Tag Archives: Avocado

Vegan breakfast burritos

9 Feb

Burritos are one of my favourite weekend breakfasts. Whether you’re hungover or just feeling like you need a bit of an indulgent treat, some protein and veg wrapped in a tortilla is bound to make you feel much better without being too heavy or greasy. I like to combine something vaguely mexican with anything breakfasty, and encase them together in a corn or whole wheat tortilla (or to be honest, two or three). Here are a couple of recent combinations:

Spicy canned refried beans, scrambled tofu with onion and sweetcorn, avocado.

Half a potato waffle, a vegetarian sausage, diced tomato, avocado, borlotti beans, hot sauce.

Here are a few more ideas for fillings:

  • guacamole
  • hummus
  • vegetarian bacon or tempeh bacon
  • grated carrot
  • salsa
  • grilled courgettes
  • roasted peppers
  • hash browns
  • fishless fingers (it might sound a bit odd but they go really well with avocado)
  • fried or grilled mushrooms
  • beans in spicy sauce
  • savoury french toast

What would you have?

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Crispy chickpea flour pancakes

2 Feb

I’d previously only ever used chickpea flour (aka gram flour or besan) for making onion bhajis or for holding together falafels, but I recently found out you can use it to make gorgeous crispy pancakes, somewhere between a thick flatbread and an omelette. They’re really quick and easy to make. In fact, even on a weekday morning when I have less than 10 minutes for my breakfast, I can make and eat one of these with time to spare. They’re totally delicious, and you can stuff them with or into whatever you fancy. How about filling one with fried mushrooms or tomatoes, or mashed avocado with tahini or hot sauce? They’re also the perfect size for stuffing into a tortilla or pitta bread, maybe with some beans and salsa, or some hummus.

Here it is, my new favourite breakfast:

Recipe (serves 1)

  • Quarter of a cup of chickpea flour
  • Quarter of a cup of cold water
  • A pinch each of ground cumin, salt, and pepper
  • A teaspoon or so of oil

Heat a small (15cm or so) frying pan over a medium-high heat.

Mix the chickpea flour and seasonings together in a small jug or bowl. Add the water and whisk quickly with a fork. Break up any large lumps but don’t worry too much about the smaller lumps.

Pour the oil into the hot pan and let it heat through. Add the batter, it will be thick but should easily spread to cover the bottom of the pan.

Fry the pancake for a couple of minutes each side until cooked through and crispy. Stuff, roll, and enjoy.

Avocado toast

21 Apr

Vegetarian snack of champions!

Avocado Toast

My favourite snack at the moment is half an avocado mashed on a slice of toast, with a sprinkle of pine nuts. Avocado has a really luxurious taste and texture, but this actually counts as one of your five-a-day. Amazing.

A note on buying avocados: I never ever buy them from a supermarket. They tend to have been refrigerated and that makes them more likely to be horrible and brown inside. They’re much better if you can get them from somewhere that knows what they’re doing with their veg, like a market or greengrocer, plus you’ll be supporting a local independent business too!

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