By Registered Nutritionist & Naturopath, Lauren Windas (Co-founder of ARDERE)
The perfect option for Saturday brunch. Suitable for those who are dairy-free and vegan this plant-based brunch option is incredibly moreish!
Mushrooms are an ideal food to be eating at the moment as they contain Vitamin D, something we might not be getting enough off if we are in lockdown. Sourdough is great for gut health and there is a proven link between the gut microbiome and skin health. So enjoy this recipe guilt free!
Serves 1
Method
Turn on your oven grill to 220 degrees.
Melt a tsp of oil in a frying pan and once heated, add the garlic and diced onion. Fry gently for 1 minute.
Add the mushrooms and fry for a further few minutes on a medium heat before adding the cavolo nero. If you find that the oil has dried up, add 1-2 tbsp of water.
Whilst the ingredients are cooking in the pan, drizzle some olive oil over the slices of sourdough and grill for 5 minutes until lightly toasted.
Add the coconut yoghurt to the frying pan along with a dash of salt. Give it a good stir for 1 minute so that all of the ingredients in the pan are covered and the yoghurt has had chance to warm through.
Serve the sourdough onto a plate and top with all of the ingredients in the pan. To garnish, sprinkle over your choice of fresh herbs (Parsley or Thyme work well).
