8-12 slices whole grain bread or baguette
2-3 medium beets, cooked
1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
3 tablespoons in olive oil to brush the bread
1 tablespoon agave or maple syrup to drizzle on the bread
thyme for seasoning and garnishing

for the vegan blue cheese:

1/4 cup cashew nuts, chopped
1 cup millet, cooked
1 tablespoon onion powder
1/4 teaspoon garlic powder
2 tablespoons lemon juice
2 tablespoons tahini
1-2 tablespoons white miso
2 teaspoons cider vinegar
4-6 tablespoons nutritional yeast
1/2 teaspoon dry mustard
pinch nutmeg
2 tablespoons fresh parsley, chopped
1 teaspoon fresh chives, chopped

1. Prepare the vegan blue cheese first or a day or two ahead of time.

2. To make the vegan blue cheese,put the cooked millet in a food processor and pulse to make a smooth paste.

3. Add the chopped cashews and pulse again.

4. Add the tahini, lemon juice and miso and again pulse.

5. Add the seasonings and rest of the ingredients and pulse to blend.

6. Taste and season accordingly.

7. We found it to be perfect at this stage.

8. This recipe remains as a smooth spread. It can be thinned to make a nice salad dressing. The recipe can keep in the refrigerator in an air-tight container for 3-4 days.

9. To make the bruschetta,slice the bread and toast or grill.

10. While the slices of bread are toasting, slice the beets in medium thin slices.

11. Place the toasted bread slices on a cookie sheet.

12. Lightly brush the toasts with olive oil and then drizzle (about 1 teaspoon per bread) a bit of agave or maple syrup along the top. Not all over – just lightly drizzled here and there.

13. Place the beet slices on the bread, and a generous dollop of vegan ‘blue cheese’ on top of the beets.

14. Sprinkle the top with fresh thyme leaves.

15. Place in the oven to grill for a few minutes to lightly brown the tops and warm.

I would use plain soy milk to thin for the salad dressing.