Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Wednesday, August 13, 2014

Breakfast Pita Pizzas by Mark Bittman

I have mixed feelings about Mark Bittman, the New York Times columnist, food journalist, and author of VB6 (Vegan Before 6). If you're not familiar, Bittman, who often writes about the over-consumption of meat in America, is the leading proponent of this "vegan before 6 p.m." diet. He recommends eating vegan meals for breakfast and lunch but says it's okay to eat whatever you want for dinner.

On the one hand, skipping meat for even one meal a day does help some animals. And the diet might help people ease into full-on veganism. But on the other hand, VB6 gives potential health vegans an excuse to continue eating animals, thinking it's okay for their health, so why not? Well, I'll tell ya why not. Because eating any animals (even occasionally) is contributing to cruelty, no matter if those animals are factory-farmed or "humanely raised" (a term that is virtually meaningless, btw). Only worrying about your own health and not the lives of innocent animals seems quite selfish, if you ask me.

But regardless of how I feel about Bittman or his VB6 diet, I appreciate that he's one of the few big-time food journalists out there writing about vegan food. And he's certainly helped bring veganism to the mainstream, which must happen for us to make the greatest impact. So I was pleasantly surprised to find one of his recipes in the June 2014 issue of Runner's World. It was for a Breakfast Pita Pizza with strawberry puree, pistachios, and olive oil.

Runner's World does a decent job of nodding to veganism and occasionally printing vegan recipes. But not every month. When I saw this one, I immediately cut it out and hung it on my workout vision board (yes, I know how nerdy that sounds).

I finally got around to trying it this week, and hot damn! Bittman says the recipe was inspired by toaster pastries, and I don't really see the connection there. But no matter because it's delicious! Fresh strawberries are cooked down with a pinch of natural cane sugar. And then those are spread over a slice of pita bread spread with olive oil (I used a blood orange olive oil). Pistachios are sprinkled on top, and it's baked in the oven for 10 to 12 minutes.

The result is a fruity, salty (from the nuts), sweet, crispy delight. I washed this down with a glass of unsweetened almond-coconut milk. You can find the recipe on the Runner's World site here.

Monday, July 28, 2014

Vegan Cheeseburger Oats

Okay, this is totally weird, I know. But this morning, I made Vegan Cheeseburger Oats. 

Let me explain. I've long been a fan of savory oats over sweet oats. Don't get me wrong — I can certainly get down with maple-sweetened oats piled high with dollops of almond butter and fresh berries. But give me a choice, and I'll pick noochy oats over fruity oats any day.

I've made a number of actual recipes for savory oats (like this Loaded Savory Oat & Lentil Bowl from the Oh She Glows Cookbook), but I typically just wing it. I'll start with plain rolled oats or steel cut oats, stir in some nutritional yeast, flax oil, hot sauce, etc. And then I'll top the bowl with walnuts or pumpkin seeds or sesame seed gomasio or something nutty. My fave-ever bowl was one that I topped with green olives, pepitas, and sundried tomatoes. Yum!

But this morning, I was feeling a little wacky. I knew I wanted to add protein to my oat bowl, but my nut supply is running short. I do, however, have a lot of veggie burger crumbles. I opted for the Dixie Diner Beef Not! crumbles, which are basically TVP crumbles. I rehydrated them and then sauteed in Magic Vegan Bacon Grease and seasoned with shoyu, liquid smoke, garlic powder, and onion powder.

Then I put 'em atop my noochy oats! Cheeseburgers need tomatoes, so I added those on top. And I stirred some spinach into the oats for good measure. You can't go wrong adding greens. Delicious! The only thing that would have made this bowl even better are slices of avocado. Yum! And maybe some ketchup and dill pickles, no?

Vegan Cheeseburger Oats
1/2 cup rolled oats
1 cup water
1/2 cup baby spinach
2 tbsp. nutritional yeast
salt and pepper to taste
1/2 cup seasoned veggie burger crumbles
1 large slice tomato, chopped
hot sauce to taste
optional extra toppings: avocado slices, dill pickle, ketchup, mustard, thinly sliced red onion

Combine the oats and water in a large measuring cup and microwave for three minutes.

Stir in spinach until it wilts. Stir in nutritional yeast. Season with salt and pepper to taste. Top bowl with seasoned veggie burger, tomato, hot sauce, and other desired toppings.