Classic Avocado and Sautéed Veggie Toast for Dinner

1. Toast two slices of Ezekiel bread until golden. While still warm, rub the surface of each slice generously with a cut clove of garlic.
2. For the Classic Avocado Toast: Mash half an avocado directly onto one slice of the garlic-rubbed toast. Drizzle with a squeeze of lemon juice and a splash of olive oil.
3. For the Sautéed Veggie Toast: In a small pan, add a little olive oil. Quickly sauté chopped broccoli and chopped Persian cucumber with about half a clove of minced garlic, tamari, and chili flakes for 2-3 minutes until tender-crisp.
4. Spread vegan mayo on the second slice of garlic-rubbed toast. Top with the warm sautéed broccoli and cucumber mixture. Serve immediately.