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Super Greens Breakfast with Cashew Ricotta (Gluten Free)

After working our butts off this past week to get ready for our workshop yesterday, Bridget and I were both exhausted and I came home and slept. I awoke this morning refreshed and bursting with appetite. Inspired by Bridget’s Greens on Toast, featured previously in our blog, I decided to use the gluten free buns in my freezer and concoct something delicious with the leftover cashew ricotta from the workshop.

If you’re doing your weekly prep, this ‘cheese’ spread is an amazing on-hand option, and it makes constructing yummy little dishes like this a breeze.

Ingredients (for one):

One gluten free bun (or a regular English muffin would work)

1/4 cup of cashew ricotta

1/2 small avocado, sliced

1 whole bunch of lightly steamed kale (I used the rest for as a side in place of potatoes)

A drizzle of olive oil

1 spring onion, chopped finely

Sea salt and cracked pepper

Method:

Toast the bun lightly and spread a generous amount of cashew ricotta on top. Space out your avocado slices on top of the cheese, and place a packed ‘pile’ of greens in the centre. Top with a little dollop of cashew ricotta, a sprinkle of spring onion, and dust with some cracked pepper and sea salt.

Use the rest of the greens on the side to make your meal incredibly nutritious, green and packed with energy for a beautiful day. Drizzle a little olive oil on top, and dig in!

Happy Earth Day!

~The Vegan Project

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