Tag Archives: herbs
My concepts for savory oatmeal are often pretty complex and labor intensive. Last weekend, I decided to pursue a simple one—one that would come together with easy ingredients and could be topped with anything.
Here’s what I came up with!
This super simple savory oatmeal base can be enjoyed as is, or you could add other veggies. I was tempted to add sauteed kale, for example, but I forced myself to stick with the simplest version of the recipe. (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.
If you liked my Salted Rosemary Brownie Batter Oatmeal (and OMG why wouldn’t you it is so good you have to try it now whatareyouwaitingfor), you will love this!
This oatmeal is a close relative of that recipe, but I swapped the dates for dried figs. While dates are great for giving a relatively neutral sweetness, figs add another layer of flavor (in addition to sweetening the porridge)! I love figs and rosemary together, and rosemary and chocolate together, so the three of them all at once is a dream come true. 😍 (more…)
Shocking, I put rosemary in something. 🙂
Regular readers already know my passion for this pine-flavored herb. I will combine it with just about anything when it comes to oatmeal: grapes, pineapple, peaches, and even chocolate. Combining it with squash probably makes the most sense out of all these, considering rosemary and squash are both classic fall flavors!
POSTED IN: big batch, herbs, maple, steel cut, sweetened by dates, veggies, winter squash
I had to buy thyme recently to make the roasted beet salad for my Oh She Glows cookbook challenge. Whenever I buy an herb for a recipe, I immediately start pondering how I can use it with oatmeal.
The oatmeal itself is cooked with diced red grapes and fresh thyme to make every bite fresh and flavorful. Then, the oatmeal is garnished with a salted, toasted almonds and another pinch of coarse sea salt, just for good measure. BAM. The final result is warm and earthy with the perfect touch of sweet-and-salty flare. (more…)
I love basil and I love mango. Don’t mind me; I’ll just be over here adding basil to every type of fruit you can think of.
I really love mango, and I forgot just how much I loved it until I bought a fresh one the other week. I normally stick to frozen mango because it’s cheaper, more convenient, and retains its flavor well in frozen form. But when I bought that fresh one, I remembered the aroma that infuses the air when you first cut into it. I remembered how I refuse to let a single centimeter of mango remain on the seed or on the skin, so I gnaw at it until every drop is gone. I remembered the way the juice runs all over the cutting board, and I remembered how I insist on licking all of it off before dropping it off in the sink.
Mangoes are perfection.
Peach-Basil was so good that I couldn’t stop there. Bring on the rosemary!
I’m desperately trying to enjoy as many peaches as possible this August. I just adore that flavor (ese sabor) and allllll that delicious juice (todo de ese jugo delicioso). And considering my never-ending obsession with rosemary, it just seemed like the perfect experiment.
My hypothesis was correct: peaches + rosemary = happiness.
I think I have solved the mystery of how to keep a basil plant alive! So to celebrate, allow me to introduce you to this beauty:
I tried watering more and watering less. I tried direct sunlight and indirect sunlight. I tried keeping it in the pot it came in and I tried repotting it in something bigger. No matter what, I slaughtered plant after plant within two weeks of buying it. I could actually fill a graveyard with all the basil plants I have killed–and not because I wasn’t trying! (more…)
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…)
These oats are ~classy AF~ 🙌
In North America, the term “relish” can have confusing interpretations. So often, it’s used to describe that slimy, sour, chopped pickle condiment thrown on top of hot dogs at baseball games and summer grill-outs. In case that description was unclear, I am not a fan of that relish. 😇
However, relish is actually a far more general term that describes any vegetable or fruit condiment that has been cooked, pickled, and/or chopped. Chutneys, for example, would fall under the relish umbrella, and so would this beautiful medley of diced cantaloupe and blackberries, tossed with some refreshing and summery minced mint leaves. (more…)