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nourishing breakfast cook-up
World, meet my breakfast. Breakfast, meet the world. I’ve been eating this a few times a week since I landed back in Sydney and am still in love with it! Granted, I also haven’t been working, but I won’t stop this nourishing indulgence once I start again – with a bit of advance preparation, it’s super easy. So easy, in fact, that I pack it hot in a thermos jar for my flat mate to take to work.
I prepare all and refrigerate/freeze the ‘core components’ below once a week, except for the mushrooms which are cooked fresh. I’ll create separate blogs for each and add in links to this post over the next week or so, so the below will show you how to pull it all together – you need to decide just quantities to use based on how many people you’re cooking for, and how hungry you are : )
Core components
- Button / swiss or baby bella mushrooms (I can’t find baby bella in Australia and it makes me cry!)
- Spicy kale
- Quinoa – recipe to follow
- Roast pumpkin – recipe to follow
Optional additions
- Homemade baked beans (or you can cheat and buy canned ones, I won’t tell anyone)
- Life in a Jar (an amazing Australian product) or your favorite pickled vegetables / sauerkraut
- Caramelized onions – you can make your own or buy them
- Mashed potato – recipe to follow
- Avocado – diced or sliced to your preference
- Toasted sunflower seeds – lightly browned in a saucepan these things keep for ages
- Vegan, gluten-free bread
Instructions
- Cut mushrooms fresh and cook in a little olive oil or vegan (soy-free!) butter – I like Nuttelex Olive spread in Australia and Earth Balance in the USA
- Add in spicy kale, quinoa and roast pumpkin and heat through
- Serve onto plates
- Add any optional additions form this list, or others you fancy.
Definitely open to other additions if anyone wants to share!
Happy breakfast-time
xx
Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free
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