Breakfast Salads

[Alberta Louise]

Breakfast Salad 1:

Ingredients: Gourmet mixed leaf salad selection  including Gem and loose mustardy Roquette leaves.  1 large avocado, umeboshi or white wine vinegar, a medley of cooked mushrooms, vegan mayonnaise, ½ diced red onion, 1 tbsp Greens 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 Roquette 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.