Tag Archives: berries
This winter, I subscribed to a winter CSA, which means I have enough carrots in my fridge to feed about 10,002 rabbits. I’ve made three different variations of carrot soup, and I have the leftovers in my freezer (and a handful of Insta Stories) to prove it. In other words, it makes me very happy to come up with a new recipe idea that involves carrots.(more…)
I pretty much insist on having nut butter on my oatmeal. Even when I share recipes that don’t involve nut butter, I usually add some type of nut butter before I eat it–even if it doesn’t really make culinary sense. Nut butter adds a silky richness that gives variation to each bite of oatmeal.
Cashew cream is similar. It has the richness of cashew, but in a different format. This recipe is reminiscent of my Strawberry Basil Oatmeal, but this time, I managed to work in some nut butter. True, whipping up a cashew cream takes a touch more work than your average porridge, but the cream comes together in about 2 minutes, and the results are worth it.
I mean, look at that bright fluff!
Most recipes on the internet for basil cashew cream include garlic, but I opted out. My friends would mock me for that choice since I am notoriously anti-garlic, but really, why would you put garlic in a sauce that goes on a sweet oatmeal?
I associate ricotta with subtle elegance. Think of little toasts topped with a dainty smear of ricotta, a sliver of roasted pear, and a pinch of fresh thyme. Elegant, right? This is what I imagine when I think of ricotta. As ubiquitous as this appetizer is (at least among middle-class women who host dinner parties), I actually have no idea what it tastes like myself.
I haven’t had ricotta for at least five years now. It’s an ingredient I always admired from afar since it wasn’t something my mom cooked with. Even my mom’s lasagna uses cottage cheese instead of ricotta. (Does anyone else’s family do this? It might be a Midwestern thing.) So even in my pre-vegan years, ricotta was mostly off my radar.
Then Kite Hill ricotta came around. I got excited. I got inspired. I came up with a bunch of oatmeal ideas to get ricotta in my life–ricotta that doesn’t require a calf to be separated from its mother.
But here’s the thing: I didn’t make this with Kite Hill ricotta.
Tada! I made chia pudding. The photos suck, but I want to share the recipe with you anyway because I’m proud of it. 🙂
I only got into chia pudding recently. I never had anything against it, but I just never went out of my way for it. A pivotal moment in my relationship with chia pudding happened last December in Madrid <3. It was the day after Christmas, and I was about to go to my long-awaited appointment for my first tattoo (!!).
POSTED IN: berries, not porridge, nut butter, overnight, PB and J, peanut butter, strawberries, toppings
Friends! Your support last week was stunning. I half-expected to hear crickets when the post went live, assuming all of you had given up on me and moved on.
Last week’s Blueberry Lavender Oatmeal is something I am proud of, which is something I couldn’t say about previous posts leading up to my, um, “extended break.” I see the imperfections in the photo, but they don’t taunt me. I look at it and think, “You did that. You’re not a skilled photographer, but you did that.”
As always, I will continue to play with both stupidly simple recipes, and fun-yet-kind-of-out-there recipes. This recipe falls in the latter category.
Oh hey… it’s me. 🙂
Wow, it’s been a while. I haven’t posted–or even logged in–for 13 months. I actually struggled to remember how to access the blog’s dashboard, and it took several minutes to re-familiarize myself with all the tools.
I have a lot to say, and then I’ll tell you how to make this blueberry-lavender bowl of goodness:
Did you like last month’s Tahini Baked Oatmeal with Raspberries and White Chocolate? Because here it is in its stove-top form. You’re welcome.
Or perhaps you didn’t try it because you think baked oatmeal is kind of a pain (I agree). In that case, here it is in its stove-top form. You’re welcome.
Or perhaps you didn’t realize I had posted the baked recipe at all. You should check it out, but you should also try it in its stove-top form. You’re welcome. ?
You can probably imagine how this recipe was born.
Yep: I wanted chocolate oatmeal, but I also wanted PB&J oatmeal.
For a long time, I thought these recipes had to exist separately. But one morning, while feeling particularly stubborn about wanting BOTH recipes, I just tried it. It worked.
POSTED IN: bananas, berries, jams and jellies, nut butter, peanut butter, sweet potato, veggies
Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!
This week’s theme is berries! ?
- Cinnamon Rawnola with Chia Seed Pudding Parfait by Lauren Caris Cooks [vegan, raw, soy free]
- Berry Coconut Overnight Oats by Vegukate [vegan, raw, soy free]
- Açai Smoothie Bowl by Green Smoothie Gourmet [vegan, gluten free, nut free, soy free, raw]