Some unseasonal breakfast inspiration


Wheat biscuits with cranberries and apple, soya milk


I know this may seem a little on the christmassy side, but it does make a really lovely breakfast, especially with the sweetness added by the cranberries. These were dried cranberries which are readily available in supermarkets/health food shops and are great for cooking, baking and sprinkling in general. The wheat biscuits were from the Co-op and helpfully labelled as vegan.


Ciabatta with cannellini bean hummus, tortilla chips, blueberries


The ciabatta was from the Co-op and is labelled as vegan. Even when it’s freshly bought, I find that it’s best toasted as this guarantees a crispy outside and soft middle.  It’s then pretty adaptable in terms of toppings but I went for cannellini bean hummus with the usual drizzle of olive oil. It’s basically a variation on home made chickpea hummus, although the absence of chickpeas, tahini and garlic did make me think that calling it hummus might be stretching the definition a little. I just rinsed and drained a tin of cannellini beans then added the zest of a couple of lemons and a good handful of chopped parsley. It would probably work quite well in a food processor, but I just added a few splashes of water and mashed it with a fork. You basically just need to add enough water for it to form a convincing paste-like consistency. It tasted great, although I think it looked prettier before the mashing stage.



Red Cabbage and Almond Noodles


This is a really quick dinner to prepare, as well as being really unusual (in a good way)! Please click here for the recipe.


Dark chocolate, blueberries

The blueberries were left over from the ones I had at lunch time. They were reduced in Sainsbury’s but still really nice, even if some of the other packets looked decidedly past their prime!


One thought on “Some unseasonal breakfast inspiration

  1. Pingback: A seriously simple spaghetti dish | Diary of a Vegan in a Hurry

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