Ingredients

• 1 tomato
• 1 pinch of fine sea salt and freshly ground black pepper to taste
• 1 tablespoon Earth Balance butter
• 8 button mushrooms, halved
• 1/2 bunch kale or spinach
• 1 can vegetarian Heinz baked beans (the most authentic, but they contain sugar) or a healthier brand
• 4 slices French baguette (i like sourdough)
• 2 slices vegan cheddar cheese (optional)

Directions

1. Preheat your boiler.
2. Cut the tomato in half.
3. Sprinkle the cut surfaces with a pinch of salt and a pinch of pepper, then top with a small amount of butter.
4. Arrange the tomato halves on a baking sheet, cut sides up, and slide under the broiler for 3 to 6 minutes or until bubbly.
5. Remove the tomato halves from the broiler, but leave the broiler on.
6. Melt 1 tbsp butter in a skillet over medium heat.
7. Add the mushrooms, and saute for 4 to 5 minutes or until cooked through, but still firm.
8. Sprinkle with salt and pepper.
9. Heat water in a steamer to boiling, then steam the greens just until tender (4 minutes for kale, 2 minutes for spinach)
10. While the greens cook, heat the beans in a saucepan.
11. Arrange the bread slices on a baking sheet, and place the baking sheet under the broiler for 1 minute.
12. Flip the bread slices, top 2 with a slice of cheese, and return to the broiler until the bread is golden and the cheese melts.
13. Butter the other 2 pieces of toast, if you like.
14. You should be sort of dancing between all of these steps, as you want to keep everything warm and have it all ready at the same time.
15. Place 2 pieces of toast on each of 2 serving plates and top 1 slice with a few mushrooms, some kale or spinach, and a tomato half.
16. Ladle the baked beans on top of the toast.
17. Eat it all together.