Plant Based on a Budget is very excited to have this recipe generously donated by Local Love Catering.

Approx: .64 cents per serving.

From Local Love Catering:

“Hi everyone, We are excited to announce we are in the early stages of establishing Sanctuary, a fine dining, plant-based bistro in the East Bay area scheduled to open this Fall and we’ve created a Kickstarter campaign to raise some seed money. If you see the need for a sustainable bistro in the [CA Bay] area like we do, we’d love to have your support. Find the kickstarter campaign here for more. http://www.kickstarter.com/projects/473325024/sanctuary-bistro-a-plant-based-bistro-in-the-east

By creating a sustainable Bistro that is healthy for the planet, the environment and all living beings we create a sanctuary – a beautiful space to find peace while enjoying local, organic, healthy, vegan food with a farm to table philosophy. Our Bistro will be a warm, natural, organic location to enjoy with loved ones, family, and friends. Sanctuary will cater to those who want to make positive change in their lives. It’s not just for those who embrace the vegan lifestyle, but also for those who want to reduce their carbon footprint, eat with more compassion, or simply want a healthful option when going out. We will bring local produce into gourmet, organic, vegan cuisine in a conscientious and thoughtful way. A sanctuary for the planet, the people and the animals.”

Ingredients

2T olive oil

1 can of White Beans, Rinsed

4 Slices GF bread, small diced

½ tsp garlic salt

½ tsp onion powder

½ tsp Chili powder

½ tsp cumin

2T Nutritional Yeast

Salt and Pepper

1T Fresh Parsley, minced

1 tsp Rosemary, minced.

Method