New favourite breakfast recipes

Having a vegan start to the day can require a bit more thought. We decided to have a more plant based diet last year and found breakfast to be more of a challenge than we anticipated. We try to have seasonality within what we eat ourselves and what we cook for our guests. Crushed avocado on toast is not really sustainable in Austria in the winter and the tomatoes are so good in Croatia in the summer that we sometimes struggle to want put anything else on our fresh bread. We wanted to come up with three different spreads that compliment our glut of summer tomatoes and were equally tasty and nutritious to start our adventurous mountain activities.

Walnut and Miso Spread

150g Walnuts

2 tablespoons of miso paste

1 garlic clove

4 tablespoons of nutritional yeast

1 teaspoon of salt

Method

Whiz it all in a blender until it resembles a crumb.

We love it on toast with tomatoes, almost has a ‘marmite’ taste about it. Also works well as a topping on roasted vegetables. Can be stored for up to a week in the fridge.

Vegan Almond Cheese

200g Almonds

1 large garlic clove

50ml Extra virgin olive oil

80ml Lemon juice

100ml water

1 teaspoon of salt

Method

Whiz all the ingredients together at high speed and blend until smooth. Can be used straight away, but better if allowed to firm in the fridge for a few hours.

White Bean and Rosemary spread

A handful of fresh rosemary

Splash of olive oil

2 cloves of garlic

Tin of white beans

dash of red wine vinegar

Salt and pepper


Method
Using a pestle and mortar and bash some rosemary, salt, pepper and garlic. Heat up some olive oil in a pan and add half of the rosemary and garlic mixture. After a minute add the drained tin of beans. Using a potato masher, mash the beans to infuse with the oil. Take of the heat after a few minutes, add the red wine vinegar and then the rest of the rosemary oil.

Let us know if you enjoyed these spreads as much as we do!


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info@wearactive.com
phone: (+385) 981314179