Jodh Kaur
  • Home
  • About
  • Recipes
  • Musings
  • Contact

Bagel nostalgia

4/12/2020

0 Comments

 
When I was a senior in college, I lived just down the street from Einstein Bagels. Many days, I would stop by on my way home from class for 2 bagels which made up my lunch. A salt covered bagel for my main and cinnamon sugar or chocolate chip for dessert. Bagels were filling, inexpensive and I didn't get tired of them. 

When I had a little extra money I would splurge on an egg sandwich. I loved that microwaved egg topped with cheese and a slice of tomato on an everything bagel! Recently I have been wanting to have this again, with a vegan version of the egg.  
Picture
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. 
0 Comments

Zhuzhing up morning oats

12/4/2019

0 Comments

 
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:
  • dried cranberries
  • chia seeds
  • dried flax
  • dates
  • chopped apple
  • cacao powder
  • maca powder
  • cinnamon
  • dried coconut
  • chopped walnuts, cashews or almonds
  • maple syrup
  • almond butter

How do you zhuzh up your morning oats?

0 Comments

Holiday Memories

11/30/2019

0 Comments

 
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. 
0 Comments

Falling into Oats

10/25/2019

0 Comments

 
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. 

0 Comments
    Picture

    Author

    I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.

    Archives

    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    June 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018

    Categories

    All
    Autumn
    Ayurveda
    Blog
    Breakfast
    Breath
    Digestion
    Grains & Beans
    Greens
    Holiday
    Meal Planning
    Meditation
    Plant Based
    Running
    Spring
    Tips
    What I Ate Today
    Winter

    RSS Feed

Home
About
Contact
  • Home
  • About
  • Recipes
  • Musings
  • Contact