Who says veganism isn’t rewarding?
What could be better to have some vegan pancakes on a Sunday morning with some freshly made berry banana sauce?
Combined with a freshly brewed cup of coffee is right up my alley. Every so often I need to treat myself to something sweet. Not that I eat a lot of sweets, but when I do, everyone around me is in for a treat, too. Regardless if that is at home or on the job.
Vegan pancakes for the family
Everyday right after breakfast, we prepare food for the family. In the restaurant business, we call our colleagues – family. It is a good way to get together and chill for a view minutes. For those of you who don’t know, I am an executive chef at a hotel restaurant in New York.
We exchange ideas, thoughts and organize the rest of the day. So I decided to make vegan coconut pancakes with fresh berry banana sauce. The sauce is actually inspired by the famous Crepe Suzette recipe.
By the way, I am the only vegan on my team, so they were especially surprised to see that these coconut pancakes were plant-based. Not only are they vegan, but they taste just as delicious as regular pancakes.
Tips for making good vegan pancakes
- Have good flour. I use organic white flour and organic whole wheat flour. One of the reasons I use whole wheat flour is for the fibers. It also gives the vegan pancakes some more texture. However, that is personal preference. Feel free to use only white flour.
- Don’t over stir the batter. I am sure you have heard that a million times. Mix all ingredients just enough until you have a few lumps visible. Do not try to dissolve all these lumps, by doing so, you are overworking the batter only to get a tough and chewy pancake.
- Use a good baking powder. One that is not expired and was properly covered. Baking powder loses their strength after time.
- Let the pancake batter rest for at least 8-12 minutes before making the pancakes. This little break will give the gluten the chance to relax and the pancakes will taste better. Compared to bread dough, which should only be mixed minimally, all ingredients of the pancake batter need to be incorporated thoroughly, without overmixing.
- Make a test pancake. The reason is twofold: You’ll see if the recipe works and the pancakes taste as they suppose. Second, you’ll find out if the pan has the right heat. Too hot, obviously the pancakes will burn and too cold makes them tough, because of overcooking.
- A griddle works better than a pan. If you use a pan, choose a nonstick with a heavy bottom. This assures an even heat.
- Utilize a good vegetable oil spray that doesn’t leave much residue. Certain sprays leave a brownish residue, which will prevent the pancakes from turning golden brown.
Vegan Pancakes with Coconut and Warm Berries
Combine all ingredients except Almond milk and Seltzer water.
Slowly pour the almond milk and Seltzer water while whisking.
Let rest for at least 8-12 minutes.
Spray oil on to griddle or pan. With a 2 oz ladle pour 3-4 inch circles of even pancakes on the griddle. If you are using a pan than obviously, you have to make the pancakes at a time.
Turn pancakes once small bubbles appear on the surface. Remove from heat once they have a golden brown color.
Berry banana sauce
On medium heat bring juices, sugar, and cinnamon in a pan to a simmer.
Let liquid reduce to about half.
Add all berries and bananas to the orange sauce. Gently simmer fruits until the bananas start to melt and the sauce has turned bluish red.
Assemble of the Vegan Pancakes
Stack three or more pancakes on top of each other. Pour equal amounts of berry sauce over each stack. Drizzle with syrup and sprinkle with coconut flakes. Dust with powder sugar to your liking and serve. Enjoy!
The Seltzer water helps to make the batter more bubbly. It also gives the pancakes a fluffier texture.
Tip: When reducing sugar and orange juice for the berry sauce add 1 tablespoon of Orange liqueur such as Grand Manier. It's a great way to finish the sauce with style and flavor.
Vegetable or buffalo chicken wrap?
Would you rather feed your kids a greasy Buffalo chicken wrap over a healthy vegetable wrap? It depends. If you are not a vegetarian or vegan, you probably don’t see anything wrong with that. I don’t blame you. There was a time when I did the same. In fact, I loved them so much I couldn’t imagine becoming a vegan one day. Luckily, times have changed.
Living in a fast food generation
Raising two boys into young adults, who have grown up in a fast food society, I had some regrets.
I always thought – OK – if the kids behave I will reward them with a treat. And the treat was the kid’s meal at Mc Donald’s (that’s when they were really small) since they had an indoor playground where they could play after their meal.
What a mistake. I instilled junk food as a way of an incentive for my kids. I remember my kids knew all the burger joints by name before they were able to read. I know it’s my fault, I didn’t know any better then.
Children live what they learn. That’s what my wife always says, and I think it comes true in many cases. I always liked to eat healthy (most of the time :)), and kids take notice of that. Kids unconsciously learn and adapt their parent’s lifestyle.
“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”― Albert Einstein
For instance, my boys would say I eat trees for breakfast. That tree-like food was home-baked multigrain bread with lots of nuts and seeds or maybe a bowl of oatmeal. They rather loved the soft white bread, which I didn’t like to buy. Today, I must say they eat the same way as I do putting fibers, fruit, and vegetables first. I am very happy about that, although they are no vegans yet.
Implementing healthy dining options
I was always an advocate for eating healthy as you can tell. However, since transitioning to a vegan lifestyle, I have come to realize that not only chefs but cooks, servers, F&B managers, restaurateurs have an opportunity to educate our communities when it comes to the trend of eating healthy. Unfortunately, not enough hospitality professionals actually following this trend. Yes, the big restaurant corporations all have implemented healthy dining options, however, rather few meals.
Farm to table is one concept that resonates with most diners everywhere. However, not all farm to table concepts are vegan, most actually offer animal products. Obviously not every chef can be a vegan, either. Hence, most chefs have the opportunity to offer more vegan options to their menus.
“The most ethical diet just so happens to be the most environmentally sound diet and just so happens to be the healthiest.”― Dr. Michael Greger
I see it every day on my job as an executive chef, where we serve all types of guests ranging from corporate clients, locals to tourists. They are all looking for healthier dining options and are open to vegan meals, too. Which is great as this opens the door to more conversations about veganism.
The Future of Our Health is Determined by the Choices We Make….
That is, in particular, true with the type of food we choose to eat. Well, some get away with eating junk food all day long and still don’t get sick. However, the growing obesity rate in the USA suggests otherwise.
We have never had so many obese children. Our healthcare cost is through the roof. If we don’t change the way we eat we essentially program our bodies to fail, which is unsustainable for a nation. We have an opportunity to change that by simply living healthy and maybe even transition to veganism.
Veganism as a lifestyle
Many of my guests are open to hearing what it takes to be a vegan, but the possibility of never eating meat again feels too overwhelming to them. Once I explain the process of becoming a vegan, they are much more open-minded.
The most challenging period is the first few month. This is where people question your decision of becoming a vegan.
Especially if these individuals are family members; makes it especially difficult to stay on the path of veganism. Comments like “you’re restricting yourself”, “you are getting too thin” or “you are taking it to another level” is completely normal.
In these situations, it’s essential to remember why we have chosen to become a vegan. More on this in a later post. Believe or not, veganism is likely the most sustainable lifestyle thus far.
I became vegan because I saw footage of what really goes on in the slaughterhouses and on the dairy farms. Ellen DeGenere
Regardless of what people tell me about veganism, most are incredibly supportive. In fact many of my colleagues or family members trying to adjust their eating habits. They might not transition to veganism. However, I do see that they are making an effort to eat healthier. To be honest, it’s extremely fulfilling to see people around me getting inspired to live healthier, because of my lifestyle. In the end, it will help humans, animals, and the planet.
I chose this vegetable wrap because it appeals to kids as it does to adults. Who doesn’t like a wrap?
Do you think we can have an impact on our family members and friends through our lifestyle?
How do you deal with fast food cravings?
Do you agree that chefs have an opportunity to educate our communities when it comes to healthy dining options? I would love to hear your opinion.
This guest post has been written by Abdullah Al Mamun of Juicer Moz.
You might think wheatgrass is just another diet fad having its day, and that the obsession that health enthusiasts are currently pressing into it will soon fade.
But the fact remains that, when it comes to nutritional value, wheatgrass offers the gold standard. From its regenerative prowess to its beautifying effects, wheatgrass offers a boatload of benefits that are wholesome to health.
If you’re still sitting on the fence, undecided about using wheatgrass, here are 30 reasons to jump into the use of wheatgrass:
30 Convincing Benefits of Wheatgrass
It Is An Excellent Source of Blood-Building Chlorophyll:
Wheatgrass juice offers an abundant supply of living chlorophyll, being made up of 70% chlorophyll. Chlorophyll molecules have structures that are similar to those of hemin molecules which make up the pigments that mix with proteins to produce hemoglobin.
Chlorophyll functions effectively as a blood builder, as chlorophyll molecules are identical to hemin molecules. However, the fresher the source of the chlorophyll, the more potent the chlorophyll will be. Using best green juicer we can make wheatgrass juice easily.
Wheatgrass contains substances such as chlorophyll that boost red blood cell production in the body. Hence, it immensely enhances the efficacy of the immune system.
According to a study published in the journal of Indian Pediatrics in 2004, wheatgrass helps generate red blood cells so efficiently it minimized the need for blood transfusion in patients.
It Produces A Potent Antibacterial Juice:
It has been proved that chlorophyll is a highly potent antibiotic. Hence wheatgrass, with its high chlorophyll contents, has a natural healing prowess that’s effective for both internal and external use.
It’s An Effective Remedy For Various Skin Problems:
The healing potentials of Chlorophyll also apply to skin problems that affect the inner and outer skin layers, including acne, eczema, insect bites, and some other skin infections.
Cell Regeneration Can Be Catalyzed With Wheatgrass:
When cells and tissues absorb chlorophyll, they’re regenerated and refined. This regenerative impact of wheatgrass leads to accelerated healing of both internal and external wounds.
Skin Cleansing Also Takes Place Upon the Application of Wheatgrass:
Wheatgrass not only supplies skin cells with wholesome nutrients, but it also acts as an excellent skin cleansing agent.
Long-term Application of Wheatgrass Can Help Remove Scars:
Not only does wheatgrass help eradicate skin ailments, but it can also remove scars to make for a perfect skin.
The High Chlorophyll Contents Expunges Internal Scars:
Since chlorophyll helps to build up hemoglobin, it counters the effects of carbon monoxide and other acid gases. It also removes scars in the lungs caused by the inhalation of these acid gases.
It Alleviates Sinuses:
The drying effects of the chlorophyll contents alleviate congestion in the sinus and head colds.
With its Rich Protein & Enzyme Contents, It Slows Down Aging:
Wheatgrass contains a copper-filled protein called superoxide, as well as some enzymes that degrade superoxide radicals in the bloodstream, and this leads to delayed aging process.
Wheatgrass Inhibits The Growth of Grey Hairs:
As it delays the aging process, it also inhibits the growth of grey hairs.
It Ticks All The Boxes In Terms of Essential Nutrients:
Containing all minerals in existence, as well as numerous vitamins, proteins, and amino acids, wheatgrass is a perfect natural healer.
An Excellent Liver Cleanser:
One of the most widely known properties of wheatgrass is its liver cleansing effects.
Meliorates Blood Sugar Issues:
With its highly potent anti-hyperglycemic properties, wheatgrass meliorates blood sugar irregularities. This makes it highly beneficial especially to diabetic patients.
Wheatgrass Eliminates Drug Deposits From Cells:
Its chlorophyll-rich juice removes drug deposits from body cells.
Rids the Body of Heavy Metals;
Its detoxifying effects eradicates heavy metals from the bloodstreams.
One of the Most Potent Detoxifying Agents:
Chlorophyll is well known as a highly potent detoxifying agent, and wheatgrass is replete with chlorophyll.
With its Potent Detoxifying Qualities, it’s Also a Great Body Deodorant:
Wheatgrass comes with great antiseptic qualities. That also makes it an ideal natural deodorant that eradicates foul smelling body odor caused by sweats, magnesium deficiency, and defects in dairy fats digestions.
Wheatgrass Juice Enhances The Functions of several Body Organs:
The heart, cardiovascular system, liver, and intestine are among the organs that benefit immensely from the refining effects of the juice.
It’s Effective For The Treatment of Blood Disorders:
It’s an excellent home remedy for a wide array of blood disorders including high blood pressure.
It’s Oxidizing Effects Prevent Cancerous Cells From Spreading:
Wheatgrass comes with many great oxidizing agents that increase the level of oxidation in the body, and this inhibits the proliferation of cancer cells.
With its Nutrient-Packed Contents, It’s an Ideal Remedy For Digestive Dysfunctions:
It comes with numerous Vitamin B, among other nutrients that enhance the function digestive system muscles.
It’s High Magnesium Contents Dissipates Constipation:
It frees up the bowels and stems constipation with its high magnesium contents.
The Rich Nutritional Contents Negates The Need for Junk Food:
Junk food cravings are usually triggered by the short supply of some vitamins and minerals. Hence, the intake of nutrient-rich wheatgrass juice inhibits junk food cravings.
It is Ideal For Weight-Loss:
The selenium contents of wheatgrass enhance the functions of the thyroid gland, which is a key player in the body’s weight management.
Enhances Tooth Health:
Not only does wheatgrass foil tooth decay, it also rids the gums of harmful substances that can cause toothaches and plaques.
It Restores Fertility:
Chlorophyll is also known to revitalize sex hormones.
Wheatgrass is Replete with Light Energy:
Being the primary product that results from a plant’s interaction with light, chlorophyll is the food substance with the highest amount of light energy.
With the Large Proportion of Stored Starch, It’s a Great Source of Energy:
Wheatgrass contains a proportionate amount of energy in form of stored starch and requires little energy to release its nutritional contents. Also, its nutrients are quickly assimilated within minutes, making it a great energy drink.
It’s one of the Ideal Alkaline Consumables:
Nutritionist across the board tend to agree that alkaline foods make for healthier diets that lead to better cell function.
According to a number of researchers, no amount of wheatgrass consumed can be toxic to humans. However, due to its potent detoxifying effect, you might develop a nauseous feeling if you consume too much per time. It’s also best to drink wheatgrass juice on an empty stomach or with light food
About the Author:
I am Abdullah Al Mamun, Marketing Director of Juicer Moz. I am a kind of Juice and nutrition guy. I also love to read and write about healthy food. Fishing is one of my favorite things.
Author Name: Abdullah Al Mamun
Author City: Khulna, Bangladesh
Author Website: https://juicermoz.com/
Author Email: firstname.lastname@example.org
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How to Bake an Organic Multigrain Bread
Ever passed by a bakery and smelled the scent of a freshly baked bread? OMG, to me that’s addictive. Especially for breakfast, it’s a real treat. Unfortunately, the closest international bakery is over 10 miles away and I am not a fan of white bread, which is sold in many bakeries.
Therefore every so often I have the desire to bake my multigrain bread. All year round we buy bread in the supermarket, although sprouted organic bread, but it’s not the same.
The fewer ingredients the better the bread
I have a habit of reading the ingredient label of almost anything I buy and that includes multigrain bread. If I see words I can’t even pronounce I will put it right back on the shelf. I know it’s weird, but that’s me.
You might say I used a lot of ingredients in my bread. While that is true they are actually very healthy additions.
Which ingredients are better?
Regular or whole wheat flour?
Organic versus conventionally grown flour?
Organic or regular seeds?
Bleached or unbleached flour?
There are so many questions, that most people become confused or frustrated. Then there is the price issue. Organic flour and seeds are much more expensive than conventionally grown.
Hold your horses…
What are the benefits of whole wheat flour?
According to Organic Facts, whole wheat has an enormous amount of benefits to our health. It’s loaded with B-vitamins and minerals.
Organic flour vs regular conventional flour
I prefer to use organic ingredients for my multigrain bread. Not only is the end product better, it is also far more superior as it tastes better. But don’t take my word for it. Go out and buy organic and conventional grown flour and create two batches of bread loaves.
That said, to fair, you must use the same type of flour. Since all flours are measured by their protein and ashes as well as their enrichment. Once you have identified the same flours compare which batch feels better and which one bakes better. I found that bread made with organic flour feels better and taster better.
Here is why:
Organic grains must be grown without the use of synthetic pesticides and must be free of artificial food additives.
Conventionally grown wheat, on the other hand, has been crossbreed for decades now. It is not the same grain we used to eat a century ago. So while you might think there is no difference in taste between the two flours, rest assured that you are getting a dose of pesticides with your bread made with conventional flour.
For years I have eaten bread made with conventional flour until I learned more about the facts. I am not a fan of putting one ingredient down for an organic one. It’s just preference or maybe I am just a bit paranoid when it comes to non-organic ingredients.
However, should you go with regular flour than buy unbleached flour.
This multigrain recipe, which I’ve used for years, I have used a 6 qt KitchenAid mixer with a kneading hook. If you are using a smaller 4 or 5 qt bowl or a food processor just make several batches or simply reduce the recipe.
Organic Multi-Grain Bread
Mix yeast and warm water in a bowl. Cover and let sit for 5 min for the yeast to do its job.
Place all other dry ingredients in the mixer bowl. Making sure all ingredients are incorporated. Add the yeast which should have doubled in volume.
Begin mixing ingredients on low-speed and add water to it and mix until it shapes like a ball. Let it rest for 2-3 minutes and knead it again for about a minute. Remove dough from bowl and let rest for a few minutes. Knead the dough again by hand for about 2 minutes, by folding and pressing it down.
Place dough in a container dusted with flour and cover with a clean kitchen towel. I usually place it in my oven, which I had run previously for about 2 minutes just to bring up the temperature to about 90 °F. If you have a sunny spot such as a window board, that would work too. Let dough rise until it doubles in volume or 45-50 minutes.
Now it's time to knead the dough until all air has disappeared. That is usually done in less than 2-3 minutes of kneading. Many bakers let the dough rise again before finally forming it in to shape.So if you have the time let it rise again for another hour, then knead it again and form it into shape. This is done by using both hands rotating the dough circle wise on the table pressing the dough softly between both hands until it takes the shape of a ball. You might have to give it a little break so that you don't overwork the dough.
Now you're ready to shape and fit the dough into the loaf form. You do this by rolling the dough under your hands pressing and rolling it on the table until it gets longer and wider.When placing dough into the greased and flour dusted loaf pan press it down firmly so it fits evenly. If you do not have a loaf pan bake in a shape of a half-size ball about 1 lb each or shape it into rolls as seen in the picture. Then let the dough rise again to the size of what the finished bread would look like.
Preheat oven to about 400°F. Place loaf pans on the center shelf and bake for about 30-35 minutes. One way to find out if the bread is finished is by knocking on the bread if it sounds hollow like someone knocks on a door the bread is ready. Remove the bread from the loaf pans immediately in such a way that it can breathe from all sides so it doesn't sweat.
Once the bread has cooled you may start eating your bread. Try the bread with some freshly made hummus and avocado and a cup of coffee. This bread only stays fresh for about two days, so keep all other loaves in the freezer. Enjoy!
Yeast: You may use active dry yeast or instant yeast. However, active yeast must be dissolved in a liquid to be activated. Instant yeast can be sprinkled into the flour.
Tip: Warm up the loaf pan to about 90-100 °F. That will assure the dough rises quickly. You can give the bread a nice design by slashing it with a very sharp knife. Do this by holding your knife 45 degrees slicing the dough a 1/4 inch deep.
I like to sprinkle some flour on top of the bread which gives it a rustic feel. When placing the multi-grain bread into the oven, be quick and don't drop the loaf pans onto the oven shelf. You don't want the dough to lose its nicely risen shape.
Last but not least, add some steam to the oven. You can do this by pouring some water onto an empty tray below the bread, which has been placed there before the oven was heated up. The steam will assure the crust will get crispy.
Enjoy freshly baked multigrain bread by jazzing it up with avocado and hummus as a delightful vegan breakfast. Enjoy!
What type of bread do you like to bake? What are your experiences? Have you tried this recipe, please let me know your thoughts?
Switching from cheese sandwich to Avocado Hummus Toast
Never in my life, did I think I would love hummus that much. I used to love my cheese and bread in the morning (not anymore). Just the thought of breaking this craving seemed sheer impossible. Then came the hummus…
“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable” ― Gary L. Francione
Given the fact that everyone is in a time crunch especially in the morning, the hummus recipe and its variations below is prepared in no time. Actually, they meant to be simple, elegant vegan meals that can be done every day or on a special occasion to vow your guest.
The avocado hummus toast seemed just right for breakfast. I can prepare it the night before or even the day of. The bright side of this dish is you can buy ready made hummus and jazz it up any way you want it. Just assemble, and you are ready to go. Of course, that’s not everyone’s cup of coffee, but it’s an option. I prefer to prep a batch that lasts me a couple of days or more.
This delicious creamy mousse has found its way into the food chain since over 7000 years. It originated from the middle east and is now available in every supermarket.
The essential ingredients are chickpeas, garlic, olive oil tahini sauce, lemon juice and Himalayan pink salt. The latter is my preference because this salt tastes better than any other in the world.
The WebMD calls hummus a home run. Chickpeas are consistently on the top list of healthy vegetables.
Canned organic chickpeas
What chickpeas to buy?
Dried or canned?
Canned chickpeas are available in almost every supermarket these days compared to dried chickpeas. If in a rush yes I would open a can too. Once you have tasted the difference between canned and dried, you’ll probably never go back to canned beans.
That being said if you have the time then go for dried chickpeas. Let them soak overnight, then boil them in fresh water. They only need about one hour and twenty-five minutes to cook.
Another cooking method is to boil them straight out of the bag, after rising them, which takes a little less than two and a half hours.
Organic or conventional?
As with most conventional grown vegetables, they contain pesticides compared to organically grown. Organic chickpeas are not cheap, but worth the investment. With canned organic chickpeas, you want to make sure the lining is free of BPA. Unfortunately, there are only a few brands who offer BPA free cans.
Especially as a vegan, I think it is vital to buy organic vegetables whenever possible. It’s an investment in your health.
Hummus – It’s like a blank canvas
The idea behind a hummus recipe is that you can modify it in a hundred ways. It can be eaten at any time of the day. For example, I use it for cocktail parties as a vegetable hummus shooter. It looks nice and is always a conversation starter.
Almost any vegetable works with it. However, when incorporating vegetables into hummus, it’s best to blanch or roast them before. It will help intensify the flavor.
One of my all-time favorites is caramelized onions and jalapenos with a touch of aged balsamico. Here are some ideas of vegetables that can be incorporated:
Vegetable hummus shooter
15 of my favorites vegetables to complement hummus:
With the exception of jalapenos, I recommend adding about one-third the volume of any of the (cooked) vegetables listed below to the hummus. Of course, it’s a personal preference. Whatever makes your taste buds happy. Go for it.
I think the avocado and hummus is a match made in heaven. Maybe I am exaggerating now, but it’s so versatile. You decide if you go for a tangy or spicy theme and surprise your guest or your taste buds.
Sautée shallots and sliced garlic in avocado oil until translucent. Add organic baby spinach and wilt slightly.
Let cool and add to chickpeas than follow the recipe below.
I prefer to use baby carrots, but regular carrots work too. Peel, wash and slice carrots into half-inch pieces. Add avocado oil and roast in the oven at 350 degrees until soft. Usually 20 to 30 minutes. Some carrots take longer.
Wash and slice jalapenos. Sautee in avocado oil until soft, then add to chickpeas. For more intense heat cook jalapenos with seeds, otherwise, remove them.
- Black beans
Cook black beans just like chickpeas. Soak overnight and cook for about one hour and thirty minutes. Add to the recipe.
Peel and chop eggplant and onions into half inch pieces. Sautee in avocado oil until soft. Use a quarter onion for every eggplant. Season with salt and pepper.
- Sweet Potatoes
There are two methods you can roast sweet potatoes. Whole with its skin on or peeled and chopped. The peeled potatoes are usually easier to work with since they just need to be added to the recipe. The whole potato, on the other hand, needs to be scooped out, which is more work.
Very similar to sweet potatoes, however, peeling is more appropriate.
- Bell Peppers
Roasted peppers are a great addition to the chickpeas. They add a beautiful sweetness to the hummus that truly satisfies.
I prefer to steam them since I have a steamer on my job. I know I am spoiled when it comes to equipment. You can boil them in water, which takes easily one to two hours, depending on how small the beets are cut. Roasting is another good option. Just remember to wear gloves because beets will stain your hands (and shirts). It’s just a headache to clean your hands afterward. With beets, it pays to go organic since most beets are genetically modified (GMO) in the US.
Steamed, roasted or boiled broccoli lends the hummus a light green color. It also gives it a health punch. Studies have shown that broccoli has anti-carcinogenic and cancer-fighting agents.
- Broccoli Sprouts
Take it up a notch from broccoli. These incredibly healthy sprouts have shown to add great benefits to your hummus. From anti-aging antioxidants that reduces wrinkles to cancer-fighting compounds. Due to its high amount of sulforaphane, broccoli sprouts are credited for normal brain development, and some studies suggest it prevents autism. Talking about incredible health benefits here. For that reason, I like to sprinkle broccoli sprouts on all my salads and of course my hummus avocado toast, as shown in the picture.
Use any olives you like. I prefer calamata olives. They have an intense flavor and work great with the caramelized onions in the hummus.
Slow roasted tomatoes taste especially good with hummus. They lend it a mild sweet flavor.
- Caramelized onions
Who doesn’t love the sweet taste of caramelized onions? It uplifts any recipe. Add a touch of aged balsamic and you have the perfect duo.
Multigrain French bread
Hummus the Energizer
According to Dr. Axe, hummus is full of healthy goodies.
- Supports heart health
- Rich in fiber, minerals, and vitamins
- Has Anti Inflammatory effects
- Reduces hypertension
- Helps with digestion
Hummus avocado toast with broccoli sprouts and radishes
The Ultimate Vegan Power Breakfast
I must say I really have come to love my hummus avocado toast in the morning. Actually, it’s not really a toast, but a toasted multigrain french bread.
Even my sons adapted this breakfast sandwich, and they are not vegans – yet. It’s so delicious and satisfying that I sometimes eat too much of it.
Avocado hummus toast on multigrain bread
I had just finished taking the pictures when my son came in and said that looks delicious. “Are you done with taking pictures?” he asks. I nodded and gone was the toast.
Hummus and the multigrain bread provides the protein and the fiber needed for a good meal. The avocado provides the necessary fat vegans need. This simple avocado hummus multigrain toast, as I call it, provide a punch of vitamin C and E. This sandwich keeps me satisfied until lunch, hence it also delivers the important breakfast meal most of us vegans need to get us through the day.
A simple hors-d’oeuvre with style
One of my favorite hors D’eouvre is the vegetable humus shooter. I think it makes a nice presentation and adds some color to the buffet table. The hummus makes a great dip for any crudités instead of using a greasy, unhealthy blue cheese or ranch dip.
Hummus vegetable shooters
It has the same ingredients like the caramelized onion hummus with the exception it’s served in a shooter with Crudités vegetables. I always like to spice it up with some cayenne pepper.
Avocado hummus crostini
On the buffet, I like to strategically place the shooters on a silver tray throughout the buffet some elevated on a riser. It is also the go-to vegan hors D’eouvre on parties where meat and dairy are served. Just imagine what an all- vegan buffet looks like. I just leave that for a later post.
The hummus shooter is usually favored by the ladies, as it is rather a low-calorie appetizer.
Tomato hummus crostini
The guys, in my opinion, prefer the crostini, as it adds some crunch and texture to the hummus. As with any other hors D’eouvre, the sky is the limit when it comes to toppings.
Fancy avocado hummus Island
An Elegant Vegan Appetizer
So simple yet always a crowd pleaser. At first, I wanted to add three colored tacos, but I changed my mind. Why not stay with a gluten-free appetizer for a change. Even though the tacos would go well with the avocado. The radishes provide a little crunch and a touch of color. The golden gooseberries add a surprising sweet but tangy flavor to the dish. A perfect vegan appetizer with a touch of elegance.
To simplify this recipe I have used cooked chickpeas, which I had prepared the day before. Feel free to use canned beans instead.
What’s your take on hummus? Do you have a favorite way to serve hummus? Leave a comment below.
Avocado Hummus Toast
To simplify this recipe I have used cooked chickpeas, which I had prepared the day before. Feel free to use canned beans instead.
Hummus with Himalayan pink salt
Add all ingredients to food processor and blend until smooth.
Mash avocados with a fork until smooth then incorporate all other ingredients.
Assemble Avocado Hummus Toast
Scoop about two tablespoons of hummus on the multigrain toast.
Top with a dollop of avocado puree.
Decorate with diced onion, tomatoes, sliced radishes and some broccoli sprouts.
Avocado Hummus Toast
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Total Carbohydrates 32g
Dietary Fiber 7g
* Percent Daily Values are based on a 2000 calorie diet.