{"id":13281,"date":"2015-07-06T13:27:46","date_gmt":"2015-07-06T20:27:46","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=13281"},"modified":"2019-01-14T20:09:21","modified_gmt":"2019-01-15T04:09:21","slug":"salad-bagels","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/salad-bagels\/","title":{"rendered":"Salad Bagels"},"content":{"rendered":"
<\/div>

\"salad<\/a><\/p>\n

Salad Bagels\u2026 I eat them every day for breakfast and I never get tired of them. I vary the spreads and greens and toppings, so that it\u2019s like a new thing every day, but it\u2019s still my tried and true Salad Bagel. This isn\u2019t a recipe per se, but more of a “how-to” on how to put one\u00a0together. This is what you\u2019ll need:<\/p>\n

Toasted Bagels:\u00a0<\/strong>Toast your bagels to desired doneness and cut in half. Place bagel halves on a plate.<\/p>\n

Spreads: <\/strong>Slather your toasted bagel with spread. You can use nut cheese, hummus, pureed beans, etc. My favorite spread on a bagel is\u00a0 Garlic Cashew Cheese<\/em><\/a>, followed by Vegan Parmesan<\/a><\/em>. You can even do a half and half, because you’ll keep the halves separate and each half will have a separate flavor. Sometimes I slather one half with cashew cheese, and I put vegan margarine on the other half and sprinkle it with the parmesan\u2026 the parmesan melts into the butter and it\u2019s really good!<\/p>\n

Greens:\u00a0<\/strong>After the spread comes the greens. Greens are the key to Salad Bagels\u2026the goal is to have so many greens, that you can\u2019t even see your bagel halves. I like to pile mine with organic spring mix and sunflower sprouts or a bunch of lightly steamed kale.<\/p>\n

Toppings:\u00a0<\/strong>I like to top my greens\u00a0with more Vegan Parmesan and ground flax seed. You can use whatever you like\u2026 some suggestions are nutritional yeast, sesame seeds, chia seeds, pumpkin seeds, sunflower seeds, avocado, olives, sun dried tomatoes, etc.<\/p>\n

Dressing:\u00a0<\/strong>This is optional, but adds another layer of flavor to the top of the greens. I recently added a little drizzle of Vegan Ranch Dressing<\/a><\/em> to my Salad Bagels, and boy was it good. It really complimented the cashew cheese. A drizzle of good quality, extra virgin olive oil is really delicious on top of the steamed kale, if you are using that instead of the spring mix.<\/p>\n

Salad Bagels… I think I am addicted!<\/p>\n","protected":false},"excerpt":{"rendered":"

Salad Bagels\u2026 I eat them every day for breakfast and I never get tired of them. I vary the spreads and greens and toppings, so that it\u2019s like a new thing every day, but it\u2019s still my tried and true Salad Bagel. This isn\u2019t a recipe per se, but more of a “how-to” on how to put one\u00a0together. This is what you\u2019ll need: Toasted Bagels:\u00a0Toast your bagels to desired doneness and cut in half. Place bagel halves on a plate. Spreads: Slather your toasted bagel with spread. You can use nut cheese, hummus, pureed beans, etc. My favorite spread on a bagel is\u00a0 Garlic Cashew Cheese, followed by Vegan Parmesan. You can even do a half and half, because you’ll keep the halves separate and each half will have a separate flavor. Sometimes I slather one half with cashew cheese, and I put vegan margarine on the other half and sprinkle it with the parmesan\u2026 the parmesan melts into the butter and it\u2019s really good! Greens:\u00a0After the spread comes the greens. Greens are the key to Salad Bagels\u2026the goal is to have so many greens, that you can\u2019t even see your bagel halves. I like to pile mine with organic […]<\/p>\n","protected":false},"author":75861,"featured_media":13282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,22,3],"tags":[892,202,401,2206,16],"class_list":["post-13281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-recipes","category-vegan","tag-bagel","tag-recipe","tag-salad","tag-snack","tag-veganism"],"yoast_head":"\nSalad Bagels - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/salad-bagels\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salad Bagels - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Salad Bagels\u2026 I eat them every day for breakfast and I never get tired of them. I vary the spreads and greens and toppings, so that it\u2019s like a new thing every day, but it\u2019s still my tried and true Salad Bagel. This isn\u2019t a recipe per se, but more of a “how-to” on how to put one\u00a0together. This is what you\u2019ll need: Toasted Bagels:\u00a0Toast your bagels to desired doneness and cut in half. Place bagel halves on a plate. Spreads: Slather your toasted bagel with spread. You can use nut cheese, hummus, pureed beans, etc. My favorite spread on a bagel is\u00a0 Garlic Cashew Cheese, followed by Vegan Parmesan. You can even do a half and half, because you’ll keep the halves separate and each half will have a separate flavor. Sometimes I slather one half with cashew cheese, and I put vegan margarine on the other half and sprinkle it with the parmesan\u2026 the parmesan melts into the butter and it\u2019s really good! Greens:\u00a0After the spread comes the greens. Greens are the key to Salad Bagels\u2026the goal is to have so many greens, that you can\u2019t even see your bagel halves. I like to pile mine with organic […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/salad-bagels\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2015-07-06T20:27:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-15T04:09:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2015\/06\/saladbagel-1024x768.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Vicki Cosio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vicki Cosio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/\"},\"author\":{\"name\":\"Vicki Cosio\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/e15edc35b3c008443c0269ceb56c79ae\"},\"headline\":\"Salad Bagels\",\"datePublished\":\"2015-07-06T20:27:46+00:00\",\"dateModified\":\"2019-01-15T04:09:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/\"},\"wordCount\":340,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2015\/06\/saladbagel.jpg\",\"keywords\":[\"bagel\",\"recipe\",\"salad\",\"snack\",\"Veganism\"],\"articleSection\":[\"Cooking\",\"Recipes\",\"Veganism\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/salad-bagels\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/salad-bagels\/\",\"name\":\"Salad Bagels - 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This isn\u2019t a recipe per se, but more of a “how-to” on how to put one\u00a0together. This is what you\u2019ll need: Toasted Bagels:\u00a0Toast your bagels to desired doneness and cut in half. Place bagel halves on a plate. Spreads: Slather your toasted bagel with spread. You can use nut cheese, hummus, pureed beans, etc. My favorite spread on a bagel is\u00a0 Garlic Cashew Cheese, followed by Vegan Parmesan. You can even do a half and half, because you’ll keep the halves separate and each half will have a separate flavor. Sometimes I slather one half with cashew cheese, and I put vegan margarine on the other half and sprinkle it with the parmesan\u2026 the parmesan melts into the butter and it\u2019s really good! Greens:\u00a0After the spread comes the greens. Greens are the key to Salad Bagels\u2026the goal is to have so many greens, that you can\u2019t even see your bagel halves. 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