Who knew tahini would pair so nicely with caramelized kimchi? Indeed, the slightly bitter flavor of tahini works perfectly with the caramelized-therefore-slightly-sweet taste of fermented cabbage. Oh, and avocado makes a cameo of course, because it seems one cannot have toast without avocado these days. And who’s complaining? —CS
MAKES 4 TOASTS
1 packed cup (210 g) vegan kimchi, drained and gently squeezed (liquid reserved)
1½ tsp (8 ml) toasted sesame oil
4 slices vegan sourdough bread, toasted
Tahini paste
2 small ripe avocados, halved, pitted and peeled
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Evenly place the kimchi on the prepared sheet. Drizzle with the oil. Bake for 15 minutes or until lightly browned and carmelized.
Place the toast on plates. Spread a thin layer of tahini on each piece of toast.
Use a fork to chunkily smash the avocados. Then divide them among the toast and spread in an even layer. Top with the caramelized kimchi. Serve immediately.