There are days when a simple meal that doesn’t require turning on the stove or creating a sink full of dishes is all you want. Something satisfying that’s rich and creamy, crunchy and salty. Is this impossible?
Have you tried Vegenaise? I’m not a vegan but I love it for it’s rich, custardy texture and tangy flavor. It’s made with canola oil and does not contain eggs. Perfect for this avocado toast.
Do you like your avocado sliced?
Or crushed?
Simple Breakfast
Toast a few pieces of good sourdough bread until the edges are crispy.
Slather on some Vegenaise or mayonnaise of your choice.
Slice an avocado and layer on the toast. Crush the avocado with a fork making sure to cover the toast well. Sprinkle with salt and lots of freshly ground black pepper.
After making hummus and tabouleh I purchased two types of pita bread from a local grocery store to complete the meal. What a disappointment! Both of the pita breads were dry and flavorless. I was determined to make my own pita bread and did a search and found this simple and delicious recipe:
Farmgirl’s Pita Bread
Makes 8
2 1/2 c bread flour
2 teaspoons salt
1 tablespoon sugar
2 teaspoons instant or bread machine yeast
2 tablespoons olive oil
1 c water
8 8″ squares of aluminum foil for baking pitas
In a large bowl combine 1 c flour with salt, sugar and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes. Stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. I did not use the entire 2 1/2 c of flour. I used the remaining flour plus more when I kneaded the dough.
Turn the dough onto a lightly floured work surface and knead for about 6 minutes
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces. This is where a kitchen scale comes in handy. Roll into balls, dust very lightly with flour and cover with a damp tea towel. Let the dough rest for 30 minutes.
Use the palm of your hand and flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6″ in diameter and 3/16″ thick.
Place each round on a square of aluminum foil and carefully place 4 of the rounds directly on the oven rack. Bake for 5-8 minutes, or until they puff up. If they don’t puff up, they may not form a pocket and you will not be able to stuff them with goodies. This happened to me but those pitas didn’t go to waste. I ate them with a slathering of Earth Balance buttery spread, yum.
Once you remove the pitas from the oven, stack them up and wrap them in a large piece of foil. This will keep them soft while the tops fall, leaving a pocket in the center. At this point you can eat them right away or freeze to use later.
Next time I will substitute some of the white bread flour with white whole wheat flour and see how that works. The entire process took just about an hour. Give it at try.
There are days when a simple meal that doesn’t require turning on the stove or creating a sink full of dishes is all you want. Something satisfying that’s rich and creamy, crunchy and salty. Is this impossible? 
Have you tried Vegenaise? I’m not a vegan but I love it for it’s rich, custardy texture and tangy flavor. It’s made with canola oil and does not contain eggs. Perfect for this avocado toast. 
Do you like your avocado sliced?
Or crushed?