Sunday breakfasts are all about late starts, cafes (let someone else cook), multiple coffees and a couple of uninterrupted hours to read the weekend papers end to end.
Wait. That was 10 years ago. Before we had kids.
These days at our place Sunday breakfast starts early and for 30 minutes the short order chef (read me) is flat out producing the correct cereal / milk / fruit / toast / topping + kid friendly beverage combination for each of our darling wee barbarians.
But once that initial flurry’s done they drift away to play Lego or watch Ninjago cartoons, and it’s then that you can find some space to make coffee (finally!) and maybe even try to recreate one of those cafe breakfasts from so many years ago.
But – as there is park time & tennis lessons mid-morning – it has to be quick.
So mushrooms it was. I sliced up some cremini mushrooms, garlic and flat leaf parsley. I then sautéd the mushrooms and garlic in a little olive oil over low heat until they were soft.
At that point I added a quarter cup of white miso (1 teaspoon of miso paste mixed into a quarter cup of warm water) and the flat leaf parsley.
While the mushrooms continued to gently cook I brushed whole wheat bread with olive oil & toasted it. I also reheated some of the giant baked beans I had frozen from dinner earlier in the week (see my post from Aug. 31st, 2016 The Plated Diva).
#vegan #kidfriendlyvegan #mindfuleating #wholefood #breakfast