Hey so this is the first Studevie recipe! The idea is to provide healthy, easy ‘brain food’ recipes. This is two breakfast recipes: the avo-egg and bacon+mushroom toast. Keep reading for recipe.
Cut a thin disc off of the dark/skin part of the avocado half so it can stand on a plate
Scoop out some avocado to make the gap where the stone was big enough for an egg
Crack the egg into the gap
Season with salt and pepper
Microwave; for me (I have an 1000W microwave) I have to microwave it for 2 minutes in minute long bursts but for people with lower wattage microwaves you may need less time. Many people use 30second bursts so you may have to figure out what works for you over time
You can also microwave some chorizo to have on top of your avo-egg
If you’d like some more vegetables you could serve it with a side of red pepper or wilt some spinach on top
If you like some spice add some fresh chilli or splash some tobacco on top
Mushroom bacon toast:
100g mushrooms (chestnut/closed cup etc)
basil leaves (optional)
1 piece of bacon
a slice of bread (I like to use sour dough)
Heat some oil in a pan (about ½ tbsp to start) at a low to medium heat
Cut your mush rooms in half and rinse them to remove any bits of dirt
Once the pan is heated, add all the mushrooms
While the mushrooms are cooking, slice the bacon into bite size pieces and remove the fat
Stir the mushrooms regularly and add more oil if needed
The mushrooms will begin to produce lots of liquid/water, pour out as mush of this as you can and turn up the heat to medium high
Once most of the liquid has been poured away/evaporated, add the bacon bits and basil
Once everything has started to brown and the bacon is cooked your mushrooms are done!
Toast your bread, add some butter and pour the mushrooms on top
You can cook some tomatoes in the pan after your done to add to your toast
Spinach and rocket can be wilted in the microwave for around 30 seconds to be added
Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes.
Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency.
Serve in a bowl with some baguette (highly recommended) and enjoy your meal.
Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes.
Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine.
In the bowl with the milk add the maple syrup, vanilla and oil and stir well.
Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix.
Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat.
Serve on a plate and drizzle with syrup if you like. Enjoy!
Had a chickpea and red lentil curry for lunch today with some white rice and popadoms 😋 I cooked some zucchini, onion, sweet potato, carrot, red lentils, red and yellow capsicum and chickpeas over medium heat in some coconut milk and curry powder for about 25 minutes-really high in protein, delicious and really quick to make 🙌 instagram:@veganzoejessica
1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
200 g dry linguine pasta
½ cup of black olives
juice of half a lemon
1 small zucchini
1 tsp chili flakes
1 tsp sweet paprika
1 tbsp olive oil
¼ cup veggie stock
salt and pepper or taste
pinch of sugar
some fresh parsley to garnish
Heat a pot with water, salt it and let it come to a boil.
In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit.
Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well.
Now serve to yourself or share with others and enjoy this filling and delicious meal.