Smashed white bean toast with kale and mushrooms, served here with a simple green salad, is a nod to my British roots.
- 1 tbsp olive oil
- 1 package mushrooms
- 1 can white beans (I like Eden Foods b/c they soak their beans with kombu and are BPA free)
- a ton of kale leaves broken into smaller pieces, large middle stems discarded
- 2 tbsp Bragg nutritional yeast
- 1/2 lemon
- sea salt and freshly ground black pepper, to taste
- bread of choice
Heat 1 tbsp olive oil in a large pan. Add mushrooms and drained white beans. Cook until mushrooms release their liquid and the mixture thickens, about 7 mins. Add the kale. Season with 2 tbsp nutritional yeast, juice from 1/2 lemon, sea salt (I use Olive That & More black truffle sea salt for extra flavor) and pepper. Cook until the kale is nicely wilted. Serve on top of toast – I love this with Coco Bakes gluten-free rosemary olive sourdough. The kids and husband had theirs with organic whole wheat matzah courtesy of Juice Press. For the salad, I make a dressing from olive oil, balsamic, lemon, Dijon, sea salt and garlic powder. Fun fact: my 6 year old daughter does not like spicy food but will eat a giant bowl of salad as long as it’s made with Dijon mustard!