Leah Bailey – Multi-seeded toast topped with Avocado and Sautèed mushrooms
This morning I woke up feeling a little worse for wear due to a cough I’ve had for a few days. I was home alone as my girls had gone to stay with family last night.
Once I mustered up the energy to get out of bed I decided to make myself a garlic, lime and raw organic honey tea to alleviate my symptoms. Garlic is known for its antibacterial and antiviral properties, lime for vitamin c and raw organic honey to soothe my throat and aid my healing.
Once I drank my tea I started to feel peckish and began to think about what I had in the kitchen. I hadn’t been shopping yet and as a result only had a few things I could throw together to make a brunch (it was now after 11am, not quite lunchtime). Anyhow I discovered I had some mushrooms, red onion, scotch bonnet, some brown multi-seeded bread and a small piece of red bell pepper.
I decided I would have some toast topped with avocado and sautéed mushrooms but whilst I was preparing it and doing my little happy dance for food, I remembered I had a plantain which I sliced and fried as an accompaniment.
The result was delicious if I do say so myself and incredibly nutritious to boot, but it got me thinking. How many times in life do we think we have nothing but if we just applied a little creative flair we would discover that we had everything we needed? How often have we had little to nothing but pulled it out of the bag somehow?
Today’s brunch reminded me that mostly it isn’t what we have but what we do with what we have in life that counts the most. By the way if you want the recipe for the brunch see below. Ciao for now,
Brown multi-seeded bread (I had 3 slices)
Half an Avocado
A small piece of red onion sliced
A slither of scotch bonnet chopped (optional)
A small pinch of red chilli powder
Dairy free spread (I used vitalite)
1 Plantain sliced
3-4 Closed cup mushrooms sliced
1. Heat some Olive Oil in a pan on a medium heat. Once the oil has heated add the plantain and fry on both sides until golden brown.
2. Whilst the Plaintain is frying place a small pan on a low fire and add some dairy free spread to sautè the mushrooms in.
3. Once the spread has melted add the onions, red bell pepper and scotch bonnet to the pan and toss until the onions soften, then add the mushrooms and season to taste.
4. Mash the avocado in a small bowl and sprinkle with either Sea salt or Pink Himalayan salt (I used sea salt)
5. Prepare your toast either in a grill like me or in a toaster and top with dairy free spread and mashed Avocado.
6. Top with sautèed mushrooms and plantain on the side aaaand voila! A delicious, nutritious brunch that is vegan friendly
Copyright Leah Bailey 24/03/2018.
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