Savory breakfasts. Oats Poha, Potato hummus sandwich and more. vegan, glutenfree options

Breakfast.. the most important meal of the day! It should have a good balance of nutrients and a healthy dose of protein. I cant really digest raw fruits, so I havent caught on to the smoothies yet.. But there are so many more options than just pancakes, waffles and smoothies.

Thanks to Mona for the idea of using oats for the savory Breakfast poha! The oats poha tastes very similar to regular flattened rice flakes poha. I posted the detailed rice flakes breakfast poha recipe sometime back here. I've started making this morning fave breakfast with half Oats and half rice flakes. Oats add much more in terms of nutrition than just the white rice flakes! Lots of antioxidants, fibre, minerals and help stabilize sugar levels and lower cholestrol.

The recipe is the same. If using quick cooking oats, you dont need to soak them, just sprinkle some water to dampen then and add to pan. Quick cooking Oats tend to get mushy really easily though, so I use Old fashioned more. If using old fashioned or thicker oats, soak them in warm water for a few minutes.

Oats Poha

Allergen Information: Free of Dairy, egg, corn, soy, yeast, Gluten.

Serves 2

Soak the rice flakes(thick Poha 1/2 cup) and old fashioned Oats(3/4 cup) in hot water, for 5 mins( just enough water to cover all).

Or you can make this with only Oats. Add enough hot water to dampen them and let sit for 2 minutes. A bit of rice flakes in the mixture help the oats stay separate and not clump up)

Meanwhile, heat oil in a pan on medium heat. Spread oil to evenly coat pan.

Add 1/2 tsp mustard seeds when the oil is hot. As soon as they start to sputter, add a few curry leaves and give it mix. Add 3-4 Tablespoons diced onion and 1/2 tsp chopped green chilies or chili flakes to taste. Cook until onions are translucent.

Add nuts(chopped cashew/peanut) and cook for half a minute. Add 1/3 cup chopped cooked(boiled/baked) potatoes and 1/4 tsp turmeric powder, mix and cook for a minute. If you dont have cooked potatoes, chop uncooked ones into smaller pieces, microwave them a minute at a time till almost cooked, and then add to pan, or you can skip potatoes.

Add other veggies like small chopped carrots, peas or zucchini. Mix and cook for 2 minutes.

Add soaked oats and rice flakes, salt and mix well. Cook covered on low-medium heat for 3-4 minutes. Open, mix well and cover and cook for another 2 minutes.

Sprinkle with fresh chopped cilantro and lemon juice and serve hot!

Leftover sandwiches.

The pictured one is boiled potato, hummus, tomato sandwich in multigrain bread. served with fruits.

Other times, I use up leftover veggie dishes from the day before or add some tofu scramble, Add some hummus or other nut butter(almond/cashew/peanut) or nut(cashew mayo)/bean proteiny dressing and its good to go.

Some other savory breakfasts from the last few months, which we eat often below. Watch out for the sweet breaky round  up later this month.

Chilla - Chickpea flour omelette/crepe- glutenfree

Upma- Cream of wheat or rice with veggies and nuts. glutenfree option

Bean sprouts - glutenfree

Savory Chickpea French Toasts. glutenfree option

This breakfast is headed to Ricki's wellness weekend, Allergy friendly friday.