I originally wrote this post back in September of 2017, when this started out as a vegetarian recipe. Then, in the spring of 2018 I changed it so that it would be a vegan recipe. At the time, I was struggling with my eating identity. I wasn’t completely vegan, but I didn’t eat eggs or dairy often enough to identify myself as a full-fledged vegetarian, either.
In the updated article, I wrote, “I want to mention that I’m not the hugest fan of labels. Using a label creates pressure and restrictions, and sometimes feelings of guilt when we don’t “live up” to what we say we are.” But as soon as I ended that sentence, I went on to label myself. And guess what? I was left with a feeling of guilt when I didn’t live up to what I said I was.
I have spent too much time fretting over whether or not I’m vegan, vegetarian, or plant-based to continue doing it. Over the past couple of years, I’ve been through a lot. There was a time where I was struggling so profoundly that I thought that I was at the end of my life. And after going through an experience like that, I am NOT going to waste anymore time or headspace labeling myself.
Here’s where I stand. I don’t eat meat for ethical reasons. But while I eat vegan quite often, I also sometimes eat eggs and dairy. And I recognize that not everyone is like me. I recognize that certain people eat animals. I don’t judge them. In fact, I respect them for doing what’s right for them and for their health. I have learned not to condemn or judge anyone because their plate looks different than mine.
If you don’t agree with me, that’s okay. I respect your right to disagree. But I have spent a lot of time in my life doing what other people wanted me to do, and that is now over. I have to live my life on my terms. And that means eating what is right for me and my body. So going forward (as of spring 2019), I will be posting both vegan AND vegetarian recipes on my blog.
Thank you for listening. I appreciate it.
A Vegetarian Breakfast Salad
This vegetarian breakfast salad is the perfect way to start your day, with deliciously addictive coconut bacon made without liquid smoke.
- 1 Recipe Coconut Bacon (below)
- Spinach Greens
- Red Onion sliced
- 1-2 Avocados cut in half and sliced
- Hard or Soft Boiled Eggs
Lemon Tamari Vinaigrette
- Juice from 1/2 - 1 Lemon to taste
- 4 Tbs Extra Virgin Olive Oil
- 2 Tbs Tamari
- Pinch Cayenne
- Lots of Fresh Cracked Black Pepper
- 2 Cups Large Coconut Flakes not shredded
- 2 Tbs Extra Virgin Olive Oil
- 2 1/2 Tbs Tamari or soy sauce
- 1 1/2 Tbs Sriracha
- 2 Tsp Maple Syrup
- 1 Tsp Smoked Paprika
Start by making the coconut bacon (recipe below).
Assemble the vinaigrette - in a bowl, mix all vinaigrette ingredients and whisk VIGOROUSLY with a fork. Taste, and adjust seasonings. You can add salt if you like, but the tamari should be salty enough for this dressing.
Assemble the breakfast salads - first, put down a layer of spinach. Then, pile on the sliced red onions, sliced avocado, and coconut bacon. Drizzle everything with as much vinaigrette as you like (there may be some left over). Be sure you whisk the vinaigrette together RIGHT before serving, as it separates easily.
Top with hard boiled eggs, extra black pepper, or chili flakes, if you like.
Serve, and enjoy!
The Coconut Bacon
In a bowl, combine coconut flakes, olive oil, tamari, sriracha, maple syrup, and smoked paprika, and stir well. For a richer flavor, let coconut flakes marinate for a few minutes.
Place coconut flakes on a tray lined with parchment paper, NOT tin foil. Try to evenly space out the coconut flakes as best you can - aim for the least amount of overlap possible.
Once oven is at 350, bake coconut bacon for 5-7 minutes.
After the first bake, take coconut bacon out and stir well. Once coconut bacon is evenly spaced again, put the tray back in the oven.
After the previous step has completed, keep baking coconut bacon FOR TWO MINUTE INTERVALS, STIRRING AT EVERY INTERVAL. This step is absolutely crucial! It prevents the coconut bacon from burning or cooking unevenly.
In total, your coconut bacon should bake from anywhere between 10-15 minutes (including the first five minute bake). However, this time may vary based on your oven. Be sure to always take the coconut bacon out and stir EVERY TWO MINUTES. And be careful - it can burn easily!!
For a more interesting vinaigrette, try adding 1/2 tsp of Dijon Mustard to the mix!
If you make this vegetarian breakfast salad and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)