It’s a beautifully warm rainy Sunday morning.
Sunday is my favorite day of the week, because it’s peaceful and always feels like it gives me permission to be lazy and restful.
In fact we all seem to live a crazy existence, yet Sunday helps us to unwind and reflect on what we’ve done over the past week and eases us into the next.
Do you agree?
Plus it’s raining today, which means a day in my pj’s cooking, eating, reading and resting.
Did someone say ‘cooking?’ and ‘eating?’
Sooooo….. yesterday I went to my local market and bought a bunch of asparagus and mushrooms, with no real intention of what to actually use them for. Yet this morning I’m thinking ‘Breakfast!’
So with the help of this ‘vegetarian recipe‘ from Sweet Remedy I came up with this tasty vegan version 🙂
Here’s what you’ll need (the recipe is for one, so just double up for 2 and so on….)
4 asparagus stalks
1 Tablespoons coconut oil
1 garlic cloves, finely cut
1 cup mushrooms, sliced
2 slices of home made wholemeal bread
a sprinkle of home grown parsley
What you’ll need to do:
Lay the asparagus stalks onto a baking sheet. Drizzle the olive oil and garlic on top, coating everything evenly and place into the oven (should take around 5-10 minutes). Then melt the coconut oil in a pan and toss in your sliced mushrooms. Cook until browned on both sides. Whilst doing that toast the bread and once the asparagus is cooked top the bread with the oven roasted garlic asparagus. Add the cooked mushrooms and sprinkle with the parsley.
What do you think? If you find the bread too hard, moisten it with a layer of coconut oil top.
Ooooooooh delicious 🙂