Two Vegan Breakfast Toasts!

Two Vegan Breakfast Toasts! Why two? Because it’s twice as nice. 😉 These delicious delights are incredibly easy, healthy, and quick to make. Everything you want in a breakfast! Lord knows, no one has endless amounts of time in the A.M. Mornings are the foundation of my day. If they start out shitty, the road is long for the rest of the day. I am a believer in starting your day right. 

The first toast is loaded with avocado & shiitake mushrooms, and the second is loaded with spicy roasted red pepper hummus (click the name for link to my hummus recipe) & Italian veggie sausage. I LOVE glorified toasts in the morning. I usually have them with a green fruit smoothie and a cup of hot water with lemon, agave, ginger, and cayenne pepper. I feel like that perfect trifecta starts my body’s day at some form of homeostasis. No doubt I need that to cope with my 10 or 11 classes/day with 25-35 kiddos/class. Sigh… This is why my thighs will always touch. 🙁 Haha. I’ll never have enough energy to go nutty enough on the working out scene and I’ll always need my medicine, I mean, wine ;), after a long and crazy day of teaching, mommy-ing, cooking, blogging, writing, and house cleaning. INSANE! Let these two fabulous toasts at least ease some of the burden of your day, too! Wanna vent about it? Do it here! Leave your crazy lives and morning stressors in the comment section. I now have Heyoya as well which means you can leave voice comments. SO cool! Let’s get to know one another and our insane day-to-days!

Lastly, my very first e-cookbook, Easy Vegan Mexican & Italian Inspired Food, is now officially available on Amazon for a mere $2.99! And, no. You DON’T need a Kindle to read it! The Kindle is free to download (mine did it automatically with purchase) and therefore you can read on your iPhone, computer etc. What makes this cookbook so unique?! I have songs and well- researched drink pairings for every single recipe including slightly racy, and “Heather-style” inappropriate commentary for each page as well! Please leave me a review if you purchase it! They’ll be more to come by the end of the summer! Thanks for all of your support! Love, FGG

This album below (and Come Away with Me) are my 2 favorite Sunday morning albums to cook to and start the morning with!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

UGH! CAN’T FIX THE GIANT GAP B/W THE PIC AND THE RECIPE CARD. WORDPRESS KILLS ME!

Two Vegan Breakfast Toasts!
Yields 2
Two Vegan Breakfast Toasts! Are incredibly healthy, easy, delicious, and time saving in the morning. Simple to make yet crazy tasty to eat. Cheers to an easier start to your day!
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Avocado Shiitake Toasts (makes 2 toasts)
  1. 2 pieces of toast (I use black sourdough rye from Trader Joe's)
  2. 1 avocado - smashed
  3. 1 C of shiitake mushrooms (without stems)
  4. 1 Tbl chopped fresh cilantro
  5. 1/2 tsp garlic powder
  6. 1/4 tsp onion powder
  7. 1 Tbl olive oil
  8. 2 Tbl veggie broth
  9. Salt & pepper to taste
  10. Red pepper flakes to taste (optional)
Spicy Hummus & Veggie Sausage Toasts (makes 2 toasts)
  1. 2 pieces of toast (I use large sourdough slices)
  2. 1/3 C spicy roasted red pepper hummus (I use my own recipe - link in blog post)
  3. 2 Tbl vegan cream cheese (I use Tofutti)
  4. 1 1/2 C baby spinach
  5. 2 large veggie sausages (I use Trader Joe's Italian Vegan Sausages) - sliced
  6. 1 tsp oregano - fresh or dried. If fresh, chop
  7. 1 1/2 Tbl of olive oil
  8. Salt & pepper to taste
For the Avocado & Shiitake Toasts
  1. Heat pan on medium with olive oil
  2. Add mushroom, salt, pepper, red pepper flakes, garlic & onion powders, and stir for about 3 minutes
  3. Add veggie broth and cilantro and stir occasionally for about 4-5 minutes more - shiitakes should be slightly crisp but not dry
  4. Remove from heat
  5. Evenly smear the smashed avocado onto both pieces of toasts
  6. Evenly divide the contents of the pan onto both pieces of toast
  7. Done!
For the Spicy Hummus & Veggie Sausage Toasts
  1. Heat pan on medium with olive oil
  2. When hot, add veggie sausage, salt & pepper
  3. Stir occasionally for about 5 minutes (we want to brown the outside of the sausages)
  4. Add the oregano and stir occasionally for 1-2 minutes more
  5. Add the spinach and stir occasionally for 2-3 minutes - spinach should be bright green and slightly wilted - do not over cook
  6. Remove from heat
  7. Evenly spread the cream cheese and then the hummus on both pieces of toast
  8. Evenly spread the contents of the pan on top of the toasts
  9. Done!
If eating for a snack, lunch, or dinner
Pair with
  1. White wine - riesling or chablis
  2. Red wine - pinot noir or zinfandel
Food Galley Gab https://foodgalleygab.com/

Banana Carrot Coconut Breakfast Muffins

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.

IMG_6586IMG_6394IMG_6403IMG_6399IMG_6425IMG_6453Banana Carrot Coconut Breakfast Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Banana Carrot Coconut Breakfast Muffins
Yields 12
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!
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 C oats
  2. 2 bananas
  3. 1 C shredded carrot
  4. 2/3 C shredded coconut
  5. 1/2 C whole wheat flour
  6. 3 Tbl flax seeds
  7. 1 tsp salt
  8. 1 heaping Tbl cinnamon
  9. 1/4 tsp ginger
  10. 1/2 C water
  11. 1 C unsweetened almond milk
  12. 2 Tbl agave (substitute honey if you'd like)
  13. 2 Tbl vegetable oil
  14. Optional: chocolate chips
  15. muffin pan (12 muffins)
  16. blender
Instructions
  1. Preheat the oven to 375F
  2. 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)
  3. Spray your muffin pan and fill each muffin to the top rim
  4. Bake for approximately 25-30 minutes
  5. Let cool and then enjoy!
Food Galley Gab https://foodgalleygab.com/

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