Navigation

Crazy Good Avocado Toast

Leave a Comment

Avocado-Toast

Oh avocado toast, how I love you so!

I love making avocado toast not only because it’s delicious, but because it’s so dang easy to make. Smash up an avocado, spread on toast. The end. Well, I do a bit more than that, but if you wanted to, you could just smash an avocado on toast and it would still taste fantastic.

Personally, I love to spread a layer of vegan mayo on my toast first, and mix in some salt & freshly ground pepper with my avocado, but that’s about it! Sometimes I mix chickpeas into the avocado and top the toast with some sliced tomatoes.

But most of the time, I eat it just like this. Simple and yummy.

Vegan-Avocado-Toast

 

Crazy Good Avocado Toast
 
Print
Prep time
Total time
 
This is one of the simplest breakfasts you will ever make, but as simple as it is, you won't believe just how good it tastes!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 slices of your favourite bread, toasted
  • vegan mayonnaise, optional (I used Vegenaise)
  • 1 small ripe avocado, mashed
  • ¼-1/2 tsp salt
  • ¼-1/2 tsp freshly ground black pepper
  • ¼ cup chickpeas, optional
  • tomato slices, optional
Instructions
  1. Spread some vegan mayo on your toast, if desired.
  2. Mix the salt, pepper, and chickpeas (if using) in with the mashed avocado, and then spread the mixture on your 2 slices of toast.
  3. Top with tomato slices (if using) and serve.
Notes
Use soy-free vegan mayo to make this recipe soy-free. Use gluten-free bread to make this recipe gluten-free.

 

Hash Browns with Veggies

5 Comments

hash-browns-with-veggies

This is undoubtedly my favourite breakfast ever. It’s so simple to put together and in less than 30 minutes I can stuff my face. Which, honestly, is exactly what I do, because it is THAT good.

Vegan Hash Browns

The vegan cheese is a must, in my opinion. Although the dish is good without it, the cheese just makes it 10x better!

Hash Browns with Veggies
 
Print
Prep time
Cook time
Total time
 
A great way to start the day!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ tbsp olive oil
  • 1 large potato (I use organic red potatoes)
  • ¼ cup green pepper (chopped into bite-size pieces)
  • ⅓ cup tomato (chopped into bite-size pieces)
  • 1 small garlic clove, minced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp onion powder
  • ¼-1/3 cup vegan cheese shreds, optional (I used Daiya cheddar shreds)
  • 1 green onion stalk (chopped)
Instructions
  1. Heat a large skillet over medium heat.
  2. Rinse and scrub your potato well. Dry, and using a box grater, grate the potato. Add to a colander and rinse under cold water until the water runs clear. Press a clean, dry towel on top and "push" out as much liquid as you can.
  3. Add olive oil to skillet and spread it out evenly. Add in your potatoes, green pepper and tomatoes. Do not mix. Let everything get all brown and crispy on the bottom, about 5 minutes.
  4. Once the potatoes start to brown on the bottom, you can mix them up. Add in the garlic and cook for 5 minutes more.
  5. Add salt, pepper, onion powder, vegan cheese shreds (if using), and green onion pieces, and mix well. Cook for another 5 minutes, or until the potatoes are cooked and crispy.

 

Carrot Spice Muffins

Leave a Comment

carrot-spice-muffins

Here’s a fun and easy way to sneak more veggies into your diet (or, in my case, the diet of my two young kids, who refuse to eat anything other than bread, pasta and chocolate)!

When I made these vegan carrot spice muffins on a gloomy Sunday morning, my day was instantly better once these babies were cooked, cooled, and I popped them into my mouth. They’re incredibly delicious!

Carrot Spice Muffins
 
Print
Prep time
Cook time
Total time
 
These vegan carrot spice muffins are not only delicious and easy to make, but they're healthy! Adapted from Oh She Glows
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 & ¾ cup whole-wheat flour (spelt flour would also work better)
  • ¼ cup brown sugar (or coconut sugar)
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp chia seeds
  • 1½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup maple syrup
  • 1 tsp agave nectar (or an extra tbs maple syrup)
  • ⅓ cup unsweetened applesauce
  • ½ cup vanilla coconut yogurt
  • ⅓ cup water
  • 1½ tsp vanilla extract
  • 1½ cups grated carrots (about 3 medium carrots)
  • ⅓ cup walnuts, chopped
Instructions
  1. Preheat oven to 400F and line a muffin tin with liners (don't skip the liners or the muffins will be impossible to get out of your tin!).
  2. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking powder, baking soda, chia seeds, cinnamon, and salt.
  3. In a separate, small bowl, whisk together maple syrup, agave, applesauce, coconut yogurt, water, and vanilla). Add the wet ingredients to the dry and mix until just incorporated. Don't over-mix!
  4. Fold in the carrots and walnuts.
  5. Scoop batter into the muffin liners. You'll want to fill them right up to the top to get 12 large muffins. Bake for about 15-17 minutes, or until a toothpick comes out clean. Cool for at least 5 minutes.