Servings 4 people


Fresh Herb Oil

  • cups olive oil
  • ½ cup vegetable oil or canola oil
  • 1 shallot minced
  • 1 tbsp garlic chopped
  • ½ cup parsley chopped
  • ½ cup fresh thyme leaves
  • ½ cup oregano chopped

For Toast

  • ½ lb whatever kind of mushroom you love, regular ole button mushrooms will do just fine cut in half
  • salt and pepper
  • 4 slices your favorite crusty sourdough bread sliced into Texas-style thick pieces
  • 2 tbsp vegan butter (I like Earth Balance)
  • ¼ cup crumbled vegan feta (I use Violife), or more if you like
  • chopped chives for garnish
If you don't want to turn on your oven in this heat, our plant-based chef Makini Howell has a recipe that's just the thing. You only need a frying pan and a good appetite. Makini wrote, "I like this savory toast for breakfast (or really any meal). Serve it with a simple breakfast salad of power greens and a smoothie and you’ll be set for a great day!"


  • Combine all the ingredients for the fresh herb oil in a 16-ounce mason jar. Give it a little stir. It will be ready to use immediately and will keep in the fridge for several weeks.
  • Add the mushrooms to a large bowl. Give the herb oil a shake to ensure it’s well mixed, then toss mushrooms with about ½ cup of the herb oil.
  • Heat a large skillet over medium-high, add the mushrooms and cook until golden brown, seasoning with salt and pepper. When the mushrooms are golden brown remove them from heat and transfer them to a bowl.
  • Wipe the pan out, return to medium-high heat. Butter both sides of the bread and grill until golden brown, flip, and repeat on the other side.
  • Top the toast with sauteed mushrooms, crumbled vegan feta cheese, and chives, sprinkle with a little more of the herb oil.