After a relaxed start to the day, indulge yourself with these flavour-packed and filling dishes
Avocado on toast with vegg
By Debbie Adler Serves 4 | Prep 20 mins plus chilling Cook 5 mins
FOR THE VEGG WHITES
50g (¼ cup) cubed extra-firm tofu 240ml (1 cup) water 1 tsp nutritional yeast 1 tsp agar powder ¼ tsp kala namak (black salt)
FOR THE VEGG YOLKS
1 large white potato, peeled, cubed and boiled until soft 1 tbsp nutritional yeast ¼ tsp kala namak ¼ tsp turmeric
FOR THE TOAST AND TOPPINGS
1 avocado, mashed 4 slices any gluten-free toast 1 tomato, sliced red pepper flakes
1 For the vegg white, add the tofu, water, nutritional yeast, agar powder and kala namak to a blender and process until completely liquefied. Add the mixture to a saucepan and heat to a soft boil, stirring frequently, about 5 minutes.
2 Transfer the mixture to a cup with a lip.
Pour the mixture into an (8-cavity) egg-shaped silicone mold, (make sure the mold is sitting on a tray) and then place it in the fridge for 1 hour.
3 For the vegg yolks, add the boiled potato to a medium bowl. Add the yeast, kala namak and turmeric and mash until the mixture is smooth.
4 Take the vegg white mixture out of the fridge and pop them out of the molds. Take a melon baller and scoop out the middle of the vegg white to make room for the vegg yolks. Use the melon baller to scoop a small ball from the vegg yolk mixture and place it in the middle of the vegg white to make it look like a real boiled egg.
5 To assemble the avocado toast, spread the mashed avocado onto the slices of toast and then top it with sliced tomatoes and sliced vegg. Sprinkle with red pepper flakes.
NUTRITIONAL INFO
Calories (per serving) 273 | Total fat 11.8g Saturates 2.4g | Salt 1.12g | Sugar 3.2g Carbohydrates 34.9g | Protein 9.2g
DISCOVER MORE
The recipes on page 39 are taken from The Mediterranean Plate: Plant-Based Recipes Free From Gluten, Salt, Oil & Sugar by Debbie Adler, published by debbieadler.tv. (RRP £31.36.) This book contains non-vegan recipes.
Spanakopita omelette
By Debbie Adler Serves 1 | Prep 10 mins | Cook 20-25 mins
FOR THE OMELETTE
100g (1 cup) chickpea (gram) flour 2 tbsp nutritional yeast flakes 1 tsp ground chia seeds (I use a coffee grinder) 1 tsp smoked paprika ½ tsp bicarbonate of (baking) soda ½ tsp kala namak (black salt) ¼ tsp turmeric ¼ tsp freshly ground black pepper ⅛ tsp baking powder 3 tbsp vegan plain yoghurt 30g (1 cup) chopped spinach 240ml (1 cup) water 100g (¾ cup) vegan feta cheese
TOPPINGS
chopped tomatoes chopped red onions chopped fresh dill fronds
1 Preheat the oven to 180°C/Gas Mark 4.
Line a 23cm (9in) round springform pan with parchment paper.
2
