{"id":1983,"date":"2013-08-01T07:38:18","date_gmt":"2013-08-01T14:38:18","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=1983"},"modified":"2017-02-24T09:58:18","modified_gmt":"2017-02-24T17:58:18","slug":"toast-recipes","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/toast-recipes\/","title":{"rendered":"6 Totally Terrific Toast Recipes"},"content":{"rendered":"

\"Toast<\/p>\n

Toast! It’s the perfect food: thin slices of crispy bread topped with delicious spreads… what more could you ask for? But here at the One Ingredient Chef research facilities (i.e. my little kitchen), we aren’t content to just slather on some peanut butter and call it a day (although that’s a perfectly acceptable option, too). Oh no, we’re taking toast to a whole new level.<\/p>\n

Goodbye, boring breakfasts (and lunches, and dinners, and snacks). From the hippie cinnamon toast to a tofu ‘ricotta’ spread with pistachios, you may never look at toast the same way again.<\/p>\n

Note: each of the following toast recipes are for one slice and they all work perfectly with a healthy whole grain bread (the Ezekiel brand is my favorite):<\/em><\/p>\n

Hippie Cinnamon Toast<\/h4>\n

\"Cinnamon<\/p>\n

In a traditional cinnamon toast recipe, you coat bread with a layer of butter, then sprinkle sugar with a little cinnamon over the top. That’s kind of what we’re doing here, except this ‘hippie’ version uses coconut butter instead of real butter and date sugar instead of white sugar. I think this version is 100x better (does that make me a hippie?). <\/p>\n

Start out with a warm piece of toast and spread with a tablespoon of coconut butter. Then add 1-2 teaspoons of date sugar and a sprinkling of ground cinnamon. <\/p>\n

Tofu Ricotta with Crushed Pistachios<\/h4>\n

\"Tofu<\/p>\n

I recently learned how to make Tofu ricotta and it has become one of my favorite new spreads. It’s so simple: add 1 cup tofu to a blender with 1\/2 cup cashews, 2 tablespoons nutritional yeast, 1 tablespoon olive oil, and a dash of sea salt to a food processor and process until creamy. That’s it! Store sealed in the refrigerator for up to 5 days.<\/p>\n

For this amazing toast, the basil and crushed pistachios develop really interesting flavors and make this toast totally unique. To make, add a tablespoon or two of the tofu ricotta, a few shreds of chopped basil, and some crushed pistachio nuts to a crispy piece of toast and enjoy.<\/p>\n

Spicy Avocado<\/h4>\n

\"Avocado<\/p>\n

I just recently joined the avocado toast craze. I didn’t know what all the fuss was about… until I tried it. It seems bizarre, but mashed avocado and toast are the perfect marriage. Lately, this has become my go-to snack. To make this kicked-up avocado toast, start with a crispy piece of bread and add 1\/4 an avocado on top. Use a butter knife to “chop” the avocado on top of the toast and then spread it evenly. Top with finely diced tomatoes, jalape\u00f1os, and a sprinkling of sea salt. <\/p>\n

For some reason, I can eat jalape\u00f1os like they’re sweet bell peppers \u2013 the spiciness has almost no effect. Someone said that’s because I have fewer capsaicin receptors on my tongue, but whatever, they’re delicious. If you, however, are reaching for a glass of water just by looking at those jalapeno slices, feel free to dice them up smaller and use less. <\/p>\n

Mango Bruschetta<\/h4>\n

\"Mango<\/p>\n

A salsa with mango, avocados and tomatoes is one of my favorite snacks. A bruschetta of crispy bread topped with tomato, basil, and garlic is another. Why not combine the two into a “mango bruschetta” fusion? This flavors in this combo work extremely well.<\/p>\n

To make, mash 1\/2 clove garlic with a teaspoon of olive oil and spread across a crispy piece of bread. Top with a mixture of diced mango, tomato, avocado, and cilantro. <\/p>\n

Mediterranean Mashed Chickpea<\/h4>\n

\"Mashed<\/p>\n

Chickpeas are incredibly versatile. They are an amazing source of vegetable protein that work so well in many different textures and flavor combos. What we’re doing here is almost like a homemade chunky hummus but much more rustic and fresh: it’s simply mashed chickpeas with tahini, basil, and lemon.<\/p>\n

To make, gently mash 1\/4 cup chickpeas with a fork and add in a teaspoon of tahini (sesame paste), a few chopped parsley leaves, a squeeze of lemon juice, and a dash of sea salt. Spread over a piece of toast for a flavorful, high-protein snack. <\/p>\n

Chocolate Ganache with Strawberries<\/h4>\n

\"Chocolate<\/p>\n

We saved the best for last. This is basically a strawberry-topped piece of chocolate fudge over toast… but on second thought, I should just skip posting the recipe \u2013 surely no one would be interested in trying this combo. \ud83d\ude42<\/p>\n

I stumbled upon this fudgey ganache while making chocolate quinoa cereal<\/a>. It works like this: add a tablespoon of each peanut butter, cocoa powder, coconut butter, and maple syrup to a saucepan and gently heat until everything is melted and combined. Then, spread over a piece of crispy bread with some sliced strawberries for an unforgettable piece of toast.<\/p>\n

These toast recipes should help take your mornings beyond the realm of peanut butter, but it’s only a start. Now I want to hear from you: what are your favorite crazy & unique toast combos?<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Toast! It’s the perfect food: thin slices of crispy bread topped with delicious spreads… what more could you ask for? But here at the One Ingredient Chef research facilities (i.e…. Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":1984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1983"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=1983"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1983\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/1984"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=1983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=1983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=1983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}