feel food club

breakfast sandwich

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!

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!