This little brekkie is inspired by the English Breakfast meals I had while over there last summer. My version is MUCH less meaty and one I eat about twice a week.
I am obsessed.
Yes, my plate is loaded, who says vegans go hungry…
- Organic Vegetarian Baked Beans
- Half of an Avocado
Beans go in a sauce pan, heat them on medium to low heat and put your bread in the toaster. Fry up some mushroom slices in a bit of olive oil and when they are browned and look about perfect, toss your chard and kale on there with a little salt. I like my greens very LIGHTLY sautéed, just enough to wilt them a bit. Plate your toast and pile your veg and beans on top with that sliced avocado! Occasionally I like to add a bit of hot sauce, sriracha and tapatio being my favs.
Here is a different version of my favorite breakfast with a little OJ Coconut water instead of my usual coffee, and a little potato instead of a second slice of toast. Occasionally I toss a halved tomato in with the beans and let it brown the middle.
Add whatever inspires you!
Vegan French Toast
- Almond Milk
- Vanilla Extract
I toss 2 small organic bananas in my bullet, along with a splash of almond milk, cinnamon and about a teaspoon of vanilla extract. Blend it until smooth and then use this for your bread batter. I prefer Dave’s Killer Bread or Harper’s Homemade. Top with pure maple syrup and a sprinkle of powdered sugar!
- Rainbow Chard
Chop up your potato, onion and garlic and toss it into a pan with some olive oil, cook that until your potatoes begin to soften and then throw in your sliced mushrooms. Once everything is done cooking I throw in large pieces of kale and rainbow chard with the spine removed. It only takes a second to wilt the greens and then they are ready. Pile all of this on top of chopped raw kale and chard for crunch and dress with my turmeric dressing.
- Olive Oil
- Red Wine Vinegar
- Almond Milk
- Garlic Powder
- Pinch of Salt
- Pinch of Ceyenne Pepper
- Turmeric Powder
Wisk until smooth.
Citrus & Mint Fruit Salad
Cut fruit into bite sized pieces, chop mint and drizzle with citrus, toss together and serve.
Turned out delicious!! And don’t you love that cute little syrup warmer!