Energy Boosting Breakfast Toasts
Host of "The Urban Vegetarian," Desiree Nielsen is making a variety of healthy toasts to help boost your energy.

Ingredients Avocado White Bean Toast

  • 1 large thick cut slice of sourdough toast
  • 1/2 medium avocado
  • 1/3 cup rinsed and drained canned white beans (navy or cannellini)
  • 1 tsp lemon juice
  • 1 tsp prepared vegan pesto
  • 1 tbsp chopped curly parsley

Ingredients for Spring Pea Toast with Mint and Leek

  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 cup (250 ml) sliced leeks
  • 1 sliced garlic clove
  • 1/3 – 1/2 jalapeño *see note
  • 2 cups (500 ml) freshly shelled or thawed frozen peas
  • 1 tablespoon (15 ml) fresh mint, cut into thin strips
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 teaspoon (1 ml) salt
  • Freshly cracked pepper
  • 4 slices of your favorite bread
  • Vegan mayonnaise (optional)

Ingredients for Almond 'Ricotta' and Strawberry Toast

  • 1 large thick cut slice of sourdough toast
  • 1/2 cup of almond ricotta (recipe below)
  • 3-4 ripe medium strawberries
  • 1 tbsp slivered almonds
  • Good quality store-bought balsamic reduction

Ingredients for Almond 'Ricotta'

  • 1 1/2 cup raw almonds, soaked four hours or overnight
  • 1/4 cup water
  • 1/2 clove garlic
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt

Energy Boosting Breakfast Toasts - Home & Family

Directions for Avocado White Bean Toast

1. To prepare, toast sourdough until golden.
2. Meanwhile, in a bowl, mash avocado with white beans, lemon juice and pesto with a fork until well combined. Season with salt and pepper to taste.
3. Pile avocado white bean mixture on toast and sprinkle with parsley.

Directions for Spring Pea with Mint and Leek

1. Heat olive oil in a medium skillet over medium heat.
2. Sauté leeks until softened and glossy, about 5 – 6 minutes.
3. Add garlic and jalapeño, saute for 1-2 minutes more.
4. Remove from heat, season with salt and pepper.
5. Place half of the leek mixture into a food processor with peas, mint, lemon juice, salt and pepper. Pulse until a chunky, soft mixture forms. You want to be able to see texture in the peas, not create a puree.
6. For the toast, there are two delicious options: either toast in the toaster and add a thin spread of mayonnaise to each and top with pea mixture and remaining leeks.

TIP! The Bonus, Extra Decadent Option:

· Fry the toast. Yep, fry it. Add another generous drizzle of olive oil to the pan, over medium high heat and place the bread in the pan – 2 slices at a time – until golden on each side. Then top with peas and remaining leeks.

*Note about jalapeños: the heat level varies significantly in jalepenos. Some have real heat, others are more like bell peppers. So I always take a little nibble before I cook with them. If the flesh is truly spicy, you can seed it and use less, to your taste. If the flesh isn’t spicy, keep the seeds…and use more. I like a bit of a kick with this recipe.

Directions for Almond 'Ricotta' and Strawberry Toast

1. To prepare, toast sourdough until golden and top with almond ricotta.
2. Trim and dice strawberries and place in a small bowl with almonds.
3. Drizzle strawberries with balsamic reduction to taste and stir to coat.
4. Top the ricotta with the balsamic strawberry mixture and serve.

Prepare the almond ricotta: slip the skins off of the almonds (will be easy to do when almonds are soaked). Add the almonds, water, garlic, lemon juice and salt to a food processor or high speed blender and puree for a couple of minutes until ingredients are well-pureed. Taste and adjust salt and lemon juice as desired. The ricotta should form into a ball when pressed in your hand.

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