Tag: breakfast

Vegan Polenta Scramble

Lauren4 Comments

Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder.  Oops!  Anyway…

I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since.  I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own.  So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together.  It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!

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Vegan Polenta Scramble

  • 3/4 cup vegetable broth
  • 3/4 cup water
  • pinch of salt
  • 1/2 cup polenta grits
  • 2 T nutritional yeast
  • salt and pepper, to taste
  • 1T extra virgin olive oil
  • 1/2 red bell pepper, cut into slices
  • 1/2 cup sliced baby bellas
  • 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
  • 8(ish) kalamata olives, chopped
  • 1/2 avocado, cut into slices
  • hot sauce (optional)
  1. In a small pot, bring broth, water and salt to a boil.
  2. Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
  3. Remove from heat, stir in nutritional yeast, salt and pepper.
  4. Pour polenta into a small pan (I used my bread loaf pan), lined with parchment.  Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
  5. Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
  6. Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
  7. Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
  8. Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is).  Then mix in olives and season once more with salt and pepper.
  9. Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.

Do it up!

Current Breakfast Obsession: The Simplest Overnight Oats

Lauren3 Comments

I’m well aware that posting a cold breakfast recipe in October, when it’s 45° and raining and you’re really craving warm comfort foods, is totally nonsensical but just hear me out.  I fell in love with this breakfast this summer when we started half marathon training because, when you have to squeeze in 5 mile runs between sunrise and leaving on time for work, there’s actually NO TIME for any breakfasts that take longer than two minutes to prepare.  The time it took for me to pull overnight oats from the fridge and throw some granola and peanut butter on top took less than two minutes, so it fit the bill.  Post-half marathon training, I find myself still craving this breakfast because it’s so dang simple, delicious and customizable that the fact that it’s cold is a total non-issue.

If I had to guess how many times I have eaten this for breakfast between the start of summer and now, I’d say it’s around the one million mark.

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A moment of silence for flip flop weather and the summertime vibes present in this picture.

I’ve been eating overnight oats in some form since 2010 (is this what we call a long term relationship??) and while I’ve done the whole vegan with chia seeds thing and the non-vegan with Greek yogurt thing, it wasn’t until I saw one of my Bon Appétit Magazine Instagram follows post a version that was just straight up oats and milk that I realized that was even an option.  Turns out this version is my favorite of all!  No slimy chia seed texture and no tangy yogurt taste.  Total win.

My standard is 1/3 cup rolled oats + 1/3 cup unsweetened cashew milk + 1/2 a sliced banana, stirred and refrigerated overnight.  In the morning I add a little extra milk or water and mix it all up before topping it with granola and peanut butter.

For a fun fall rendition add 1/3 cup pumpkin and a generous drizzle of maple syrup!