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
Bread (make sure to get bread without dariy or eggs if you are vegan)
honey or agave nectar (depending if you are keeping vegan and your opinion on honey)
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