Elegant Egyptian Vegan Breakfast: A Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Farro, uncooked
• 2 cups Water
• 1/4 cup Lemon juice
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Paprika
• Salt, to taste
• 1/4 cup Extra virgin olive oil
• 1/2 cup Red cabbage, shredded
• 1/2 cup Carrot, julienned
• 1/4 cup Parsley, chopped
• 1/4 cup Fresh dill, chopped
• 2 Avocados, ripe but firm
• 1/4 cup Tahini
• 1 Lemon, zested and juiced
• 1 tsp Salt, to taste
• Black pepper, ground, to taste
• 4 Slices whole wheat sourdough bread, toasted
• 2 tbsp Vegan feta cheese, crumbled (e.g., Sheese)

Instructions

1. Cook the farro in water according to package instructions until tender but still slightly al dente. Drain and let cool.
2. In a small bowl, whisk together lemon juice, cumin, coriander, paprika, salt, and olive oil to create a dressing for the salad.
3. Toss shredded red cabbage, julienned carrots, chopped parsley, and dill with the farro and dressing, allowing flavors to meld for 30 minutes in the refrigerator.
4. Prepare avocado slices and set aside.
5. In a separate bowl, combine tahini, lemon zest and juice, salt, and black pepper. Whisk until smooth and creamy.
6. Assemble the breakfast: Place toasted sourdough bread on a plate, top with a generous scoop of farro salad, then layer avocado slices and finish with a dollop of tahini sauce. Sprinkle crumbled vegan feta cheese over the top for added richness.
7. Serve immediately and enjoy!

Chef’s Insight

This Egyptian-inspired vegan breakfast is not only nutritious but also showcases the diverse flavors and textures found in traditional Egyptian cuisine. The combination of earthy farro, vibrant vegetables, and creamy tahini sauce creates a memorable dining experience.