Tag Archives: fastfood

Chickpea Egg Breakfast Sandwich

Chickpea “Egg” Breakfast Sandwich

Breakfast Sandwiches are such easy way to grab a healthy breakfast on the way out the door in the morning. These are a great thing to make up on the weekend while making chickpea quiche… just make an extra quiche to cut into sandwich sized slices.

These are simple to assemble. I often make them up on a Sunday afternoon with the leftover chickpea quiche I had earlier in the weekend.

I like to toast the English Muffins so that they are a little more hearty for sitting wrapped up in the fridge a few days. Sometimes I spread some nut cream cheese on the bottom piece of bread and sometimes I add a slice of cheese.

The chickpea quiche recipe is simple for making a whole pan of “eggs” but sometimes I will just make up a quick skillet chickpea egg as well and just toss in some chopped spinach, salt and pepper, and onion salt for extra flavor. I mix chickpea flour and water at a 1:1 ration when making up scrambled eggs on the fly. I just pop it into a counter top mixer like a vitamix or a magic bullet mixer to get the mixer nice and smooth before pouring into the skillet and frying up like I would a traditional scrambled egg. Have you tried this ?

Here’s the link to the Chickpea Quiche Recipe

Chickpea Egg Breakfast Sandwich

Recipe by Leslie Indigo Alison
Servings

6

sandwiches
Prep time

5

minutes
Cooking time

40

minutes

This breakfast sandwich is made with a slice of the chickpea quiche on an english muffin with a few pieces of spinach and a veggie sausage patty. You can add vegan or non dairy cheese and butter to the sandwich if you like.

Chickpea Quiche Ingredients

  • 2 cups chickpea flour

  • 2 cups water

  • dash of black Himalayan salt ( adds an egg-like flavor ) can be skipped

  • 1 cup vegan or dairy cheese

  • 1-2 cups fresh spinach

  • 1-2 cups fresh mushrooms

  • 1/2 cup red onion sauteed

  • 1 tsp fresh or jar garlic to taste

  • 1/2 teaspoon of each salt and pepper to taste

  • ENGLISH MUFFIN SANDWICH INGREDIENTS
  • 1 package English Muffins

  • 1 cup Fresh Spinach

  • 6 Veggie Sausages

  • Optional – vegan or dairy cheese or butter

Directions

  • Preheat Oven to 400 degrees
  • Blend chickpea flour and water in blender until smooth and well integrated
  • Saute 1/2 red onion until caramelized and set aside – should be about 1/2 cup sauteed
  • Mix together all ingredients in a large mixing bowl
  • Pour quiche mixture into a pan for baking. Mixture should be about 1-2 inches deep. Baking time will depend slightly on the size of your dish. If needed put a little bit of coconut oil in the bottom of the pan.
  • Bake for 30 minutes at 400 degrees (may vary with oven or baking dish size) should be firm in the middle when fully baked.
  • Let cool for 5 minutes before slicing & putting on english muffins with fresh spinach, veggie sausage and non dairy butter or cheese as you prefer.

Rating: 1 out of 5.

Sautéed Veggies : Asparagus and Mushrooms

Sauteed Veg

Sautéed veggies are a staple in my kitchen during the winter. I like to prep up some for the week and flash fry them in the pan when I’m just getting home and too hungry to enjoy preparing food. 5 minutes and I have a hot plate of food. This is chopped asparagus, diced red onions, garlic, and mushrooms. I always add some salt and pepper, and if I prepped rice, it’s perfect on top of rice. Life is sometimes busy and my body still prefers nutrient dense food on a busy day.

#fastfood #divinelifekitchen #wintermeals #eatyourveggies #mealprep #veganish #plantcentric

Sautéed Veggies : Asparagus and Mushrooms

Recipe by Leslie Indigo AlisonDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

80

kcal

Ingredients

  • Asparagus Bunch

  • 2 cups Mushrooms

  • 1/3 cup Diced red onion

  • 1/2 lemon squeezed

Directions

  • VEGETABLE PREP
  • Wash and chop asparagus (snap off the bottom rough stalk)
  • Rinse and chop mushrooms
  • Dice red onion
  • Add 1/4 cup water in saute pan and add red onion : stir over high heat until caramelized
  • COOKING
  • Add another 1/4 cup water in pan and add vegetables, cover and steam for 5-10 minutes on med heat, adding a squeeze of fresh lemon to taste
  • Check veggies for preferred tenderness and remove from heat and let cool
  • Transfer to Mason Jars for storage until ready to eat

Quinoa & Asparagus

In the winter, my go-to warm dinner when I don’t want to spend much time cooking is rice or quinoa with veggies. I sautéd the chopped asparagus with garlic while the rice was cooking. Chopped fresh cilantro was stirred in with generous salt and pepper. It’s amazing how something so very simple can taste so good.

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 #highvibrancyfood #fastfood #rice #asparagus #hotdinner #loveyourbelly #divinelifekitchen

Green Rice

“Green Rice” has become my go-to food on a day when quick nutrition is priority but I want something warm and satisfying. Chopped cilantro and Hawaiian spirulina added for health benefits… garlic honey in a healing spoonful… mmmmm.  🌱

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#eatyourgreens #fastfood #dontforgettoeat #divinelifekitchen #highnutrientfood #plantcentric

Plantcentric : store bought meat alternatives

I’m not a strict vegan by any means… I eat everything occasionally. I eat mostly plants. It’s actually so very easy and delicious. Just got back from the market and my fridge is full of fun food for meals this week.

 #fastfood #veganish #plantcentric #dontforgettoeat #markettomarkettobuyafatPLANT