Name: Black eyes beans & roasted red pepper dip
Cuisine: vegan
Ingredients: 2 roasted red peppers, or from a pot, drained; 250 gr boiled black-eyed beans or 1 BPA-free can, salt free, drained and rinsed; 2 garlic cloves, crushed; 1 tsp finely chopped jalapeño pepper, or to taste; 3 tbsp tahini; 1 tbsp pureed peeled lemon; 1 tsp Savory spice mix (nutritional yeast, onion powder, dried parsley, dried basil, dried thyme, garlic powder, mustard powder, paprika powder, ground turmeric, celery seed); 1 tsp white miso paste; 1 tsp smoked paprika; sliced raw vegetables, for dipping

Description

The turmeric gives a warm golden color to this festive breakfast that contains six ingredients from the ” Daily Dozen ”. All in one recipe.

Ingredients

Scale

Berry Syrup
140 gr fresh or thawed frozen berries of choice
1 to 2 tbsp date syrup
French toast
300 ml almond milk
2 tbsp ground flaxseed blended with 60 ml warm water
1 tbsp date sugar
1 vanilla pod, 2.5 to 4 cm, cut open and scraped (or vanilla extract)
1 piece of fresh turmeric root, about 0.5 cm, grated (or turmeric powder)
1 tsp cinnamon powder
8 slices of salt-free 100% wholewheat bread

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Instructions

BERRY SYRUP:
Put the berries and the date syrup in the blender and mix until smooth. Pour into a container or dish and set aside.
FRENCH TOAST:
Put the almond milk, flaxseed mixture, date sugar, vanilla pod, turmeric and cinnamon into the blender. Blend until the ingredients are well mixed. Pour the batter into a shallow dish. Heat a non-stick pan or a baking sheet on medium heat.
Roll the bread slices in the batter so that both sides are covered, place them in the hot pan and fry until they are golden brown on each side, turn them over once. Keep the fried French toast in the oven at the lowest temperature while you bake the rest. When they are ready to serve, place the French toast on the plates and drizzle with the berry syrup.