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My Vegan Kitchen

Can baked beans on toast be an exciting breakfast?

Imogen Taylor - Monday, September 21, 2020

Can baked beans on toast be an exciting breakfast?

Damn straight! It's all about the salsa... Flavour, Flavour, Flavour!

  

The Chimmichurri Salsa .

In character, it is sharp and tangy - a uniquely Latin American flavour! 

- typically comprising spices, garlic, onion and vinegar. And a wopping great bunch of parsley!

Here is my recipe from a recent post:

1 bunch flat-leaf Parsley 
8 to 10 cloves Garlic, peeled
3 tbsp Lemon or Lime juice
1 tsp Red Chile Flakes
1 tbsp Red Wine Vinegar
1 tsp Oregano
1 generous tsp ground Cumin
1 small red onion, chopped
1 tsp Salt
1 tsp Black Pepper
a half cup Oil

Place all the ingredients except the oil in a blender and whizz till loosely pureed. Add the oil last and mix till emulsified. Don’t allow the mixture to reduce to a homogenised pulp; rather - allow the ingredients to remain identifiable! 
Store in a container and refrigerate for up to 3 weeks. Make this as hot as suits your palate. You may prefer to use a quantity of fresh chillies instead of the dried chilli flakes - go ahead!


Variations. You could also include fresh basil, coriander, and even shallots! Make it your own..

To put this dish together:

1 loaf of fresh baguette, sliced on the diagonal and toasted in the oven (or use your toaster)

vegan butter for the toast

1 tin baked beans, heated in a pot on the stove

1 avocado, sliced on the diagonal

cherry tomatoes, halved

lashings of the chimmichurri...

fresh herbs, coriander is best!

Optional - sliced spring onions for garnish

I think you get how to assemble it?

 @thegastronomicalworkshop

    

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