Good morning! Just have a look at the yumminess I created for breakfast!
For the soy cream use:
150g soy yoghurt
1 bell pepper (whatever colour you prefer)
4 tablespoons minced parsley and some basil
1 tablespoon mustard
1/2 - 1 tablespoon agave nectar (to taste)
Cut the bell pepper in small cubes and mix with the minced herbs. Mix yoghurt with mustard, agave nectar, salt & pepper and stir into bell pepper cubes.
Spread some avocado on a slice of bread and add the bell pepper cream. Serve with ripe tomatoes - oh yeah!
In the background you can see my Halloween mug I bought in NYC nearly 5 years ago. It reminds me of this song: