Breakfast Salads

[Alberta Louise]

Breakfast Salad 1:

Ingredients: Gourmet mixed leaf salad selection  including Gem and loose mustardy Rocket leaves mix.  1 large avocado, umeboshi or white wine vinegar, a medley of cooked mushrooms, vegan mayonnaise, ½ diced red onion, 1 tbsp nutritional yeast, 2 tsp mushroom water, 3 cloves crushed garlic salt and white pepper to taste. Combine.

Breakfast Salad 2: 1 large mixed Breakfast Salad Bowl including organic baby green and purple lettuce leaves, spinach leaves, cherry tomatoes, chard, coral; a frilly sea lettuce, fresh garlic cloves, plant-based smoky mayonnaise, carrot, flecks of orange bell pepper, flat-leaf parsley, lemon juice. Seasoning to taste. Combine.

Breakfast Salad 3: Caesar Salad ingredients including 1 large Romaine (Cos) lettuce, chopped roughly or torn into bite size pieces. Use 8 leaves.

5-6 tbsp plant mayonnaise

1tsp Umeboshi vinegar for the salad

1 tsp rice vinegar or white vinegar for the Aioli

1 wedge of lemon juice for the aioli

Olive oil

12 slices of stale white bread for the croutons, cut crusts off

2-3 cloves of fresh garlic, crushed

1/4 tsp of vegan mushroom oyster sauce or vegan worchestershire sauce

1tbsp Nutritional Yeast (Nooch) dusting powder

Dried Rosemary for the croutons

Salt and white pepper to taste

A plant aioli is a silky plant mayonnaise with garlic and 1 tsp white vinegar. Make the Aioli: Combine 4-6 tbsp plant mayonnaise and 1tsp rice vinegar or white vinegar. Add a pinch of salt, a wedge of lemon juice, and 1tbsp of olive oil. Put aside.  

Make the Croutons:  Cover the roaster with 2tbsp olive oil and place the 12 slices of white bread, crust-free in a preheated 180C-200C air-oven for 15 minutes. Once crisp remove and allow to cool. Cut into small squares and put aside. Optional: A dusting of the herb dried Rosemary is classic Caesar salad for the croutons.

In a bowl combine the 8 Romaine (Cos) lettuce in bite size pieces with the Aioli. Crush with a garlic press or cut finely the 4 large cloves of garlic and add the 3 tsp of vegan mushroom oyster sauce. Add Umeboshi vinegar.  Season with salt and white pepper and mix altogether. Add the croutons and the 4tbsp Nutritional Yeast. Enjoy with a white wine! Note: a pinch of Chipotle powder suits this salad.

Breakfast Salad 4: 1/2 Green Oak Leaf lettuce; bite-size pieces, loose mustardy Rocket salad leaves; a handful,  4 cloves fresh garlic; crushed, 1tbsp White Condiment, plant mayonnaise 1-2 tbsp, Nutritional Yeast; 1tbsp, 1 tsp white pepper, 1 tsp Chipotle powder. Combine.

Breakfast Salad 5: 

Corn Riblets

Ingredients:

8 air-ovened Corn Riblets

3-4tbsp Sweet Chilli sauce

1 large organic clove Elephant fresh garlic, crushed

For the sauce:

1-2tsp Chipotle powder

4tbsp plant mayonnaise

1-2 tbsp plant butter

1-2 tbsp Olive oil for basking

Salt and white pepper to taste

Instructions:

Air-oven 8 riblets for 12-15 mins at 220-250C in olive oil.  Bask once and then add the sweet chilli sauce and crushed Elephant garlic. By now they should taste like popping corn. Make the sauce with 1-2tsp chipotle powder and 4tbsp plant mayonnaise. Add a knob of plant butter to the corn riblets. Add the sauce.  Season with salt and pepper or to taste. Serve immediately.

Breakfast Salad 6

Per serve

Wilted baby spinach and Rocket salad

½ clove Elephant Garlic, crushed

Umeboshi vinegar, 2 tsp

Cauliflower florets, ½ cup washed and trim. Go for the flowering head of the cauliflower for the smallest florets available.

¼ wedge of fresh lemon and zest

1 tsp chilli powder

1 tsp Olive oil

Salt

Chipotle powder to taste (optional)

Savoury yeast flakes to garnish

Blanche the cauliflower florets in boiling water from the kettle for 10 minutes. The florets have to be small. Go straight to the flowering head of the cauliflower and take the florets from there as small as possible.

Wilt the baby spinach and rocket mix and pat dry the excess water off.

Crush the Elephant garlic and add to the spinach and rocket mix. Add 2 tsp Umeboshi vinegar, add the ‘cooked’ cauliflower and fold in 1 tsp Olive oil. Add Salt. Chipotle powder to taste (optional). Add a ¼ wedge  of raw fresh lemon juice and zest and the 1 tsp chilli powder. Serve immediately.