From our friends at Dianne’s Vegan Kitchen
On the Standard American Diet, breakfast tends to
revolve around eggs, bacon, sausage, and cheese. What do you do once you remove
those foods from your diet? There are many areas of help and this recipe
At first glance, Nordic cuisine doesn’t seem
particularly vegan-friendly. But luckily it’s easy to creatively reimagine many
classic Nordic recipes, like this bagel topped with sweet sliced beets and
homemade cashew cream cheese. Bye-bye lox and schmear!
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
1 large beet (5 ounces/150 g)
4 bagels any variety
6 tablespoons Cashew Cream Cheese (recipe
1 tablespoon minced fresh chives
2 tablespoons fresh dill
Wash the beet, place in a pot, and cover with
water. Cover the pot with a lid and bring to a boil. Simmer for 40 to 45
minutes, until the beet is fork-tender.
Drain the beet and let cool to room temperature.
Peel the beet and cut into 1/4-inch-thick (5 mm)
Slice each bagel in half and toast in a toaster
or dry nonstick skillet, cut sides down, for 2 minutes.
Spread one side of a bagel with 1 1/2
tablespoons of the cream cheese. Arrange one quarter of the beet slices on the
cream cheese and garnish with the chives and dill. Top with the remaining bagel
half. Repeat with the remaining bagels and fillings. Serve.
If you can find cooked beets in your
supermarket, those are fine to use. Pickled red beets taste great here, too.