Came up with some super yummy vegan breakfasts, so I just HAD to share! First up, Forager Project Cashewgurt with drizzled honey, fresh figs and slivered almonds and breaded Portobello Mushrooms....yum, yum!
The Cashewgurt is relatively easy to figure out and of course you can add any fruits, nuts, etc... to your liking. Here's how to make the mushrooms.
-2 Portobello mushrooms sliced into 3-4 thick slices (depending on the size of the mushroom)
-VeganEgg (whisked in a bowl) OR you can use egg-whites or even whole eggs depending on you
-1/4 cup Tapioca Flour on a dinner plate
-1/2 cup Almond Flour on a dinner plate *option to add some garlic salt and/or some parmesan cheese...again, depending on your dietary preferences.
-1 tsp of Ghee or Olive Oil
Melt Ghee or Olive Oil in a frying pan
Coat the slices of Portobello Mushrooms with Tapioca Flour, then dip into Egg Mixture, then coat with Almond Flour Mixture.
Place breaded slices in the hot pan and cook on all sides until the coating is crispy and well browned.
Grab a steak knife and fork and enjoy!
OK, Yummy breakfast #2 was so easy but I just HAD to share because it involves fruit, avocados and bread (these are a few of my favorite things). Of course there was my morning elixir as well: Jasmine Green Tea, Stevia and a splash of Almond Milk. Fruits pictured: Mango, Apricots and Figs