3 Quick & Easy Open Faced Toasts I Eat Every Week

As a busy mom, practicality must be a huge part of my life. Therefore easy no-cook recipes are so helpful when it comes to breakfast and brunch at my house. These are by far, the three recipes I eat every single week. They are easy, delicious, filling, healthy, and satisfying. I never get tired of them because I simply use ingredients I have on hand that day. These open-faced toasts are vegan, high in plant-based protein and healthy fats. Absolutely nourishing and appetizing. I hope you give them a try.  They can also be so helpful for college students who have a busy schedule, and these are also very much budget-friendly!  Or for people who are looking for a more vegan-friendly breakfast Idea, but don’t know where to start.

 

watch it on youtube

 

 

 

Open-Faced Avocado Toast:

 

 

ingredients:

2 sourdough toasts

1 avocado, sliced or mashed

1 radish, sliced

Everything but the bagel seasoning

fresh cilantro

fresh lemon

1 radish, thinly sliced

1 tbsp sprouts of your choice

salt and pepper to taste

olive oil

 

Instructions:

Slice open the avocado, mash, or thinly slice each half, and add onto the toasted bread. Sprinkle some salt and pepper to taste, followed by a nice freshly squeezed lemon juice on each one.

Then sprinkle the amazing everything bagel seasoning, topped by thinly sliced radish, spouts, and a drizzle of extra virgin olive oil.

Enjoy right away!

 


 

 

Peanut Butter Toast:

 

 

 

Ingredients:

2 sourdough toasts

2 tbsp natural peanut butter (I love this brand)

1/2 banana, sliced

handful raspberries

handful blueberries

1/2 tbsp cacao nibs

1 tbsp honey, to drizzle

 

Instructions:

Toast your bread and place on a plate. Spread 1 tbsp natural peanut butter on each slice. Then add the banana, berries, and cacao nibs. Drizzle some honey or maple to taste.

Enjoy with some coffee or tea on the side.

 


 

Mediterranean Hummus toast: 

 

 

ingredients:

1/2 tomato, sliced

1/2 cucumber, sliced

1/2 small red onion, sliced

1/4 jalapeno, sliced

2-4 tbsp hummus

5-7 kalamata olives

fresh parsley

1 tbsp zaatar

1 tsp Harisa, or to taste (spicy!)

Extra virgin olive oil (I love this brand)

 

instructions:

Toast the bread and place on a plate or board. Thinley slice all the veggies. Spread the hummus, then add the veggies and olives, and sprinkle some salt and pepper to taste. Sprinkle some zaatar spice and a small dollop of arrisa, fresh parsley, and finish it off with a drizzle of olive oil.

Enjoy right away!

 

 


 

Notes:

  • You really don’t have to use sourdough bread. It could be whichever one you like. But I LOVE sourdough bread, so that’s what I use.
  • I used homemade hummus, but store-bought works perfectly fine!
  • Use whatever fruits and vegetables you have on hand. They really don’t have to be like mine.
  • you can use whichever nut butter you prefer, It doesn’t have to be peanut butter.
  • Always adjust spiciness and sweetness according to your taste.

 

 

 

 

 

 

 

 

 

 

 

 

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