Creamy Curried Mushroom and Leek Toasts

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I did not want to cook an elaborate meal just for one. I had some lovely, firm chestnut mushrooms which I bought in the bio-supermarket and a leek left over from the risotto recipe. Both really lend themselves to a creamy sauce. You can buy soya cream in many supermarkets in the UK and in bio-supermarkets in Germany. It is worth keeping a small carton in the cupboard as it can be used in many dishes and served with fruit as a dessert.

Serves 1
Total time 15 minutes
Half a large leek thinly sliced
Two handfuls of chestnut mushroom thickly sliced
A tablespoon of soya cream
Olive oil for sautéing
A large pinch of curry powder
Half a clove of garlic
Salt and pepper to taste
A large sliced of multigrain bread toasted
Chopped fresh parsley to finish

Gently heat the oil in a shallow pan and sweat the leeks until they are becoming soft. Add the mushrooms, garlic and curry powder and cook for about 7-8 minutes, stirring occasionally. When the vegetables are cooked, pour in the cream and stir through so that all of the veg are covered. In the meantime prepare the toast. Serve the mushrooms and leeks on top of the toast and garnish with parsley.

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Avocado and Tahina Breakfast Toasts

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This week I am trying to focus on quick, easy recipes that anyone can make and enjoy in 10-15 minutes as I am back at work and still eating alone. Vegans get hungry easily and a good breakfast is essential. I often eat hummus or avocado on toast in the morning. I got the idea of avocado on toast as a breakfast dish in Chiang Mai, Thailand where there are some great veggie cafés. Served with a banana and coconut smoothie it provided a great start to the day.

I have used tahina for extra flavour and protein here but pesto also works well as a layer under the avocado. It is also delicious topped with slices of tomato or sprinkled with sesame seeds or linseeds or indeed chopped walnuts.

Serves 1
Total preparation time 5-7 minutes

Ingredients
2 slices of rye or wholewheat toast
Half an avocado
A squeeze of lemon juice
4 teaspoons of tahina
Chopped fresh basil to garnish
Salt and pepper to taste

Spread the toast with the tahina. Mash the avocado with a fork and add the lemon juice and season. Spread onto the toast. Garnish with basil leaves.