BY THE LATIN AMERICAN VEGAN
Say hello to a healthier twist to this well-loved Middle Eastern morning dish. Currently, the word vegan has become mainstream. The term vegan or veganism is so widespread that most of the industrialized nations in the world have seen a steady increase in vegan food products and vegan lifestyle items. Whether you can ever see your.self as a vegan or not is up for debate, but one thing is clear. We can all stand to incorporate a healthier diet into our daily lives. Therefore, why not start by making minor adjustments to your diet, right now, like eating more salads and vegetables. You can even try having at least one to two meals a week free of animal products. No matter what you decide on, this recipe can be a start to a healthier you.
SHAKSHUKA ON WHEAT TOAST AND AVOCADO
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
INGREDIENTS:
Main Ingredients:
2 Bell peppers (green, red, or yellow)
2 Riped tomatoes
1 Can of diced tomatoes
1-2 Green chilis (dependent upon how spicy you like your food)
5 Sliced red jalapenos
3 Cloves of garlic
1 Tablespoon tomato paste
2 Tablespoon olive oil
1 Tablespoon agave
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1 Teaspoon paprika
1/2 Small avocado
1 Slice toast Coriander for garnishing
Eggless Batter Ingredients:
1/4 Cup Chickpea flour 1/2 Cup water
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1/4 Teaspoon turmeric
INSTRUCTIONS:
1. Prepare the chickpea batter by adding 1/2 cup water to the 1/4 cup chickpea flour Add salt, black pepper, and turmeric to the batter. Mix thoroughly and put aside.
2. Roast the bell peppers in the oven for 10-15 minutes at 350F. Once roasted, peel the skin of the roasted peppers and slice. You can prepare this step ahead of time to cut the cooking time.
3. Chop tomatoes and green chili. Place the chopped items aside.
4. Add the olive oil to a pan and saute the garlic.
5. Place the chopped tomatoes and green chili into the pan along with jalapenos, tomato paste, and cover with lid.
6. Let the contents in the pan simmer for about 5 min.utes or until the tomatoes are soft.
7. Pour in the can of diced tomatoes into the pan.
8. Add the roasted sliced bell peppers into the pan, and cover with lid.
9. Let the contents in the pan simmer, again, for about 5 minutes.
10. Add the agave, paprika, and season to taste using your favorite spices. 11. Create a well in the pan and pour in 1 tablespoon of the chickpea mixture into the well. This will resemble eggs. You can create 2-3 more wells according to the size of your pan.
12. Then cover the pan with the lid and let simmer for another 5 minutes on low heat.
13. Toast bread of your choice and place on a plate.
14. Place the shakshuka over the toast.
15. Slice the avocado and place it alongside the shakshuka toast combination.
16. Enjoy!
This is just a guide. You are free to be creative and add other ingredients like zucchini, roasted eggplant, or diced potatoes. You can even add your choice of vegan cheese.
