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

Herb& Garlic Savoury Pancakes w/ Shredded Beets & Chickpeas!

MORTAR & PESTLE

1 cup flour

1 small beet, peeled and shredded (using a cheese grater)

1/2 cup chick peas, mashed (using a mortar & pestle)

1 large clove garlic, mashed (using a mortar & pestle)

herbs & spices of choice:

(parsley, thyme, basil, cumin, coriander, etc)

salt & pepper to taste

1/2 cup rice milk

Cook in a frying pan with oil of choice until golden brown! 

Serve with maple syrup and/or savoury sauce (such as chimmichurri!)