Vegan Recipes: Avocado and Spicy Beans on Toast

Back in January I did a Mrs Carter and went vegan for 22 days, albeit without the fur coat. Calling this challenging would be putting this lightly - it was fairly traumatic and there's no way I'm doing it again. I did however, discover a lot of new ingredients and recipes which I'd use again. I found myself experimenting more in the kitchen but finding eating out and socialising a right pain. Lessons learnt - drop your existing meat-eating friends and stock up with the latest superfood a la Gwyneth if you're going to put yourself through this.

I missed eggs tremendously throughout this period, especially at breakfast. Nothing beats a creamy, runny egg yolk and it's a mistake to think there could be a substitute. The creamy nature of an egg yolk did for some reason get me thinking of avocados, and their substantive wholesomeness. Pair that with spicy beans on toast and things are certainly looking up.


Serves 2

1 ripe avocado, in a 2cm dice
Lime juice from half a lime
220g baked beans
Pinch of smoked paprika
Pinch of dried oregano
Pinch of cayenne pepper
About 10 hazelnuts, toasted and cracked
Pumpkin seed oil (or any nut oil, and failing that extra virgin olive oil)
2 slices of toast

1. Get your baked beans in a pan and warm on medium heat. Add paprika, oregano and cayenne pepper. Bring to a slow simmer or follow cook instructions.
2. Meanwhile, toss the avocado in lime juice and season.
3. Lay your toast down, and top with beans, then avocado. Sprinkle with hazelnuts and drizzle with pumpkin seed oil. Season well and enjoy.

Next up: the ingredients that saved my life during veganism.