I have a story for you. As you might know, Montreal is covered in snow. This is serious business snow, like packed into the sidewalks and transformed into ice kind of snow. It fell with a vengeance over the weekend, and the last thing I felt like doing on Sunday afternoon was leaving my warm apartment to go grocery shopping for a blog post. After a second helping of waffles and possibly a third (!!!) cup of coffee, I decided enough was enough. I bundled up and faced the storm.
I could pretend I had a long and treacherous walk through the developing blizzard, but in all honesty I walked about two minutes down the street to the closest grocery store and hurried inside. There is a particular kind of dampness that perpetual winter brings - that feeling that your toes are never quite dry (okay this could be because I have holes in my boots...) and your coat has only just finished dripping before you put it on again. I've gotten used to going gloveless in -20 C weather and it is a rare day that I remember a hat. You just become accustomed to arctic temperatures. Anyhow, seeing as the storm wasn't letting up and I was already soaked through and freezing, I decided to head over to the bakery a few doors down BECAUSE toast recipes require quality bread (imho).
In case you weren't aware, I don't speak a word of French. Yes, I knowwww. I should have tried better. I'm sorry. I can understand quite a bit, and usually it's not a problem. On this blustering winter Sunday afternoon however, I ran into a little difficulty. I asked the woman behind the counter of the bakery if she had any sourdough loaves. Her look of blank amusement didn't leave me feeling optimistic. After a few failed attempts at communicating, I pointed to a promising round loaf and asked what it was. She kind of laughed and said, "it's whole wheat, but you know, like next level whole wheat!"
So, here it is. I bring to you, "Next Level Whole Wheat Toast w/ Sweet Potato & Black Beans." Just kidding, because I thought it might be confusing if I named it that, but not really kidding because it actually was pretty next level. I still don't know what kind of bread it was exactly, but I do know that I am going back for more.
I am sorry if I promised you a story and then just told you about a few minutes of my weekend... ¯\_(ツ)_/¯
This is hardly a recipe, but I actually LOVE seeing people's snacking and toast ideas floating around the internet, so I thought I would chime in with my little creation.
These come together in about 15 minutes, but then you have a bunch of leftover topping and can really assemble a toast anytime you want over the next few days. Super convenient!
The smokey flavour of the paprika really shines here. With such minimal ingredients, the spices and fresh cilantro come through beautifully. I want to add that in an ideal world these toasts would also have slices of perfectly ripe avocado underneath the topping. Unfortunately, I just can't seem to find any good avocados over here, and it wasn't worth buying a bad one to try and demonstrate or fake some pictures. Just not into that food waste.
If you make this recipe let me know! I love seeing your creations. It makes my heart flutter whenever one of you tells me you made a recipe and loved it <3
SONG OF THE WEEK: I've honestly just been listening to Starboy (the whole album) on repeat.
PODCAST OF THE WEEK: Given the volume of politics and news to keep up with, I've been stockpiling on all the political podcasts I can find. My new favourite is The Daily from The New York Times. It is a daily 20-ish minute podcast that updates you on breaking news each day. I've found it a great way to stay informed.
easy sweet potato & black bean toast
Serves 4 - 6
- 1 large sweet potato, diced into small cubes
- 1 can black beans (540 ml), drained and rinsed
- 1 tbsp olive oil
- 1 yellow onion, julienned
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 bunch cilantro, washed and ripped
- slices of bread (as many as you want!)
- Optional: a squeeze of lime
Bring a medium sized pot of water to a boil and place a steamer/metal strainer over the top. Add the cubed sweet potatoes to the metal strainer and cover with a large pot lid. Steam for 8 - 10 minutes, until soft.
While the sweet potatoes are steaming heat a cast iron pan over medium heat. Add 1 tbsp olive oil. Once the pan is hot add in the onions and cook, stirring, for 2-3 minutes, until soft and translucent. Add in the garlic, salt, smoked paprika, and pepper. Add in the cooked sweet potato and the black beans. Stir to combine and cook for about 5 minutes, until hot. Add in the cilantro and remove from heat.
Toast your bread, top with the sweet potato black bean mixture, add a sprig of cilantro (and a queeze of lime) and serve!