Mom Always Said, "Breakfast Is The Most Important Meal."
I had my heart set on avocado toast this morning for breakfast. I had this great rye-dill bread, with a little tomato, salt, pepper and a squeeze of fresh lemon from our over abundant tree. Sounds delicious, right? Even though the avocados felt perfect, when I opened one up, it was overripe. The second one was worse than the first! So, on to plan B! I had a little leftover cashew cream in the fridge, so I sauteed up some kale and mushrooms, with caramelized onion, tomato, salt & pepper, a sprinkle of nutritional yeast, and loads of tapatio sauce. The disappointment of bad avocados turned into this amazingly simple, but healthy, protein-packed breakfast!
Veggie Sautee on Toast
- !/2 onion
- 1 cup kale, stems trimmed off
- 1/2 cup sliced mushrooms
- 1/4 cup sliced red pepper
- Vegan Mayo
- Nutritional Yeast
Slice onions and sautee for 8 minutes, making sure to caramelize them (this is what gives this dish such great flavor!)
Add red pepper, kale and mushrooms
Toast 2 slices of organic whole grain bread
Spread toast with vegan mayo, and start dishing all the veggies onto the toast. Sprinkle with nutritional yeast, smother in plenty of Tapatio, and dig in!