As many of you know, this year, we have decided to try to eat less meat. I have almost gone completely vegetarian and leaning toward vegan. BUT that doesn’t mean your food needs to be bland or only eat salads. Honestly, when I first considered becoming a vegetarian, we felt like we couldn’t eat anything and we really struggled. Fast forward and we’ve done so much more research, got more ideas and more meals than you could have imagined.
We have been eating all the variations of avocado toast and I’ve been getting creative! I feel like I’ve come up with the perfect combo that always leaves you feeling full and like you’ve eaten a good meal. Avocado toast used to be sooo good only at restaurants and I couldn’t figure out why we couldn’t duplicate it at home. … until I started getting creative.
Every avocado toast starts with some good bread. I usually choose something like sourdough or sweet wheat. Then you need some butter! I like the Country Crock Plant Based butter. It’s really good!
Of course, avocado comes next. Then your seasonings! I think this was what ours was missing at first. I use a tiny bit of onion powder, a tiny bit of garlic powder, salt and pepper and finish it with olive oil.
Then the magic ingredient!
Justin has been making these pickled veggies, which is the secret ingredient to the best avocado toast! It’s so easy!
How He Does It:
2-3 cups water
1 cup vinegar
1/2 cup apple cider vinegar
1/3 cup syrup
a squirt of Dijon mustard
a few cloves of crushed garlic
salt and pepper
add chili flakes if you want it to be spicy
Bring the mixture to a boil just for a couple minutes. Let it stand to cool at least 20-30 min. Put it in a glass jar and immerse the veggies in the liquid. You want it to sit in the liquid for at least 30 min but a couple hours is better.
Take them out as you need them! We chop them up and put them on top of our avocado toast and boom done.
What do you think? Are you an avocado toast lover? Planning to try this?? Share with me on Instagram if you do!