Chia Pudding Breakfast Bowl

As promised, here’s a follow up to the Basic Chia Pudding recipe I shared yesterday. Plain chia pudding is extremely versatile, this is just to give you a little inspiration for your own Chia Pudding Breakfast Bowl. Of course you can always divide your pudding into handy little jars, but if you have some time to relax over breakfast at home, I recommend starting your day with a little extra beauty.

Chia Pudding Breakfast Bowl | Orthodox and Vegan
Pomegranate Blueberry Breakfast Bowl
1 C Basic Chia Pudding
2-3 tsp maple syrup (or to taste)
-sliced almonds
-finely shredded coconut
-blueberries
-pomegranate molasses*

In your serving bowl, stir the maple syrup into the chia pudding. Add toppings in a lovely way that is pleasing to the eye. Look at the beautiful work of art you created and, if the lighting is right, take a picture for Instagram (remember not to use the flash!). Now that you’ve made a record of this masterpiece, you will need to destroy it. I recommend stirring everything together – it won’t look pretty, but it will taste delicious!

*You can normally find pomegranate molasses for a reasonable price at Middle Eastern markets. If it isn’t sold in a store near you, there are multiple brands sold on Amazon.

You may also enjoy this recipe for Strawberry Rhubarb Chia Pudding Parfait by Real Food Whole Life.

How will you top your chia pudding bowl?

Basic Chia Pudding

Ch-ch-ch-chia! Ch-ch-ch… Chia Pudding?! YES, these are the very same seeds you may have used to sprout “fur” on your Chia Ram, or a beard on Chia Abe Lincoln, and believe it or not chia seeds are an excellent source of calcium, iron, magnesium, and zinc. The gelatinous coating that makes them stick to our Chia Pets is what helps them turn milks into pudding – they also make a great substitutes for eggs in many baked goods!

The best part is you can let the chia seeds do their thing in the fridge overnight, and wake up to pudding in the morning 😀 It’s easy to make a big batch of chia pudding and have your breakfast for the week. I like to do a plain unsweetened version that I can modify, so I can have something a little different each day.

Easy Vegan Chia Pudding | Orthodox and Vegan
Basic Chia Pudding
For One Serving
3 Tbsp chia seeds
1 C unsweetened vanilla non-dairy milk (almond is my favorite)

Whisk ingredients to combine, add milk first and then the seeds. Seal your container of choice (I prefer a glass jar) and, if possible, place in the fridge overnight – the seeds will start to gel after about 20 minutes, though, if you’re in a hurry.
Once the pudding has set, give it a stir and add more milk a little at a time as/if needed.

If you want to prep for the week, simply multiply the ingredients using 3 Tbsp of seeds for every one cup of milk.

Suggestions

Sweeten to Taste With…
-Maple Syrup
-Date Paste
-Fruit Puree
-Agave Nectar

Flavor With…
-Cinnamon
-Pumpkin Pie Spice Blend
-Chai Spice Blend
-Fruit Syrups
-Fruit Butters (such as apple or pumpkin)

Bulk it Up With…
-Unsweetened Shredded Coconut
-Nuts & Seeds
-Granola
-Fruit or Berries

I’ll be sharing one of my favorite chia pudding breakfast bowls soon! What’s your favorite way to enjoy chia pudding?

VeganEgg Breakfast Sandwich

Yes, I am still celebrating Pizza Week, but I’ll be posting my pizza tonight. This morning I want to share a review of VeganEgg by Follow Your Heart. I’ve been purchasing it on Amazon since I can get free shipping with Prime (thanks to my brother for sharing access to his Prime account – did you know you can share access with multiple people??).

VeganEgg Breakfast Sandwich
It was selling out fast in the beginning. When I first heard about it, it was out of stock at every online retailer I checked, and I have yet to find it locally. After a week it became available, so I ordered two cartons and sent one to a friend. When my carton was running out, it was out of stock again! So a couple weeks later when it became available, I ordered four cartons all for me 😀 I used it to make scrambled eggs, omelets, a quiche-like dish, and even very experimental sunny side up eggs. I also did a very simple egg sandwich just because I love the taste of the VeganEgg with the VioLife herb cheese.

VeganEgg Breakfast Sandwich
For the sandwich, I poured the mixed VeganEgg into my skillet and let it cook over medium heat until it was firm, then flipped it and cooked a couple minutes longer. I used a biscuit cutter to cut rounds of egg the size of my bagel (I have a lovely antique set with nesting rings of several sizes).

VeganEgg Breakfast Sandwich with VioLife
I put tons of margarine on both halves of the bagel – I’m not vegan for my health! (but you could sub olive oil or coconut oil sprinkled with a little salt)

VeganEgg Breakfast Sandwich with VioLife
Then add a slice or two of VioLife herb cheese. But if, like most people reading this, you are in the United States without access to VioLife (YET), try it with Follow Your Heart’s Garden Herb cheese slices. You could also add your favorite vegan deli slices or vegan bacon.

Does it taste like eggs? YES. Okay, I don’t really know firsthand because I can’t remember what eggs taste like, although the consistency seemed right and I thought the taste was familiar. I made a sort of a quiche dish for a dinner party (recipe coming soon) and told everyone up front what it was. They all said it was like eggs, but in case I ruined it by letting them in on the secret ingredient, someone arrived late and took a big scoop. “Mmmm, who brought the quiche?” “It’s VEGAN.” “WUT.” So yes, I think it’s really similar.

VeganEgg Tips
-The instructions say to mix the VeganEgg powder with ice cold water – and they mean it! Put some water in a glass with ice when you get started, and pop it in the freezer or fridge while prep everything else. Then strain the water when you pour it into the measuring cup.

-If whisking, pour the water in gradually. Start with just enough to make a paste, and whisk to break up any lumps. Add a little more water, whisk until smooth, etc.

-Whisk the heck out of it!

-You can add a bit more water than called for to get more bang for your buck with the same great eggy results. Play around to see what works for you.

-The powder has a very mild/bland flavor on its own because its meant to also be used for baking. Personally, I would never waste it on baking when there are so many cheap alternatives! But due to the mild taste for that reason, I definitely recommend adding kala namak black salt for a sulfurous taste. It’s up to you how much, I usually do about 4 shakes per serving. I also add 1 tsp nutritional yeast per serving.

Overall, yes, this is an expensive little carton of eggs, but it’s totally worth it for a special treat or a shared meal with non-vegans. And it’s super fun to experiment with!

Pumpkin Chia Pudding Pie Breakfast Bowl

Lately the majority of my breakfasts and lunches have been whatever I can fit in a mason jar of reasonable size. It’s so convenient, plus…I think it looks pretty 🙂 The 8oz jars are perfect for breakfast. Most days I have overnight oatmeal, but this week I grabbed a couple big containers of SO Delicious coconut milk yogurt. And yesterday something awesome happened.
Pumpkin Chia Pudding Pie Vegan Breakfast Bowl
Last November, some friends from church made a huge batch of pumpkin butter and brought me a jar. I was saving it for something special, I had no idea what. Then when I was putting my breakfast together I had a wonderful idea. I could use the magic pumpkin pie-flavored spread to sweeten my plain, unsweetened yogurt! And sprinkle crushed cereal on top to simulate pie crust. YES!

Pumpkin Chia Pudding Pie Breakfast Bowl
1/2 C plain (or vanilla) unsweetened vegan yogurt
2 Tbsp pumpkin butter*
2 tsp chia seeds
1/2 C bran flakes, crushed

In a small bowl – or in an 8oz mason jar if you’re making it to go – combine yogurt, chia seeds, and pumpkin butter. You may choose to thoroughly mix in the pumpkin butter, or give a couple quick stirs to make swirls. Cover and refrigerate for at least an hour so chia seeds have time to gel. I leave mine overnight.
When you’re ready to eat, sprinkle crushed bran flakes over the pudding, then commence consumption.

*If the extra sugar doesn’t bother you, you may increase the amount of pumpkin butter to make your pudding taste more like pie. You may also want to increase the chia seeds to make sure it still thickens properly.
If you prefer less sugar, you could use plain canned pumpkin. But that might make it taste more like baby food.

Do you do meals in a jar? What’s your favorite?