A Fermented Feast for Breakfast (FFB)

 This is natto on steroids:

This is the finished product, showing the label of the natto, which is from whole aduki beans - with a very lovely full flavor.

Above is the finished breakfast, but the next few pictures show the building blocks:

• Natto, but I avoid the packaged fish-based sauce, and I use Yondu instead...
• Mustard, I use the mustard from the package
• Wasabi, besides the mustard, I add some wasabi.
• I use some dried chives
• and a fresh scallion
• and then a 50/50 mixture of brown basmati and black rice.
• And the clincher is adding one or two forkfuls of vegan Kimchi vegetables.

Irresistible. This wakes you up!

Plant-Based on a budget - update

To me, this is as important as anything. The truth is there are too many recipes that are overly fancy, and before you know it, you end up thinking you really need all that to live plant-based, but you don't. You can start very simple.

I will discuss some sites here and leave you with some suggestions based on conditions in our own neighborhood.

Here is one great site:
https://www.thepennyhoarder.com/food/groceries/eating-vegan-on-a-budget/

but the best one is perhaps Plant-based on a budget, just like the title of this article.

But, there are plenty of ideas. It starts with buying in bulk wherever suitable.

I always like to point out that on our street in the Bangladeshi stores, there is an absolute feast of staples available...

• 10 lbs brown basmati rice $12-15
• 10 lbs onions $1.99 - $5.99, depending on the grade of onions and with seasonal variations
• 4 lbs red lentils $3 or 2x4 lbs for $5.

 And here is a wonderful suggestion from Costco:

"People say they can’t afford to eat healthy, and it makes my eyes roll. At Costco, a 25-pound bag of pinto beans costs $8.97. I can eat for year off that bag.” (Dan Buettner, National Geographic) #Parentingtips #HealthyEating pic.twitter.com/8CkXmnKkCB

— Elizabeth Wallace (@ElizaWallace27) October 26, 2019

Once you have those kinds of things in stock, and some condiments, the sky is the limit and for your other veggies you buy whats on sale/in season, and of course various fruits in between.

You start your days with steel cut oats, 30 Oz is still $3.29 at Shoprite, and I make it with a constantly varying set of fruits, usually starting with a Granny Smith Apple, and some Blueberries, some raisins and goji berry, and whatever else comes along - I usually add a banana as well.
I usually decorate it with balsamic vinegar (4% acidity) and hemp seeds.

You can also work wonders with frozen vegetables of various kinds. Or, when I find some great vegetable on sale, I might cook ahead.