I served these with roasted brussels
sprouts and cauliflower (
simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French
bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.
To make the vegan breakfast,
simply soak
sprouted - grain
bread in peanut butter, bananas, and almond milk instead of the usual eggs and vanilla.