I know I have been neglecting VegFusion a lot recently. Here’s why: (1) I have just stated to write something other than recipe writing (2) I have been busy with tidying up my Turkish recipe archive.
For reason number 1: I started to get up as early as 5 o’clock every morning to work on my short stories. They say you are most creative early in the morning. Well, every morning I am up at a different time. Talking about being creative! And the writing is going slow too. One of the interesting findings about my writing is that my first language leaves me completely when I sit down to write. I am clumsy and the whole thing doesn’t flow.
For reason number 2: I have been working on my recipe archive since the beginning of time. I am not exaggerating; it feels like I am forever tidying things up around the recipes. This time I was hoping to reduce the number from 2500 to maybe 500 –like the whole thing, not just Turkish ones. Not going to happen. I have over 1000 recipes in Turkish Cuisine section alone -1343 to be precise –and the number is increasing every time I work on it.
So, where does all that leave me? A place with a lot of backache and tired eyes. A place where the only drop of energy I have left will be used on watching House of Cards. That’s the reason why I have a simple recipe for you this time around. Nevertheless, it is a good one. OK, this is such a satisfying breakfast or brunch or even lunch depending on how hungry you are. Here’s the recipe for Mushroom and Vegan Bacon on Toast.
A handful button mushrooms, quartered
2 rashers vegan bacon, just into thin strips
1 spring onion (shallot), chopped
1 tbsp fresh parsley, chopped
1 large slice or 2 small pieces of bread of your choice
Salt and pepper
- Heat the oil in a pan and first fry the bacon strips until crisp. Remove from the pan and set aside.
- Add more oil to the pan and sauté the mushrooms on high heat, stirring all the way through until they are cooked.
- Meanwhile, toast the bread and spread with vegan margarine.
- Add the spring onion (shallot) and vegan bacon to the pan and lightly cook them.
- Season with salt and pepper.
- Place the mixture over your toasts, sprinkle with chopped parsley and serve immediately.