“To be nobody But yourself in a world which is doing its best, night and day, to make you everybody else – means to fight the hardest battle which any human being can fight; and never stop fighting.”
That’s a very strong quote to explain why recipes are merely a suggestion, but hear me out! If cooking is a metaphor for life – why you wanna be like everybody else?? I can go to McDonald’s if I want predictable food, but where’s the fun in that?
I have a pretty cerebral day job, so cooking has become my creative outlet. I read cookbooks like some people read novels. Here’s the rub though – I dislike being constrained by rules. Guess what? I have discovered that you can still make tasty food even if you don’t exactly follow a recipe. All it requires is an interest in cooking, a willingness to improvise and a little faith in yourself.
What I have to offer you here are anti-recipe recipes that are purposely vague. And short (I’m going for post length equivalent to a Ramones song vs those miles long recipe missives on other sites). I want to encourage you to begin seeing recipes as suggestions, not rules that must be strictly followed. My intention is to inspire you to go ahead, get in the kitchen, try something new. Switch up these ingredients, use what YOU like instead; crank up the heat, use balsamic if you have no sherry vinegar, substitute basil for cilantro, whatever. I give you permission to NOT follow the recipe! Have fun and be you, in all things.
I saw a recipe list for high protein breakfast ideas that are plant-based. Typically and disappointingly, most of them were sweet. Being a committed savory girl, the beans on toast recipe caught my eye and ignited my creativity. Of course, I had to make it my own though, because recipes are merely a suggestion!
I toasted some Ezekiel bread. The stuff I eat when I’m feeling virtuous or just want that mighty grain texture. Mashed up a can of cannellini beans I had in the pantry with a splash of my beloved Sicilian Lemon balsamic vinegar from Navidi’s @navidiscamas plus a generous sprinkle of Tyna Mays-Schey’s Saucy Minx Tantalizin’ Tex Mex rub @saucyminxbbq. I don’t eat slabs of meat anymore, but this rub stuff is great as an all-purpose seasoning salt. Love her other varieties too.
So I spread the bean mash on the toast and then smashed an avocado with salt and lemon and smeared that on top. A couple of grinds of black pepper. I put diced red peppers and red onion, dash of Marie Sharp’s habanero hot sauce on mine. The kid avoided the veg (typical), but liked everything else.
I thought about this breakfast all day long because it was so good! My brain was filled with so many possible variations from changing up the bread, the beans and the toppings. Mashed pinto beans with chili spices on wheat topped with shredded cheese, tomato and green onions. White beans with garlic on Italian peasant bread with chopped tomato and basil dressed in olive oil. Rye toast with baked beans, sharp cheddar and white onion. MMMM the possibilities are endless! And this would be good for any meal, not just breakfast 😉