This is a breakfast inspired by a delicious treat we had last month while traveling in NYC. We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US. We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.
We had only had some fruits and we were hungry… so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant. To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!! I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts. I even had to Instagram-it they were sooo good.
These days, I have such an abundance of avocados that I decided to have some for breakfast the other day… I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.
2 slices of bread – I prefer whole grain or gluten-free versions
½ avocado – sliced
Dijon or Stone Ground mustard
Extra Virgin Olive Oil
I make this just like at Le Pain Quotidiene, open-faced. But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.
- Toast the bread to your liking.
- Spread a generous amount of vegan mayo and mustard.
- Arrange the avocado slices, in shingle like manner. Season with a light sprinkling of garlic salt.
- Pile the alfalfa sprouts. Drizzle a small stream of olive oil. Season with a light sprinkle of garlic salt again.
Taro Root Fritters are perfect all by themselves…
However they can become so much more if you dip them into something – like a Mayo Mustard Dipping Sauce. I use Vegenaise Mayo and to me, because I haven’t bought traditional mayo in such a long time, I believe this tastes as creamy and decadent as if made with any homemade mayo.
You can make as little or as much as you want… but here are some proportions for you so you get the drift…
VEGAN MAYO MUSTARD DIPPING SAUCE
¼ cup Vegenaise vegan mayo
1 tbs horseradish mustard, but your favorite mustard will work here
Pinch of Kosher Salt
Sprinkle of Sweet Paprika
- Just mix all the ingredients in a bowl and serve alongside your fritters…
And if you’re not into mustard, you can always go to our trusted Puerto Rican staple, MayoKetchup. Right??
These are an updated version of my Mustard Roasted Potatoes… double the magic, double the fun with two times the mustard. Dijon and Grain Mustard are my absolute favorite mustards and they make a zesty potato, worthy of celebrating the Moms in your life.
Great with a Tofu Scramble filled with tomatoes, peppers, onions and grape tomatoes. Super colorful, super tasty and great vegetable-based protein too.
DOUBLE MUSTARD ROASTED POTATOES
2lbs red-skinned potatoes, cut in fourths
3 tbs Dijon mustard
3 tbs whole grain mustard
2 garlic cloves, finely chopped
1 tbs Italian Seasonings
Salt and Freshly Cracked Black Pepper to taste
2 tbs Olive Oil and a little more to grease the baking sheet
- Pre-heat oven to 425F.
- In a large bowl, mix together the mustards, garlic, Italian Seasonings, olive oil, salt and pepper.
3. Add the cut-up potatoes to the bowl and toss to coat the potatoes well with the mustard mixture.
4. Transfer the potatoes to an oiled baking dish, making sure the potatoes are in one single layer.
5. Roast for 40-45 minutes until the potatoes are cooked thru, tender on the inside and crispy and golden on the outside.
Last month we celebrated our 3rd KarmaFree Cooking Class. The theme was Breakfast in Bed for Mom…
We were honored to be featured in El Nuevo Día, Puerto Rico’s largest newspaper. The turnout was great – many people who do not consider themselves vegetarian yet wanting to learn about a more natural and meat-free lifestyle. To me that reads SUCCESS because that’s exactly the goal of KarmaFree Cooking… teaching people that a vegetarian lifestyle is doable and delicious.
I want to share a recap of the recipes shared at the class. Some are new, some are KarmaFree classics and some are updates on favorites of all of us.
Tofu Scramble with Tomatoes, Peppers and Baby Spinach
Double Mustard Roasted Potatoes
Papaya Mango Fruit Salad
Carrot Cupcakes with Cream Cheese Yogurt Frosting
Fruit Smoothie featuring Fresh Baby Spinach
We also talked about how to best combine fruits for your fruit salads and juices
If you live in Puerto Rico, hope you can join us for our next KarmaFree Cooking class. If you are not so lucky to live in Puerto Rico, rest assured we’ll be sharing the recipes here on the blog. But doing it in person, as part of our group and then tasting the results of your labor is a whole different experience.
Thanks a lot to Angie and my mom who always help and thanks a bunch to the class attendants who always make giving these courses a whole lotta fun.
Have you made your own mustard? Ever? I hadn’t until now…
It’s super easy. All you really need is time and a blender. Oh, and mustard seeds. I bought mine at The Spice and Tea Exchange store in Boca Raton. I have not seen mustard seeds sold here in Puerto Rico, so out of curiosity I bought an ounce of mixed yellow and brown mustard seeds. Together they measured about ¼ cup.
Here’s how I made it…
WHOLE GRAIN DIJON MUSTARD
1/8 cup yellow mustard seeds
1/8 cup brown mustard seeds
¼ cup apple cider vinegar
¼ tsp salt
1 tsp brown sugar
- Place the mustard seeds and vinegar in a small bowl with a tight lid. Let them soak at room temperature for 2 days.
2. After 2 days, I transferred the seeds and liquid to my Magic Bullet. Add salt and sugar. Puree until a mustard paste is forms but you can still see whole seeds. Transfer to an airtight container and let it rest for 2 days before using.
I rested this for over 2 days in the fridge and the taste is SHARP!!! But I do enjoy very sharp flavors… in my cheese and my mustard. But I was told by a friend that if you leave it out at room temperature for a few days and then refrigerate it, that the taste will be much mellower. The cold from the fridge stops the mellowing process. So that something to think about.
This is the perfect mustard to dress your favorite sandwich or even to roast some potatoes in. It’s sharp, spicy and very easy to make.
Have you made your own mustard?? Tell me all about it…