Tag Archives: greens
Another savory recipe! I’m breaking my once-every-six-months tradition. [If you missed it, I posted a Savory Pumpkin and Kale Steel Cut Oatmeal with Veggie Sausage last week.]
This taco bowl replaces meat with a lentil and oatmeal mixture. I went with rolled flakes to achieve a “piece-y” texture, as opposed to the creamy texture I would get from a steel cut oat. Together, the lentils and oat flakes create something similar to a ground beef, and they’re seasoned with typical taco seasonings–cumin, chili powder, oregano, paprika, garlic, onion, etc. (more…)
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
*clears throat* Here is a perfect recipe for those days when you just don’t want to turn on the oven.
I promise that’s the last cliche of this post!
I have wanted to make this apple-tahini recipe for a long time, but as a baked oatmeal. I have been hoarding a couple tablespoons of tahini for a month just to make this, but every time I have the opportunity, I think about summonsing the hellfires of my oven, and I quickly change my mind. I never used to understand when people posted no-bake recipes and referred to “not wanting to turn on your oven,” but I get it now.
I was lucky enough to grow up with air conditioning. It wasn’t quite “central air,” but it was a good enough system that my entire house was consistently too cold by my preferences (tragic, I know). Thus, I was more than happy to turn on the oven and bake cookies on a 90-degree day in July, or to stand over a sweat-inducing pot of oats on a humid August morning. (more…)
POSTED IN: apple, greens, honey, no bake, not porridge, nut butter, smoothies, tahini, veggies
Hi there! I’m Kelsey (@amindfulvegan on Instagram), if we haven’t met yet, and I’m thrilled to be sharing another recipe with you. This recipe is a take on Lauren’s Sweet Corn, Basil, and Blueberry Oatmeal, but where the original was sweet, this take on it is totally savory.
This recipe came to be when my roommate (Hi Kristin) brought me a gallon of blueberries from her grandmother’s house. I remembered seeing Lauren’s recipe and knew I wanted to try it, since there’s so much fresh basil around right now. I guess I hadn’t actually read it though, because I was definitely expecting a savory porridge. When I did read the recipe and found out it was more of a sweet flavor profile, I played around with the ingredients and made the savory oatmeal you see below. (more…)
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
I love kombucha so much. I used to feel pressure to limit my kombucha intake (due to the fact that the good bottles cost like $5 each), but now that I make it at home, I can have one nearly every day!
One of my favorite flavor creations was mango + cayenne, which came about because I had some incredibly tough dried mango that I no longer wanted to snack on. As an expirement, I cut them into thin strips and tucked them into bottles of a fresh batch of kombucha. Sure enough, two days later (carbonating time!), my kombucha was delightfully mango-flavored, and I had found the perfect way not to waste that jaw-ripping mango.
Looking up various ways to elevate that flavor, I decided to try cayenne. It was an obvious choice, considering my favorite storebought kombucha is Health-Ade’s Cayenne Cleanse. I love spicyspicyspicy. <3 (more…)
As I said last week, Ireland has a special place in my heart. During my time in Ireland, I fell in love with the Irish flag, which is called the Irish Tricolor, according to Wikipedia. How original. ???
POSTED IN: avocado, bananas, citrus, coconut, greens, kiwi, not porridge, pineapple, smoothies, tropical
When I made homemade oat milk the other week, I mentioned that it works well in smoothies. I didn’t want to leave you hanging, so I made this smoothie to prove it.
I had half a sweet potato left over from my Sweet Potato, Almond Butter, & Raisin Oatmeal, so I used that as the star of my smoothie. With banana, some spices, and a handful of greens, this smoothie is like a nutritious sweet potato pie. Then I added my secret ingredient: raw oats!
I love how oats cut the sweetness of a smoothie. I actually stopped eating smoothies because I hated how sweet they were, but with oats, I find the experience much more enjoyable. You could add quick oats, rolled oats, or even the pulp of oats leftover from making oat milk. (more…)
Yesterday on Facebook, I shared the post for Peach Pie Oatmeal Smoothie. As of today, that recipe is exactly one year old. I have not posted a single oatmeal smoothie recipe since! I’m not a huge smoothie person–although I’m not sure why. I’ve just never been one to crave a smoothie.
However, someone commented on the Peach Pie recipe, “Ever thought of coming up with more oatmeal smoothie recipes? This one was delicious :)”
Reading that comment gave me the motivation to finally make this recipe!
This is the eighth segment of my Getting Fit series. This series features my friend Crystal, a rockstar figure skater and fellow oatmeal lover. You can her blog, Confessions of Crystal, and check out her Instagram,@crystalchilcott.
TOA: Hello! I hope you are fine and dandy and your training for the collegiate championships is going well!
As I said earlier this week, I’m slightly offended by the American celebration of St. Patrick’s Day. It’s like a giant caricature of Irish culture.
That being said, there is a legitimate history behind the color green for St. Patrick’s Day. I turned to Wikipedia, holder of all truth and authenticity, to explain:
Originally, the colour associated with Saint Patrick was blue. Over the years the colour green and its association with Saint Patrick’s Day grew. Green ribbons and shamrocks were worn in celebration of St Patrick’s Day as early as the 17th century. Saint Patrick is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish, and the ubiquitous wearing and display of shamrocks and shamrock-inspired designs has become a feature of the day. In the 1798 rebellion, to make a political statement, Irish soldiers wore full green uniforms on 17 March in hopes of catching public attention. The phrase “the wearing of the green”, meaning to wear a shamrock on one’s clothing, derives from a song of the same name.
(Isn’t Wikipedia great?)
In honor of my favorite country everrrrrr, here are five oatmeal recipes to celebrate St. Patrick’s Day. Some are green; some are not. 😉