feel food club

Breakfast

Tomatoey Lemon Beans on crispy Sourdough

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This is another breakfast for dinner thing. As you might realize, I am pretty obsessed with this rn! I mean you can totally have that for breakfast if you prepare it the night before but its an amazing dinner too! Think baked beans just a little less sweet and with a lemons twist with some softened arugula on crispy sourdough. Sounds pretty solid huh?

When to make it? 
Honestly, this is really incredibly simple and easy to make, so you could even make it fresh in the morning but it is just as good if you make it before and just reheat it. Or in a big batch and enjoy throughout the week! 

Why white beans?
The reason I am using white beans here is because I believe that they are the best!! Out of all beans, they are my favorite. They taste a little buttery and rich and not as dry as some others do, which I really like. Also they take on the red Color beautifully which kidney beans for example don’t, do they look really nice in this dish! 

Beans in general are a great food. No matter whether you cook them fresh or buy them canned they are packed with protein and fiber. This is such a great plant based protein source with over 6g of protein and almost 7g of fiber per 100g! 
That’s a whole lot! Also they have a lot of antioxidants and amino acids. Besides being healthy for your good and improving your digestion they are also linked to reducing the risk of cancer and improve your heart health. So they are an amazing scientist superfood. 

How to buy them? 
It really doesn’t matter, it is whatever you prefer! If you buy them canned, they of course are way more convenient because they are basically ready to eat. Just make sure you read the label carefully and that there are not a thousand additional ingredients you can’t pronounce. Also drain and wash them before consuming so you get rid of gases that might bloat you and excess salt. 
If you buy them raw on the other hand, they are just as good and you can be sure that there are not any additives because you decide what is going in them. BUT! You have to cook them through because raw beans are poisonous! So few people actually know that but be careful. But when you cook them through they are jut as good, just need a little more time!

What else? 
Not a lot. Some canned and fresh tomatoes, agave, sea salt, tomato paste and water. That’s it. So simple right? A little fresh arugula is stored in at the end and some lemon zest for that wow-effect and voilá, there you go, dinner/ breakfast is ready. Serve it on some toasted sourdough and if you feel like making it extra good, spread butter or margarine (to keep it vegan) in both sides of the bread and toast it up in the pan instead of the toaster. This is so good. Buttery rich toasted sourdough with creamy, kinda sweet & tangy fresh tomatoey beans on top with some greens sneaked in. So good. 

Honestly, I love making this as a quick dinner or a decent breakfast or even at brunch for when friends are over. It is so good, no matter if you are vegan or not because honestly, with some bacon on top, it is next level! I hope that you will love this recipe as much as I do! 

Happy cooking! 
Katie // Une Petite Cuisiniere

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Tomatoey Lemon Beans on Crispy Sourdough

Decent breakfast or breakfast for dinner. Sweet, fresh and tangy tomatoey beans, ofc with some greens sneaked in on some buttery, crispy sour dough. Waking up has never been so easy.

Course Breakfast, brunch, dinner
Prep Time 2 Minuten
Cook Time 5 Minuten
Total Time 7 Minuten
Servings 2 servings
Calories 385 kcal

What you will need

That is what you will need:

  • 2 slices sourdough
  • 2 tsp butter or vegan butter to keep it vegan
  • 150 g white beans
  • 150 g crushed tomatoes
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1/2 lemon zested
  • 1 tbsp tomato paste
  • 50 ml water
  • 1 handful arugula

How to

That is how it works:

  1. Drain and rinse the beans. Add them to a pan along with the tomato paste, crushed tomatoes, maple syrup, and sea salt. Heat it up on medium heat and let it simmer for about 5 minutes.

  2. In the mentime spread the (vegan) butter on the bread slices. Heat up a pan and fry the sourdough in it until crispy and golden brown on both sides.

  3. Right befre serving str in the arugula and lemon zest into the beans and stir through until the arugula has welted a little.

  4. Place the bread on plates and top with the beans and top with a little more lemon zest.

  5. Serve and enjoy!

Think pink smoothie

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Spring slowly is coming and all the different colors are starting to appear in nature. So all beautiful colors are starting to appear in our food again as well! The season with many fruits and veggies in season is tarting and I am more than ready to head into it!

I thought, let’s not do a green smoothie because 1) I do a lot of recipes with greens and 2) many people are scared off by seeing green (not only in their drinks) as it often tastes too healthy! But the are so many ways to eat and drink healthy without needing to add spinach or broccoli. Just eat the rainbow, a little if everything and you will feel amazing! 

Today I am sharing a recipe with you, which is one of the prettiest (if not the prettiest) color of the rainbow, pink. What’s not fancy about pink? Right, nothing! This smoothie is so good and not only because of the color. It is super creamy because wir the banana, sweet from the date and super tasty because of the fresh fruits in it! 

Besides banana as a base, you’ll need raspberries, blueberries and if you find it somewhere near you, pink dragonfruit. This is totally optional because dragonfruit itself does not have a lot of flavor but it adds a super nice color. You can just switch it out for more berries. All of the berries you are using can be fresh or frozen, it really only changes the consistency of the smoothie. When frozen, it will become more thick and creamy so that is up to you! 

Besides the fruits we are using some zucchini in the smoothie too. Don’t be scared, I promise you, you won’t taste anything! If you do have time you can steam it before then there will not be any chunks but if you do not have time that is not a problem either! Just make sure you peel it so it doesn’t make the color go gross. Other than that, just some dates for fiber and sweetness and oat milk as well as soy Joghurt for creaminess. That’s it. If you what to make it more filling you can add some almond or any other but butter and some oats or if you just want it as a snack, leave it as is.

This smoothie makes a perfect breakfast in the go if you are in a hurry or you can also pour it into a bowl and add toppings such as granola, but butter and fresh fruits to enjoy it as a smoothie bowl! Either way it tastes really good and is super quick, which also makes it a ideal snack! 

I hope that you will love this recipe and it brings you into a summer feeling! 
Happy cooking! 
Katie / Une Petite Cuisinière

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Think Pink Smoothie

A super pretty and tasty smoothie for some serious summer feelings.

Course Breakfast, Drinks, Snack
Prep Time 5 Minuten
Cook Time 5 Minuten
Total Time 10 Minuten
Servings 2 smaller or 1 large
Calories 158 kcal

What you will need

  • 1 banana
  • 1 zucchini
  • 150 g raspberries if you have you can substitute out half of the raspberries for pink dragon fruit or blueberries for even more color
  • 50 g blueberries
  • 1 date
  • 50 ml oat milk
  • 50 ml water
  • 2 tbsp soy yoghurt

How to

That is how it works:

  1. Peel the zucchini and cut it into chunks. Do the same with the banana and the dragonfruit if using it. Add the berries, milk, water and yoghurt aswell and blend until smooth.

  2. Serve in glasses with straws or as a smoothie bowl with all the delicious toppings! Enjoy!

Savory French Toast

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If you have been following me on the blog for a while, you will have probably noticed that I am more on the savory breakfast side. Not that Avo toast and poached egg could ever become boring, but sometimes it is nice to switch things up, or to try out something different whenever you have a little time. This savory French toast is the perfect example for that.

Yes, savory French toast. No that’s not the one that is covered in a liter of maple syrup and a ton of sugar but that one that is covered with cheese and sprinkled with chives and topped with a poached egg. So. Much. Better. Honk breakfast sandwich but with a twist, which takes it next level.

When to have?

I would not have this everyday, because therefore it is a little rich but you can have it every now and then after a sleepin or as a hangover cure. Or make it for brunch when you have friends over or even as a breakfast for dinner because that is a decent option! It does not take long to make, as almost all of my recipes because who likes to wait a n hour when your tummy is growling? No one, right. 

What’s it made of?

Very few ingredients. First up; bread. Here I like to use dark or whole grain bread because it has a more intense flavor then white bread I believe, and it is a little healthier, which can never hurt! Next; eggs. Ken for the dipping batter and one poached one on top, which will be super yolk porn with that runny inside. Other than that we need some milk of your choice, grated Parmesan cheese, sea salt, herbs and black pepper for the batter.

As for the toppings, it is really up to you. I can’t leave out on Avocado of course (what’s a break my without?), and poached egg. Some more cheese and some super flavorful sautéed cherry tomatoes for that color touch and more flavor. I finished of with a sprinkle of chives. If you wanna do bacon, do bacon, if you are all the way down for hummus, you can top it with that! Really it is up to you. With such a delicious base you can’t really fail with the toppings! 

This recipe will make you look like a perfect chef at the next dinner party because it is so good. And super simple and versatile.

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Savory French Toast

Brunch, Hangover cure or breakfast for dinner. This is the pefect dish. Crispy and soaked bread with tangy cheese, runny yolk and creamy avocado = perfection.

Course Breakfast, brunch, Main Course
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 serving
Calories 407 kcal

What you will need

  • 2 slices bread (whole grain is best)
  • 3 eggs
  • 100 ml milk of choice
  • a pinch of salt
  • some pepper
  • 1 tsp italian herbs
  • 30 g parmesan cheese grated
  • 1 tbsp oil
  • 2 tbsp vinegar
  • a handful cherry tomatoes
  • 1/2 avocado

How to

That is how it works:

  1. In a bowl crack one egg. Add the milk, salt, pepper and herbs and mix everxthing. Add in about a third of the cheese and dip the bread into it.

  2. Bring a pot with water to a boil and heat up the oil in a pan. Once the water boils add in the vinegar. Take a cooking spoon and make a swirl in the water. crack the two eggs into two seperate bowls. Reduce the heat until the water only simmers anymore. Take one and carefully and slowly let it slide into the water until it has set a little, then take the next one.

  3. Meanwhile place the bread slices into the oil and sprinkle with half of the remaining cheese. fry for about 2 miuntes on each side on high heat.

  4. In a seperate pan quickly stir fry the tomatoes until soft, if you decide to use some. Cut the avocado into slices.

  5. Take the bread out of the pan and place it onto plates. top with teh avocado and tomatoes. Take the eggs out of the water after 3-4 minutes and lay them on a paper towel to let the excess water drip of. Add on top and finish with a sprinkle of chives and the remaining cheese.

    Serve & enjoy!

Open Vegan Breakfast Sandwich

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I love having savory breakfasts! I like them much more than sweet ones. You might not know because I mostly post sweet breakfast recipes, but that’s because I mostly share plant based ones and I think it is so hard to make vegan savory breakfasts. But since I try to include more plants into my diet, K decided to share a vegan breakfast dish that is savory, especially for all those without a sweet tooth. We do not have to miss out on savory stuff when we want to eat vegan from time to time.

The thing, that I think is most difficult, when not including animal products into your breakfast, is not eating eggs. I absolutely love eggs and think there is nothing better than an avocado toast with poached eggs but sometimes I just like to switch it up. I got inspired to create this dish when I ate at a restaurant in Vienna, which is called Karmafood, that is mostly plant based/ vegetarian. I had a vegan breakfast sandwich and it was soooo good, so I decided to try to recreate it.

At first I thought „mushrooms for breakfast“? Wait, no way! I can’t do that! But it actually is super delicious! It is not like soggy mushrooms, it just tastes really good in the combination with all of the other ingredients. So let me tell you what this sandwich (or topped bread) is made of:

We start out by roasting a sourdough bread. You can use a white bread, but I like to use a mixed one, which is partially whole wheat and partially not. If you want, you can also use a whole grain bread or if opting for a gluten free version, use sweet potato toasts! This really is up to you! We toast that bread in a toaster, because crispy bread is just way better! If you want to be super fancy, you can butter or spread margarine on both sides and toast it in a pan. This adds extra flavor but is a little more work! 

Once we have our bread, we can continue with the rest. Next comes hummus. I like to use curry hummus, just because I really like it, but normal one works just as good. So we spread a thick layer of that. Next up are some greens. I like to use mixed greens, but if you prefer to stick to one kind, that works. You see this is really versatile! The greens in here do not radically change the flavor but add a lot of vitamins! So it’s great! We continue to add even more greens, this time in form of avocado. Because… what would a breakfast sandwich be without avocado? Well, not a good one at least! 

So now we have the base. We continue to add more vegetables. Next up: cherry tomatoes. I like the touch of color and flavor they add! Sautéeing them helps to not let them taste super different from the rest but it helps them to work in a harmony with the other ingredients! Ok top, now only go mushrooms. I would recommend to use shiitake mushrooms, because they are pretty big.you can also use other ones if you prefer, just make sure that they are pretty big. On top only goes another dollop of hummus, and a drizzle of hot sauce, if you like. I live it spicy, so for me it always is a must! 

I love making this for a quick breakfast, because wir literally comes together in like 10 minutes. You can also serve it for brunch or make a cute buffet with all the different things and people can build their own ones! I hope this gives you some inspiration for savory, plant based breakfast ideas! Let me know if you like it and if you decide to recreate it be sure to tag me with @uneptcusiniere or with #unepetitecuisiniere !

Enjoy,
Katie

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Open Vegan Breakfast Sandwich

An ideal breakfast for all those who want to eat more plant based but still stay savory. Super delicious and simple.

Course Breakfast, brunch, dinner
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 239 kcal

What you will need

  • 2 slices bread you can use whichever you want; sourdough, white, whole wheat, whatever
  • 4 tbsp hummus
  • 1 handful greens
  • 1/2 avocado
  • 5-6 shiitake mushrooms
  • 12 cherry tomatoes
  • some sprouts, more hummus and hot sauce for topping (optional)

How to

That is how it works:

  1. Toast the two slices of bread in the toaster.

  2. Meanwhile heat up the oil in a pan. Remove the stems of the mushroom. Once hot, add the mushrooms and sauté them for about 3 minutes on each side until soft. Remove them and add the cherry tomatoes in. Let them soften for about 2-3 minutes.

  3. Meanwhile, remove the bread from the toaster. Generously spread the hummus. Add the greens on top. Slice up the avocado and layer the slices on top of the greens. Take the mushrooms and add them in top along with the sauteed cherry tomatoes.

  4. Finish it up with another dollop of hummus, some sprouts and hot sauce if wished!

  5. Serve and enjoy!