One of the eight limbs of Yoga, Yamas, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food. I will occasionally post some vegan recipes on this blog that I have created myself.
Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – Serves 2
500g Mushrooms – whatever type you like, I used ordinary white mushrooms but have used mixed forest mushrooms in the past
3 Ripe Avocados
100g Pine Nuts
4 Slices of Brown Bread
1 1/2 Teaspoons of Garlic Granules
3 Tablespoons of Olive Oil
1 Teaspoon of Chilli Powder
1/2 Teaspoon of Smoked Paprika
Salt and Pepper to taste
Cut in half the avocados and scoop out the inside into a bowl. Mash the avocados with 1 tablespoon of Olive Oil, 1 teaspoon of Chilli Powder and 1/2 teaspoon of Smoked Paprika. Add salt and pepper to taste and feel free to add more chilli if you like it spicier.
Chop the mushrooms and fry in 2 tablespoons of olive oil in a non-stick frying pan over a medium heat for approx 10 minutes until they are starting to brown. Towards the end of cooking the mushroom add the 1 1/2 teaspoons of Garlic Granules and cook for a further few minutes.
Toast 4 slices of bread. Place two slices on each plate and divide the avocado mixture evenly across all slices. Divide the mushrooms evenly on top of the avocado.
Using the same non-stick frying pan used for the mushrooms, place the Pine Nuts in the pan and stir continually until they start to brown and toast. Then evenly divide the pine nuts across the mushrooms. Serve and Enjoy.
Feel free to use less Pine Nuts, I love them and like quite a few!