In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
A few weeks ago, I professed my undying love for pomegranates, which are amazing on their own but also great in recipes. I had also promised a recipe as well, so here it is! I popped into this really cute cafe in Neukölln a few weeks ago, which was basically the inspiration for this little number. Their’s featured beets as well, which was a lovely touch, but not necessarily necessary. The best part is that this is super simple to prepare and makes for a great breakfast, lunch or snack depending on how hungy you are. The only thing that you need to make time for is de-seeding that mother effing pomegranate… Read on, to learn how to whip up this little guy.
Vegan avocado toast with pom seeds
Ingredients:
2 Avocados
Bread (make sure to get bread without dariy or eggs if you are vegan)
1 pomegranate
mint leaves
honey or agave nectar (depending if you are keeping vegan and your opinion on honey)
1 lime
a handful of walnuts (either chopped or crushed)
salt and pepper to taste
001: Slice the bread and set aside
002: In a small bowl, combine the avocado with 2 tablespoons of lime and some salt and pepper. Set aside
003: De-seed the pomegranate and set aside
004: Take your mashed avocado and place a generous amount on your bread
005: Top with pomegranate seeds and crushed walnuts, and a few mint leaves
006: Drizzle a bit of agave nectar or honey on top and add salt and pepper to taste
Photography: Rae Tashman
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