Apparently, there’s this traditional Seder dish called Tzimmes. Not going to lie, it’s pretty freaking delicious. One of the potluck attendees made a variation of it from the Veganomicon cookbook that used sweet potatoes, pears, pecans, and raisins (pictured below). I loved it so much that I brought heaps of leftovers home. (The link to the tzimmes recipe includes an explanation of the Jewish history of the dish.)
One morning, I used it as a topping for some zucchini oatmeal. It was magical, obviously, and I couldn’t wait to share the idea with you. However, I realize I can’t just say, “Make zucchini oatmeal and top it with your leftover tzimmes!!!” Thus, I have adapted the recipe to be made as an oatmeal dish on its own.
I only used one (small) sweet potato and one pear to make as small of a batch of tzimmes as possible, but you may still have a liiiiitle extra. You can either make 2-3 servings of oatmeal, or you can just enjoy the roasted sweet potato and pear mixture on its own (or with a quinoa bowl, like I did!). The recipe here will make two bowls of oatmeal.
Truthfully, this porridge tastes like autumn in a bowl. Yes, it is May 13th. But when you want to reduce food waste, you gotta do what you gotta do. And you know what? Autumn flavors are delicious at any month.
- [reads] this article from the NYTimes called, “‘Whole Foods Effect’: When Small Food Makers Get the Call to Go Big”
- [vids] the show Gilmore Girls, which is available on Netflix. I finally started watching it this week and I’m in love already. I know–I’m probably the last person to watch this, so I don’t know why I’m recommending it.
- [tunes] this cover of “Transatlanticism” by Death Cab for Cutie
What you'll need:
- 1 small sweet potato, peeled and cubed into 1-inch pieces
- 1 bartlett pear, cored and cubed into 1-inch pieces
- 1 tsp coconut oil
- 1 tsp maple syrup
- about 1/4 tsp cinnamon
- 2 tbsp raw pecan halves
- 1 and 1/4 cup milk of choice, or water*
- 1/3 cup quick-cook steel cut oats*
- optional: 1/3 cup grated zucchini OR apple
- 3/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 tbsp raisins
- heavy pinch of salt
How to make it:
- Preheat oven to 350 degrees. On a baking sheet, toss or stir the pear and sweet potato cubes with the coconut oil, maple syrup, cinnamon, and pecan halves.
- Once evenly coated, cover with aluminum foil and roast for 25 minutes.
- Stir and roast for another 15 minutes. Then set aside.
- In a medium-sized saucepan, bring milk or water to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
- If using, add grated zucchini or apple right away.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, raisins, and salt. If desired, add maple syrup.
- When you’re pleased with the consistency of the oatmeal, transfer to two bowls. Top each with 1/3 cup (or more) of sweet potato and pear mixture. Additional topping ideas: maple syrup, cinnamon raisin peanut butter, or more pecans or raisins.
- Refrigerate leftover sweet potato and pear topping and eat within 7 days.
Just an FYI:
*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup. Note on serving size: the recipe for the oatmeal is designed to serve two people, but you will potentially have extra sweet potato and pear topping. The oatmeal portion has been intentionally reduced to allow a greater portion of the topping (the star of the recipe) instead. The recipe is adapted from Veganomicon.