My Favorite Breakfast (Rice Cakes-Hummus-Avocado)

This may seem rather odd, since most people wouldn't think of it as traditional breakfast food, but my favorite breakfast is a few rice cakes spread with hummus and then topped with avocado. 

This isn't just a favorite breakfast, I also eat it often as a lunch or even a snack.  With dozens of varieties of rice cakes and hundreds of varieties of hummus you can really mix it up a bit.  It is also gluten free, just make sure to check your hummus if that is a concern.

The red/magenta hummus in this post is beet hummus from Trader Joes. For rice cakes it is nice to have a variety and sometimes I use the Koku Seaweed with a hint of wasabi. When choosing rice cakes it is best to feel the whole package to make sure it hasn't been dropped.  More than once I've gotten home with a crushed package I've had to return/exchange later.

RICE CAKES WITH AVOCADO AND HUMMUS

INGREDIENTS:

Rice Cakes (I like Lundberg Organic)

Hummus

1/2 an Avocado

Ground Black Pepper

Nutritional Yeast

DIRECTIONS:

1.  Spread hummus on rice cakes.  Three or four rice cakes make a nice size meal, two are better for a snack.

2.  Slice half of an avocado.  Place slices on top of hummus.

3.  Sprinkle with fresh ground pepper and nutritional yeast.

Enjoy the crunch.

(Rice cakes with hummus and avocado)

- Bon Appetit

"I went to a restaurant that serves "breakfast anytime" so I ordered French toast during the Renaissance." - Steven Wright

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Curried Stuffed Squash

I have posted recipes for stuffed squash before, but this one has an entirely different flavor.  Not only does the curry spice add flavor to the dish, but using delicata squash so that you can eat the peel is a bonus.

This recipe is based off of one I found online several years ago, but I don't remember where I found it. I have changed up the spices a little, added garlic, and made it vegan.

CURRIED STUFFED SQUASH

INGREDIENTS:
2 large or 3 small Delicata Squash, halved with seeds scraped out
2 Tbsp Coconut Oil
1 small Onion, minced
3 cloves Garlic, peeled and minced
1/2 tsp ground Black Pepper
2 tsp Curry powder
1 tsp ground Cinnamon
1/2 cup Raisins or dried Cranberries
1 large or 2 small Apple, cored and diced
1/2 cup Cashews, coarsely chopped
2 cups cooked Brown Rice (can substitute Quinoa)
1/3 cup plain vegan Yogurt (I used a plain unsweetened coconut yogurt)
1/3 cup Mango Chutney

DIRECTIONS:

1.  Preheat oven to 350˚F (176˚C).  Line a baking sheet with foil and spray it with non-stick cooking spray.

2.  Place the squash cut side down on the foil, and bake for 20 minutes.

3.  For the filling:  While squash is cooking melt coconut oil in a large sauté pan.  Saute onions and garlic until softened.  Add the black pepper, curry powder, and cinnamon and stir well. 

4.  Add in raisins or dried cranberries, chopped apple, and chopped cashews.  Saute until apples have cooked and softened.  

5.  Add brown rice and stir.  Add in yogurt and the mango chutney. Stir until well combined and heated through.  Remove from heat.

6.  Remove squash from oven and heap the filling into the squash halves.  You may have leftover filling which you can store in the refrigerator for another day, or serve on the side with the meal.

(Stuffed and ready to bake again)

7.  Put stuffed squash back into oven and bake for an additional 15 minutes.  Remove from oven and serve sprinkled with black pepper and salt if desired.

Pictured in this recipe are two large squash, halved. I did have leftover filling, which we ate on another day.  Serves 4-6 depending on size of squash and if you have a side salad or warmed pitas with the meal.

- Bon Appetit

"  You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year.  I get more excited by that than anything else." - Mario Batali

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