I originally wrote this post back in September of 2017, talking about how I identified as vegetarian. And I’m updating this post now, because I don’t feel that the term “vegetarian” best describes me or this space.
I’ve always struggled a bit in the food blogging community, because I’ve never really known where I fit in. I’m not entirely vegan, because I consume locally sourced honey and bee pollen from time to time. But I’m also not exactly vegetarian, because I don’t cook with eggs or cheese. And I’m certainly not an omnivore! ;) But at the time, back in September, I was struggling with how to direct my blog, because I didn’t know how to identify myself.
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 I recognize the need for labels to communicate and describe things, especially in the online world. So, if someone asked me what this blog is, I have said – and will continue to say – plant-based. Everything I make here is based in plants. You don’t need eggs or dairy to make any of my recipes, ever.
To keep everything in line, I wanted to update this recipe to fully reflect this sentiment. My goal here at Well and Full has always been to show that plant-based eating is fun, accessible, and most importantly – delicious! Whether you are vegan, vegetarian, pescetarian, or omni, choosing to add plant foods to your plate is something that I wholeheartedly encourage and support. People of all dietary inclinations are welcome here, because I firmly believe that plant-based eating is for everyone!
Thank you all for continuing to support Well and Full. From the very bottom of my heart, I am so glad to have you here :)
A Vegan Breakfast Salad
This vegan 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
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 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!
I included this pic of avocado toast here, because I highly recommend you try out some of the leftover coconut bacon on toast ;) Some of my other recipes that include coconut bacon are this pesto bowl and this vegan salad.
If you make this recipe 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 :)