The pandemic has had me in a baking mood. There is something so comforting about working with dough and baking treats that we can enjoy throughout the week. Yesterday, I whipped up a batch of everything bagels, and remembered that I have the Vegan Egg in my cabinet. I purchased it for a fried tofu "chicken" recipe, but never used it as an egg substitute in a meal. I made the egg according to the instructions, and carefully placed it on my hot out of the oven everything bagel with a healthy layer of my cheeze sauce and topped it with a little hot sauce. Though the Vegan Egg tasted nothing like egg (I wasn't disappointed), the sandwich was just what I was looking for - hot, a little messy, very flavorful and satisfying. I'll definitely make this again but with tofu scramble instead of the Vegan Egg.
First off, yes I did look up how to spell "zhuzh!"
Oats have been my go to for these colder mornings. Oats are a water soluble fiber which makes them perfect as a pre-run breakfast and they keep me feeling satisfied throughout the morning. They are also a good source of protein, but most importantly they are a good base for a variety of toppings. When you eat the same breakfast multiple days each week, it's nice to add some variety in the toppings to help mix it up.
This morning I prepared 1/3 cup dry oats with 2/3 cup water. Once tender, I poured the cooked oats into my bowl and added a splash of oat milk, 1 sliced banana, 2 Tbsp Hemp seeds, 1 heaping Tbsp dark chocolate chips, 1 Tbsp pumpkin seeds and 1 Tbsp hazelnuts. The chocolate melted and added the right amount of bitterness and sweetness. This is a new favorite and prompted me to write this this morning.
Here are some of my other favorite toppings:
How do you zhuzh up your morning oats?
On Christmas Eve, my mom would make this cheesy egg casserole that we would have for dinner. I loved it and this time of year, I start thinking about it and have been wanting to re-create it.
On Thanksgiving morning, every year at Urban Yoga Chicago, we have a community event where we chant mantra together and then have a potluck breakfast. Several weeks ago I got an idea for creating a more potato forward version of my mom's egg dish for our potluck.
Miyokos butter (which I have been loving lately) adds a depth of rich flavor and the store bought hash browns make this a pretty easy dish to put together. You can make the cheeze sauce in advance or use a store bought vegan cheese instead. This Cheezy Hash Brown Casserole was a hit at our potluck, the cheeze sauce definitely added a nice creamy consistency. I will definitely make this again, likely halving the recipe to serve a smaller group. Serving this with toast and vegan bacon or breakfast sausage makes for a super satisfying meal and one that you can prep the night before to bake off in the morning.
With the cooler weather, I have been craving oatmeal for breakfast. Initially, I thought it was too heavy for a pre-run meal, but I have been experimenting with it and it's not too heavy at all. In fact, it's perfectly warm and satisfying.
Oatmeal is quite nutrient dense, 1/2 cup of uncooked oats makes about 1 cup of cooked oatmeal and contains 13 grams of protein and 8 grams of fiber. A solid start to the day. I have been adding a spoon of almond butter, chia seeds, cacao powder, a banana and drizzle of maple syrup for a slightly sweet, grounding, nourishing bowl of breakfast. It's quick to make and provides the right amount of fuel for me to get moving.
Oatmeal provides a nice base for a variety of toppers - raisins, dates, dried cranberries, fresh or frozen berries, coconut, hemp seeds and cinnamon offer a variety of combinations that will keep oats interesting so we can continue to enjoy them throughout the colder months.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.