A very good morning my lovey steemit family. We got a week off woot-woot. Can't wait to try all the new recipes I have in mind and spend some more time with all of you. As you may or may not know our bakery is running smoothly, but it is taking up all my precious steemit time :(

And we are only in low season. Wonder what's going to happen during the high season. Probably we we will have to hire more staff..... but enough about the bakery. let's talk about one of my great passions in life... PLANT-BASED FOOD.

Yesterday I made a lovely vegan spread and this morning we enjoyed this lovely treat on a lovely rye bread made by my great friend and baker Tom. Every tiny bit of this morning toast was made with LOVE and my tummy could definitely feel it. That combined with some healing sunshine and a nice cup of coffee.... perfect morning, right?

later today we are invited by some good friends for a cookout and we are planning a swim in the river too. We couldn't think of a better start of our mini-holiday!

Other plans we have, if the weather stays ok (it's still rainy season after all), a few days chilling at this beautiful island. Just love it there.

ROASTED BELL PEPPER TOAST

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INGREDIENTS

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For the roasted veggies

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2 bell pepper (capsicum, any color) quartered and deseeded
3 clove garlic skin on and lightly crushed
1/2 cup onion sliced
1 cup tomato quartered
1-2 tbsp extra-virgin olive oil or melted coconut oil works too

For the toast

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1/2 tsp ground cumin seeds
1 tsp dried oregano
1/2 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 cup salad greens of your choice shredded
1/2 cup cucumber sliced
4-6 slices bread of your choice (GF if needed), we used rye bread

Optional: I added some fresh basil leaves from teh garden too.

DIRECTIONS

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For the roasted veggies

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1. Preheat oven to 400°F (200°C).
2. Add bell pepper, tomatoes, garlic, and onions to a baking sheet. Drizzle with a little olive oil and roast for 20 to 30 minutes or until soft and browned.
3. With a knife, remove the skin from tomatoes and bell pepper.
4. Add all roasted veggies to a blender. Squeeze garlic out of the skin and also add to the blender. Add balsamic vinegar, olive oil, cumin, oregano, black pepper, and salt. Blend until a smooth paste.
5. Roast the bread slices if you want and top with bell pepper spread, salad greens, and cucumber.

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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