Simple Breakfast Guacamole

On Sundays we go all out and have a nice big breakfast.  Usually it involves lots of bread from our favorite local baker – Bäckerei Wein Mühle, a colorful mixture of the hundreds of homemade jams that we have in our pantry, and a delicious vegan dark chocolate spread from dm.  However, every once in a while, I just don’t want to have a sweet breakfast, and crave the flavors of my childhood – creamy avocados and tangy citrus.

I grill my bread (Carrot-Pumpkin Seed Whole Wheat Bread) over an open flame on the stove top to give it a nice roasted flavor.  Then, I whip up a quick and simple guacamole that I like to top off with some freshly sliced tomatoes.  A delicious vegan breakfast with complex flavors that help start off a nice weekend morning.

30520648255_7e0d6a39d9_oGuacamole
Serves 1-2 / Prep Time 5 min / Total Time 5 min

Ingredients:
1 Avocado
juice of 1/2 Lime (or Lemon)
1 big pinch of Salt
1 big pinch Garlic Powder
1 dash of ground Jalapeño

Directions:
Mash avocado with a fork and mix in all other ingredients.  Taste and adjust flavors – every avocado is different!

Spread on freshly roasted bread and top with tomato slices seasoned with pepper, or with your favorite vegetables: cucumber slices, alfalfa sprouts, radishes….

Quick Peanut Noodles

This peanut noodle recipe practically saved my life.  I know it sounds ridiculous, but this recipe has seen me through thick and thin…12 hour work days, kids’ soccer tournaments, pick-nicks, late nights, long and strenuous hikes, and short lunch breaks.  What makes it so amazing…other than tasting awesome?

It is a wholesome meal that can be made in 15 minutes…or even the day before.  It’s flexible, spicy, full of energy, filling but light, and loaded with vegan nutrients – a perfect pre-excersise meal.  And, if you want to change up the flavors or quadruple it, go ahead and be creative!  On many occasions,

I have left out the sambal oelek and added BBQ sauce, or replaced the fresh squeezed lemon juice with lime juice, or added tomatoes…

After countless requests from friends, work colleagues, and family members…here we go!  Comment and let me know how you make it your own.

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Quick Peanut Noodles

Serves 2 / Prep Time 15 min / Total Time 15 min

Ingredients:
~6 Cups Boiling Water
100grams Cellophane Noodles
1/4 Cup All-Natural Peanut Butter
juice of 1/2 a Lemon
1 teaspoon of Sambal Oelek
1/2 teaspoon Garlic Powder
1/2 teaspoon Ginger Powder
1 Cup chopped Cucumber
2 Cups thinly shredded Iceberg Lettuce
1 Tablespoon chopped salted Peanuts
1 Tablespoons sliced Green Onions

Directions:

Bring your water to a boil.  If you have an electric water boiler, this will be your quickest bet.

Place the cellophane noodles in a large mixing bowl, and pour the boiling water over the noodles, until covered.  Loosen the noodles slightly with a fork.  Set aside, and set a timer for 12 minutes.

In a small mixing bowl, stir together peanut butter, lemon juice, sambal oelek, garlic powder, and ginger powder.  The sauce will thicken the more you mix.

Prepare your cucumbers, lettuce, peanuts, and green onions.  Go ahead and get creative if you feel the itch – add tomatoes, mushrooms, roasted eggplant, broccoli, radishes, carrots, black beans, bbq sauce, sesame oil…the sky is the limits.

Once your timer has buzzed, drain off the water from the noodles.  Cellophane noodles are usually very long, so, at this point, take the time to just cut through them a few times to make things manageable.

Scrape the peanut sauce into the warm noodles, and mix it in.  It will be very thick, so use a fork and spoon to “comb” it it.  This will take a minute or two.

Through in your fresh veggies, give it a quick toss, and garnish it with green onions and chopped peanuts.

Done.

Quick. Simple. Delicious. Vegan.

If you want to make this a day in advanced, go ahead.  Just keep the noodles, sauce, and veggies separate from each other until you’re ready to serve to keep it from getting soggy. Heat the sauce up for 30 seconds to soften it up before mixing into your noodles.