Toast – quality bakery bread is preferred, but Ploughman’s and Freya’s sliced breads are vegan
Optional additions: Try with tomato, salt and pepper.
If you are a fan of marmite then try avocado and marmite together.
Margarine can be added first too. Try Olivani.
Juice of 1 orange
3 tbsp olive oil
1 clove garlic, minced
dash of salt and pepper
1 large bunch kale
3 mandarins, peeled and cut into bite-size chunks
½ carrot, shredded
½ red onion, thinly sliced into half moons
1 green chili, thinly sliced (optional)
½ c roast unsalted cashew nuts
Whisk together orange juice, oil, garlic, salt and pepper. Remove the large central stem from each kale leaf. Stack as many leaves as you can, and slice very thinly into strips. Mix in a large bowl with mandarins, carrot, onion, and chili. Garnish with cashew nuts.
(recipe from feedmephoebe.com)
450 g eggplant, cut into 2 cm dice
650 g courgette, cut into 2 cm dice
450 g cherry tomatoes, halved
1 onion, sliced
4 garlic cloves, minced
1 tsp salt
4 thyme sprigs, or 2 tsp dried thyme
4 tbsp olive oil
1 can chickpeas, drained and rinsed
1/4 c chopped fresh basil
Rather than weighing out ingredients, you can just use 1 large eggplant and 2 or 3 large zuchini, a number of cherry tomatos to your liking. You could also add other vegetables such as capsicum.
Heat the oven to 220C. Combine the eggplant, courgette, tomatoes, onion, garlic, salt, and thyme in a large roasting pan. Drizzle with the oil and stir to combine. Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes. Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the basil and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature.