Breakfast is often a tough decision for me. What do I want to eat this morning, or rather, what can I eat this morning? Being diabetic, I gave up on sweet breakfast a long time ago, and high-carb items like wheat bread, cereal, rice, or even porridge are out. Fruit is also out (too much sugar), except maybe berries. Meat, fish, and dairy are also out because I’m trying to stick to a plant-based diet. Well, except I do eat occasional eggs from our happy backyard chooks.
What does that leave me with? Well, vegetables, beans, seeds and nuts of course! And thank goodness there are so many delicious things you can make with these.
Here’s what I eat these days when I’m pressed for time, like getting the kids ready for school: a couple of slices of low-carb seedy bread with avocado. Plus a big mug of real coffee with homemade almond milk – because, friends, coffee is happiness. If I’m still hungry, I’ll munch on raw veggies or have a big spoonful of peanut butter. Yum.
On weekends though, I make something more elaborate. Last weekend, I made this Asian portobello mushroom sauce with garlic, ginger, chilli, and Sichuan peppercorns. I poured it over homemade tofu and devoured it. It was utterly delicious. It’s actually pretty simple to prepare, too, if you want to give it a try.
The basic recipe is below. The key flavor here is Sichuan peppercorns. You can omit the chilli if you like but please give Sichuan peppercorns a try. It adds a distinct, strong and fresh flavor kind of like coriander or fennel seeds – but not really. It’s hard to explain but I love it. Using whole peppercorns also adds a nice crunchy texture to the dish.
You can use whatever mushrooms you have lying around, or in any combination. Portobello or shiitake would be great though, because of their meaty texture that can match the strong flavor combination. But if not, white button mushrooms would work just fine.
If you want to make the sauce but are avoiding soy, try pouring the sauce over lightly steamed broccoli, spinach, kale, carrots, etc. If you are okay with carbohydrate, the sauce would be delicious over noodles, rice (cauliflower rice would also be fantastic for a low-carb option), quinoa, etc. Enjoy and, if you happen to make this dish, please let me know how you go!