Well look at me with the snazzy new blog design, makes me feel all glossy and fancy and junk. Just something I’ve been playing around with for the past week (or was it two?), whatever it was it feels like an eternity! Let’s just say that websites are not my forte. I finally decided to suck it up and go self-hosted, and thanks to the help of Mary (since she actually knows what she’s talking about), I managed to do it all by myself! I promise I didn’t use scotch tape and super glue to put it all together, but if something breaks, I’m making a run for it (I kid, please let me know if something doesn’t work!). All the pages have been slightly updated, although I still need to find a picture for my All About Moi Page, but in the meantime you can bask in Apollo’s fuzziness. The Recipe Page is currently a work in progress, since I have to start from scratch, there’s a couple recipes up but in the meantime if you’re looking for something in particular, use the search function or the category drop down list in the sidebar. Also, if you’re an email subscriber, you’ll probably have to re-subscribe, which kind of blows but at least the rest of you should continue to get annoying notifications every time I post!As much as I’m diggin’ all the lunches I’ve been droning on and on about, I’m kind of sad that weekend brunch has pretty much taking a hiatus. To make up for my brunchless existence, I decided to make a breakfast inspired lunch…so brunch, but actually for lunch, not any of that in between crap. I picked up some of the SilverHills Squirrelly bagels to try out, and man those things are huge! Which I’m down with since I likes my bready goodness. I usually buy their softer bread, so I found these a little more dry then I’m used to due to the sprouted grains, but they tasted pretty good and managed to keep all the ingredients I stuffed in there somewhat intact. Small bagels do not make the cut for the heftiness of this bagelwich, so if you happen to spot them in the grocery store, keep walking.I swear I’m not bacon obsessed. Honest. But when you’ve got a big batch of it sitting in your fridge, it only makes sense to put it in everything and anything you can think of. Plus a breakfast bagelwich seems like a pretty appropriate place for it. Ok, so let’s get down to it, I started off with a toasted bagel, and decided to use some more of the Daiya cream cheese. Slight off-rant, man that stuff goes moldy fast! I thought it would be like Tofutti and last an eternity in the fridge, but alas, after two weeks a science experiment took its place. Luckily I had some of the unopened herbed stuff as a back-up. Once that was taken care of, I just topped it with some vegan cheddar (which you can’t see in the picture because it’s hiding), some stripes of tofu bacon, a simple tofu scramble, lettuce and tomato. I think spinach would have been a better choice but I forgot to get any at the store so Romaine took its place. It turned out super good, although I’m still really looking forward to October when I can get back into the land of pancake/waffle happiness.
I had this with a Powerplant Fruit Bar and an apple along with it. The bar was really good, but really how can you go wrong with something coated in chocolate. It has a strong dried fruit flavour which I didn’t mind, and they have a coconut flavour that I can’t wait to try!Lunch Lady Tips:
- If you have a toaster at work, just pack everything separately and prepare when you get there so that your bagel is freshly toasted. Otherwise, pack your cream cheese slathered bagel along with the cheese and bacon in one container and then the scramble, spinach and tomato in another.
- Don’t overdo it with the scramble, you might be inclined to pile it high, which may result in a pile of scramble in your lap. FYI – turmeric is a bitch to get out.
BREAKFAST BAGELWICH A.K.A. THE BRUNCHWICH
Who says lunch can't be inspired by breakfast? A savoury, protein packed lunch, that's filled with all of your favourite brunch foods.Author: The Vegan Cookbook Aficionado
- Spread the cream cheese evenly on both sides of your bagel. Top the bottom half with tofu bacon, cheese, tofu scramble (as much as will fit without falling everywhere), tomato slices and a handful of spinach. Dig in!