Limey Rocket & Walnut Pesto (oil free) on Toast

Limey Rocket & Walnut Pesto (oil free) on Toast
A quick way to get a lot of rocket into you and a very tasty light meal! Pesto usually has a lot of oil in it, this version uses avocado instead. If you have pesto left over, you can use this for many other dishes, like pasta or any salad 🙂
Prepared by:
Cuisine: vegan
Recipe type: Sandwiches
Serves: 2
Prep time: 
Total time: 
You need
  • 2-4 slices wholemeal toast, depending on their size (about 100 grams)
  • a few capers
  • a few olives
  • a few (cherry) tomatoes
For the pesto:
  • 120 grams of rocket (arugula)
  • 1 small avocado (about 160 grams)
  • 2 small cloves of garlic
  • juice & zest of 1 lime
  • ½ cup of raw walnuts
To do
  1. throw all the ingredients for the pesto in your food processor or blender, process till smooth
  2. toast your bread, slice the cherry tomatoes and cut the olives in half
  3. place toast on plates, spread a generous layer of pesto on them and top with olives, tomatoes and capers
Use gluten free bread and the dish is gluten free 🙂
Nutritional Information
Serving size: 1-2 slices (half) Calories: 216 Fat: 13.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 19gr Sugar: 0.5gr Sodium: 306cmg Protein: 4gr Cholesterol: 0


Artichoke, Mange-Tout & Mushroom on Toast

Artichoke, Mange-Tout & Mushroom on Toast
A warm breakfast or lunch ready in 15 minutes, and it's so lovely 🙂 For more people, just multiply ingredients.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ⅓ jar of marinated artichokes (about 6 pieces)
  • 3 medium mushrooms, sliced or chopped
  • 4 mange-touts, sliced diagonally
  • ½ tsp truffle oil
  • 1 or 2 cloves of garlic
  • pepper, a good grind
  • salt to taste
  • 2 slices of toast or pan fried bread
  • oil to cook
To do
  1. drain the artichoke
  2. heat oil in a small pan, add the sliced mange-touts and the garlic
  3. stir fry for a minute, then add the mushrooms, salt and pepper
  4. give it a few minutes, stir now and then, take off heat
  5. stir in truffle oil
  6. place on toast
  7. and eat!


Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Peanut butter sandwiches are always nice, I think, I grew up on them 🙂 They also contain a lot of protein, and I like to add fruit to make it more complete nutrition wise.

Check list (for 1 person):

•  some (coconut) oil
•  1 handful of coconut flakes
  •  Peanut Butter w Ginger & Vanilla (see recipe)
  •  2 slices of bread (home made is the nicest, but any wholemeal bread will do)
  •  a few slices of pineapple
  •  vegan butter – optional


Way to go:
– in a small skillet, toast the coconut flakes (without oil). This goes rather quickly, so don’t walk away, and stir regularly. Take off heat
– toast the bread in the toaster or in a skillet with a bit of coconut oil
– quickly bake the pineapple so it is nice and warm
– put butter on the toast, if you want, and then the peanut butter
– top with pineapple, sprinkle coconut flakes on top
– make a tower to show off, or keep it simple 😉

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes