I would love to see you continue to add vegetables in the morning long past when this challenge is over. Hopefully by today you have discovered a few more strategies and recipes that really work for you.
In the spirit of adding a variety of vegetable dishes to the breakfast repertoire, I want to share with you a few more recipes, some created by other blog writers and some pulled from my recipe index. I make these recipes frequently and can attest to their ease of preparation and tastiness.
Carrot and Coriander Fritters from Frugal Feeding
This recipe quickly became a favorite. I have made these fritters in different variations, sometimes with chickpea flour and sometimes with wheat flour (if using, add more wheat flour than the recipe calls for). I like to use a coarse grater for the carrots. A microplane brings out too much of their moisture. I would post a photo, but it is no match for the one Frugal posted on his site. Check it out.
Pumpkin Pie Breakfast Pudding from The Joyful Pantry
Each cup of pumpkin pie breakfast pudding has 1/2 cup of pureed pumpkin, so you are already getting a substantial amount of vegetable. However, I would still add a small vegetable side to add balance. For myself, this dish would be too sweet to eat on its own for breakfast. My blood sugar would be affected all morning. I also make this for a quick dessert for myself. I try to share, but it doesn’t always work out that way.
From this blog and littleveg
- A soft grain and vegetable porridge can be really satisfying for breakfast. Here are two ideas: Millet with Carrot and Millet with Cauliflower.
- Nishime style cooking is a slower cooking style that really brings out the sweetness in vegetables. It can also be made the day before. Nishime Style Vegetables.
- Fresh Salad Rolls. Wrap up a salad. Use tofu or tempeh leftover from dinner or throw in hummus, a bean spread or this sunflower seed spread from Nourishing Meals. Serve with a dipping sauce. Yum.
- Carrot and Currant Salad.
- Creamy Carrot or Squash Soup. I really enjoy soup with my breakfast. Sometimes I serve a big bowl with a chunk or sourdough bread, other times I scoop a few spoonfuls over my grain porridge.
If you are just joining us for the Vegetables with Breakfast Challenge you can find the first post here.