Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go! Now, at the end of mixing together all of these ingredients, I opted to make them vegetarian instead because I discovered some left over chocolate chips from Easter. However, typically, I would keep them vegan just to make them extra healthy! Of course, something this delicious can easily be scarfed down as a dessert. They are specifically stated as breakfast muffins because they are not light and fluffy, but rather dense and filling like a good breakfast should be.
I have no idea what’s happened to me with age, well, that’s not entirely true at all. A big.fat.sigh. to that on many accounts, however, regarding breakfast, what used to be my most favorite meal of the day, I no longer have an appetite in the early hours of the day and I struggle to get down anything too large. Being that I fully understand and support the importance of a dope bfast I force myself to eat something. These Banana Carrot Coconut Breakfast Muffins are perfect for me right now because they’re quick to eat, healthy, dense enough, but doesn’t leave me feeling like I’ve just eaten a mountain of food. Not to mention, getting both the wee dude and myself ready in the morn leaves little time to chow down on gigantic homemade delicatessens. I make a tray of these bad boys and I’m good for the week! If not, freeze them and enjoy their deliciousness at a later date. On that note, happy easy, healthy, vegan, and delicious morning to you! Love, Foodgalleygab.
- 2 C oats
- 2 bananas
- 1 C shredded carrot
- 2/3 C shredded coconut
- 1/2 C whole wheat flour
- 3 Tbl flax seeds
- 1 tsp salt
- 1 heaping Tbl cinnamon
- 1/4 tsp ginger
- 1/2 C water
- 1 C unsweetened almond milk
- 2 Tbl agave (substitute honey if you'd like)
- 2 Tbl vegetable oil
- Optional: chocolate chips
- muffin pan (12 muffins)
- Preheat the oven to 375F
- Place all ingredients in a blender (I used my Vitamix) and blend until smooth (if using chocolate chips, don't blend them in. Put them in after blending and stir them into the mix well)
- Spray your muffin pan and fill each muffin to the top rim
- Bake for approximately 25-30 minutes
- Let cool and then enjoy!
This is an incredibly easy, healthy, and delicious breakfast spread that can be accomplished in just 5 minutes! I don’t know about you, but that sounds pretty amazing to me! Especially, on a busy weekend. Sometimes, a good-for-you & easy recipe can be more involved. Not the case here, which is why this is my go-to weekend recipe when I am movin’ & groovin’ with little time in between. This spread is inspired by one of my favorite vegetarian breakfast restaurants in Portland, OR- Muddy’s Cafe. This was a weekend fave for my veggie friend and I when I lived there. I loved sitting outside of the old Victorian, on the patio, and in one of my favorite Portland neighborhoods, or even inside the rustic and cozy warmth of the country-esk kitchen vibe that Muddy’s provided. No, this is not a paid advertisement, and sadly, it has closed after 9 years of business. Moment of silence for my PDX vegetarian foodies please… Sigh. Here is my version of a regularly ordered breakfast: A bagel (always an everything bagel in my case), slathered and oozing with cream cheese, hummus, and avocado (often all mashed together), sometimes with an egg on top (over medium), and always with a side of ripe fruit. Yes please! Save yourself some time and scarf it up this weekend!
- 1 bagel (I use whole wheat everything bagels)
- 4-6 Tbl cream cheese (I use veggie or chive cream cheese)
- 6 Tbl hummus (see my hummus recipe)
- 1/2 or 1 ripe avocado
- Salt & pepper to taste
- 1 egg (optional)
- Fresh & ripe fruit of your picking
- Toast your bagel
- On each bagel half, slather on the cream cheese, then hummus, and lastly the avocado & salt/pepper (you can smash together if you want)
- If using egg, top on one of the bagel sides now
- Add your fresh fruit to the plate and voila! Done!