I’ve been posting so many oven/stove centric dishes and treats that I think it’s time to put forth a super easy microwaveable (sorry anti-microwave folk, I don’t use it that often) brunch meal; because, let’s face it – one doesn’t always have access to a full kitchen. This meal is a vegan “eggs benedict” that is extremely derivative from the original, but truly delish and super healthy. Cheers!

Ingredients:

2 Falafel Balls or a garbanzo bean patty (cooked)

1 Frozen Gluten Free Bread Slice

3 tbsp Daiya vegan, GF Cheddar cheese 

4 Spinach Leaves

1 tsp vegenaise 

Earth Balance Spread

Pinch of salt and pepper

Directions: 

Spread Earth Balance onto your frozen GF bread, put the four spinach leaves on the slice of bread and sprinkle them with water. Place this on a small microwavable dish alongside the falafel balls. Once the spread on the bread has melted and begins to sizzle, and the spinach leaves wilt, remove the dish.

Once you have removed the dish from the microwave, break up the falafel balls or garbanzo bean patties onto the spinich-covered bread. Top this with the Daiya cheese. Microwave the dish until the cheese has melted. Remove it from the microwave and spread vegenaise over the “cheese” while still warm. Top it off with salt and pepper to taste. Enjoy!