Salad Bagels

Salad Bagels… I eat them every day for breakfast and I never get tired of them. I vary the spreads and greens and toppings, so that it’s like a new thing every day, but it’s still my tried and true Salad Bagel. This isn’t a recipe per se, but more of a “how-to” on how to put one together. This is what you’ll need:

Toasted Bagels: Toast your bagels to desired doneness and cut in half. Place bagel halves on a plate.

Spreads: Slather your toasted bagel with spread. You can use nut cheese, hummus, pureed beans, etc. My favorite spread on a bagel is  Garlic Cashew Cheese, followed by Vegan Parmesan. You can even do a half and half, because you’ll keep the halves separate and each half will have a separate flavor. Sometimes I slather one half with cashew cheese, and I put vegan margarine on the other half and sprinkle it with the parmesan… the parmesan melts into the butter and it’s really good!

Greens: After the spread comes the greens. Greens are the key to Salad Bagels…the goal is to have so many greens, that you can’t even see your bagel halves. I like to pile mine with organic spring mix and sunflower sprouts or a bunch of lightly steamed kale.

Toppings: I like to top my greens with more Vegan Parmesan and ground flax seed. You can use whatever you like… some suggestions are nutritional yeast, sesame seeds, chia seeds, pumpkin seeds, sunflower seeds, avocado, olives, sun dried tomatoes, etc.

Dressing: This is optional, but adds another layer of flavor to the top of the greens. I recently added a little drizzle of Vegan Ranch Dressing to my Salad Bagels, and boy was it good. It really complimented the cashew cheese. A drizzle of good quality, extra virgin olive oil is really delicious on top of the steamed kale, if you are using that instead of the spring mix.

Salad Bagels… I think I am addicted!

Comment via Facebook