Lately my breakfast routine has been a bit rushed or dull. I eat some fruit, and then I get a muffin from the coffee shop. Not exactly healthy, so I obviously needed to shake up my breakfast choices. I read somewhere that eating more protein keeps you fuller longer. Since I'm a vegetarian, I can't really eat any meat, and while I like eggs, I usually want something else with them and too much animal fat (eggs, butter, etc) upsets my stomach. (Yes, I'm picky)
Then I remembered The Hungry Tiger had posted about breakfast lentils. Interesting! I was lacking in many of her ingredients, but I liked the idea of something involving legumes and vegetables for breakfast. I grabbed out my How to Cook Everything Vegetarian to see what Mark Bittman had to say about breakfast lentils. Which was nothing. However, he did have a recipe for lentil pancakes.
I didn't want to soak my lentils overnight, so I decided to use his recipe as more inspiration. I'm pretty happy with what came out--it turns out that savory pancakes are almost as good as the traditional ones.
First, I cooked lentils and brown rice until they were done. I had some leftover tomatoes from the shakshuka from dinner the night before, so I added a few scoops of that to the lentils/rice. Then I added some spices, onion, green onion, mushrooms, celery, and garlic and pureed it in the food processor. It needed a bit more texture, so I added some oats, oat flour, and one egg.
Breakfast food experiment, success!
This is a VERY rough recipe. Feel free to make substitutions like mad, depending on what you're in the mood for. I'm sure you can skip the egg if you're after a vegan dish. (I really should measure stuff when I experiment in the kitchen, especially when it's delicious.)
- 2/3 cup uncooked lentils
- 1/2 cup uncooked brown rice
- diced canned tomatoes (~1/3 cup or so)
- onion and garlic, to taste
- nutritional yeast
- spices, such as cumin, curry powder, chili powder, cayenne, salt and pepper, to taste
- ~1/2 cup rolled oats
- ~1/2 cup oat flour (to thicken)
- 1 egg
Chickpea Pancake (Socca or Farinata)
Adapted from How to Cook Everything Vegetarian
Feel free to substitute other flavors for the onion and rosemary. The original called for regular onion, but I used that in my lentil pancakes. It makes a pancake that is eggy in texture and would be a good pizza-like base--simply cook, then add toppings and finish baking, instead of broiling.
- 1 cup chickpea flour (also known as gram or besan flour)
- 1 teaspoon salt
- ground black pepper, to taste
- olive oil
- green onion, whites and greens, sliced
- fresh rosemary leaves
Preheat the oven to 450. Put ~2 tbsp olive oil into a cast iron skillet (oh, skillet!) and heat on the stove top until the oil and pan are hot (just like making cornbread, if you're a good Southerner). Stir in the onion and rosemary (or whatever) and pour the batter into the hot skillet. Put in the oven and bake for about 15 minutes until the pancake is firm and the edges are set.
Preheat the broiler. Brush the top of the pancake with a bit more oil (which I forgot, and it totally turned out okay) and broil for a minute or two, or until brown spots appear. Cut it up and eat it with salsa or whatever you want!