So like, there was this one time I got real sick and had a crisis of faith and eventually discovered that woah, I really need to eat more protein than the average bear.
And protein isn’t so hard to get on a vegan diet, actually. At least not as hard as people seem to think.
Except for me, for breakfast. I mean don’t get me wrong, I love a good tofu scramble . . . but I don’t necessarily want to eat soy every day. And I just can’t get down with the smoothies during winter. And oatmeal, every blogger’s best friend – which does in fact contain as much protein per serving as an egg (huzzah!) – well, it can get reeeeeally boring after a while.
So I was in a bit of a breakfast rut, when my friend Kittee happened to share a recipe that, I’ll just say it, sorta totally changed my life.
Indian in origin, pudla is basically a pancake made from besan (chickpea flour) and whatever awesome savory fillings happen to be hanging around your house. The foundational ingredients include chickpea flour, baking soda, water, lemon/lime juice, spices, and salt. That’s it!
From there you can toss in whatever suits your fancy – I love spinach and grilled veggies and also sacrilegious nontraditional inclusions, like vegan cheese! Oh, and you gotta top it all off with avocado.
What I love most is that it’s a super simple preparation, and it comes together oh so quickly. But I’ll let Kittee cover the details since I use her recipe. You can see her instructions here.
This recipe has become my go-to on those days when I wake up hungry. It’s healthy and it’s hearty and it sure does stick to my ribs.