Toast: for More Than Just Avocado

I sometimes get into the habit of eating the same things every day. One of these things is toast for breakfast. I have peanut butter on toast or avocado smashed on toast and put very little creativity into it. "It's just toast," I'll say, and what more can I really do with it without racking my brain?

I decided to see if I could throw together some super quick, easy, breakfast-worthy toasts that were a little more flavorful and fun. I think this could be a recurring theme. Bread is good. Toast is good. It makes us feel safe. Let's show it the respect it deserves.

I decided to try three toasts to start (all plant based). The first is a more fun twist on my usual avocado and salt on toast, with some tahini, hot pepper, and cucumber added. The second is salty meets sweet, with vegan cream cheese, shaved plum, and agave. And the third is a buttery, creamy mushroom and caper toast with balsamic reduction. Really what all this is getting at, is it's very easy to be creative with these little open faced sandwiches. They're like a blank canvas to experiment on. Just have fun with it. There are no wrong answers. Unless it tastes bad - then maybe it's wrong. Just try again! Or just start with these here... I think you may like them.

Cucumber Avocado Toast:

1 piece sourdough or bread of choice, toasted

1/2 cucumber sliced very thin or spiralized

1/2 avocado

1 tsp. tahini

Big squeeze of lemon

Generous pinch of sea salt

Hot pepper flakes to taste

Sriracha drizzle is highly recommended

Mash the avocado in a bowl with the tahini and lemon. Spread onto toast. Top with cucumber, salt, hot pepper flakes, and Sriracha if desired.

Toast with Shaved Plum and Cream 'Cheese':

1 piece sourdough or bread of choice, toasted

1/2 ripe purple plum

2 Tbsp. vegan cream cheese - mine is from Trader Joe's

1 tsp. of agave

Spread on cream cheese. Cut plum into very thin slices and spread evenly across toast. Drizzle with agave. Done!

Buttery Mushroom Toast:

1 piece sourdough or bread of choice, toasted

2/3 cup shiitake mushrooms, sliced

1 1/2 Tbsp. Smart Balance or other vegan butter alternative (olive oil will work)

3 Tbsp. unsweetened almond milk

Shake of garlic powder

Salt and pepper to taste

1 Tbsp. vegan cream cheese (optional)

Capers & balsamic reduction to garnish

Heat vegan butter on medium-low heat until bubbling, then add mushrooms and sauté until golden brown. Add salt, pepper, and garlic. Next, add almond milk and heat until simmered away. For a hint of cheesiness, you could now add vegan cream cheese to the pan and heat for one more minute. Drizzle the toast with olive oil, then spoon mushrooms on and garnish with capers and balsamic reduction.