Sunday, March 3, 2013

Bean Dip & Roasted Veggie Open-Faced Sandwiches

Bean Dip & Roasted Veggie Open-Faced Sandwiches

Italian Bean Dip
1 can fava/broad beans
1 tsp parsley
1 bay leaf
1 tsp thyme
1 tsp oregano
1/3 red onion
3 garlic cloves
juice of 1 lemon
salt & pepper to taste
2 tbsps. olive oil

Market Fresh Sourdough Bread
-slice thick and bake for 5 minutes with drizzled oil and balsamic vinegar

Roasted Veggies: roast on 350 degrees for approx. 25 minutes

-1 beet, sliced > sprinkled with thyme and salt
2 large carrots, quartered > covered in pepper, balsamic vinegar and chopped ginger
2 red peppers, sliced > with a chopped garlic cloves, oregano and basil
1 head of kale, chopped > sprinkled with smoked paprika, cumin, curry powder and nutritional yeast

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