Tag Archives: veggies
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…)
Who needs help using up their Thanksgiving leftovers? I’m certainly grateful to have ample food in my possession, but I also feel pressure to adequately use my food and not cause any food waste. Thankfully, oatmeal makes an excellent base for, well, just about anything.
Wow, if you had told me 10 years ago that I was going to make a recipe highlighting mushrooms, I never would have believed you. But here it is, in all its glory:
Yep, another earl grey recipe. What can I say? It adds a nice touch. It’s almost like vanilla extract: it adds just a hint of somethin’ somethin’ that makes everything else taste better.
“What, what, what?!” – you right now.
Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.
I was never interested in seafood growing up (we don’t have fresh lobster in Minnesota, haha). On the rare occasions I found myself at a Red Lobster, all I really cared about were those cheddar bay biscuits.
Now that vegan cheeses are not only edible, but actually delicious, it was time to make an oatmeal version of this savory biscuit at home.
I’ve thrown a lot of multi-component oatmeal recipes at you lately. Sorry about that. Let’s go simple this week, alright?
It’s officially time to break out the pumpkin. I’ve got plenty of pumpkin recipes I already love, such as:
- Chai-Spiced Pumpkin Oatmeal with Persimmon
- Pumpkin & Kale Steel-Cut Oatmeal with Sausage
- Pumpkin Pie Oatmeal
- Herbed Pumpkin & Leek Oatmeal
And there’s many more where that came from. Now meet the newest entry in my pumpkin collection.
So I have a pretty amazing recipe for you today…
But first, some blog updates. This past weekend, I updated the Recipe List A-Z Index, fixing some of the glitches and adding new recipes. I also improved the Recipes by Category Index, which now makes it easier to scroll through recipes visually. I’ll probably never be completely happy with these pages, but I’m at least excited about the improvements!
Now, let’s dig into this porridge: a hodge-podge of everything good about American brunch. (That is, except for mimosas. I wasn’t able to work in a mimosa.)
I haven’t made “zoats” in a while, so here we go.
I got into earl grey tea through the London Fog, which is a drink I’ve noticed is becoming more popular throughout the country. (If you love London Fogs like I do, try my London Fog Oatmeal.)
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
Hi! I’m Cathy and it’s my third guest post on Lauren’s blog. [Check out her other posts: Cinnamon-Tahini Icing and Cherry Chili Brownie Baked Oatmeal!] Today I’m presenting you a recipe for vegan “Scrambled Eggs” Oatmeal.
I had a strange relationship with eggs before going vegan: I loved when my Grandma prepared me French toasts (vegan French toasts are on my “to do” list), didn’t care if there were eggs in a cake I ate but when I had to cook with eggs, I was grossed out and scared that I’ll be afflicted with Salmonellosis. Eggs were definitely not something I missed when I started plant-based diet.
My Polish vegan Internet friends often share pictures of their scrambled tofu. It looks like egg, they swear it tastes like egg and I honestly never wanted to try it…but one day I was in the mood to experiment and decided to make different version of vegan scrambled eggs… with oats. I love tofu but I love oatmeal more 🙂 (more…)