until it forms dough.  Coat with oil, cover and let sit for 30 minutes.

Preheat oven to 400.F.

Punch the dough down and start forming your knots.  Place on baking sheet and bake for 12-15 minutes or until golden brown.

Garlic and herb coating

  • 4 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast – optional
  • 4 cloves garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Combine all ingredients in a bowl and toss the hot knots in the mixture until well coated.

Have a great weekend!

Pita Flatbread

Oh bread, why do you have to be so delicious?  With so many people giving up gluten, I kind of feel bad posting this delicious recipe, but really this flat bread is so soft and delicious and smells like heaven send down some dough angels.

Why make pocketless pitas? Vegan chickpea gyros, that’s why! Well that’s a recipe for another time, the possibilities are endless with these delicious flatbread! flatbread pizza’s, Greek tacos or just dip it in peanutbutter.





  • 3 cups all purpose flour
  • 1 package instant yeast
  • 2 1/2 tsp sugar
  • 2/3 cup warm water
  • 1/2 cup soy milk
  • 2 tbsp olive oil
  • 1 tsp salt


In a large bowl whisk together the yeast, warm water and sugar.  Let sit for 5 minutes or until foamy.  Add in the milk, olive oil, salt and 1 cup of flour.   Mix until well combined.  Add the remaining flour until a dough has formed.   Remove dough from bowl and knead on a well floured surface for 5 minutes.  Transfer the dough back to the bowl and coat with oil.  Cover and let sit for 45 minutes.

Press dough down and divide into 6 equal portions. Working with one piece at a time, roll the dough into a round disc.

Heat a large non stick pan on medium high heat.  Once the pan is hot, add the flatbread and cook until bubbles appear on the surface and the bottom is golden brown, flip and cook the other side.  Conitinue with the rest of the flatbread.

Store in an airtight container, these are best served the day prepared, but can also be reheated by placing a damp paper towel over it and placed in the microwave for a couple of seconds.