Tag Archives: 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…)
Okay, the title might give it away: This is S’mores Oatmeal 2.0. The original version was great, but I wanted to take another stab at it. It’s not often I have vegan marshmallows in my kitchen (by ‘not often,’ I mean ‘pretty much never’), so I wanted to create a s’mores-themed porridge that could be done with no marshmallows at all.
I know, I’m a rebel.
You might think, “How could you create s’mores without marshmallows?” Or worse, “I don’t want s’mores without marshmallows!”
However, I promise you, this oatmeal is actually better than my original s’mores recipe, in my opinion. I can’t explain it, but I found this one way more enjoyable. (more…)
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…)
Spring is my FAVORITE season. All the bad parts of winter literally melt away, and the sharp pains of bitter cold mornings are left behind. Warmer days come along, and an exciting anticipation of summer takes hold. I think the anticipation is even greater than summer itself, which comes with scorching hot days, sweat, and steep electricity bills. But not spring. It exists in a perfect little vacuum of mild temperatures, sunshine, and rebirth. Naked trees become green again, and Washington Square Park turns its mesmerizing fountain back on.
Another fabulous part of spring is the food. By the time March comes along, the prospect of spring produce can shake us free of our invisible contracts with potatoes and squash and let us explore greener things again. When the first day of spring snuck up on me yesterday (winter was such a whirlwind!), I couldn’t wait to start thinking of what would go in my bowl.
Here are my favorite recipes featuring spring produce (at least in the northern, western hemisphere).
Lemon Asparagus Steel-Cut Oatmeal
Inspired by a popular risotto, this oatmeal features the king of spring vegetables (asparagus!!!!!) and its favorite flavor enhancer, lemon. There’s also peas, another springtime leader. A dusting of dairy-free parm and black pepper garnish this savory beauty perfectly.
>> RECIPE >>
Poached Strawberry-Rhubarb Reduction Sauce
If you love the idea of rhubarb (which explodes in gardens during the spring months) but aren’t a big fan of its intense tartness, try cooking it down in a reduction sauce. By pairing it with strawberry (another spring fave), you’ll tame that tartness AND capture that classic strawberry-rhubarb pie flavor. Add this to a simple oatmeal base or pancake!
>> RECIPE >>
Savory Citrus & Arugula Steel-Cut Oatmeal
Arugula (along with spinach) hits its prime during spring. Enjoy it in this savory oatmeal that gets a touch of sweetness from another spring royalty, oranges. This steel-cut porridge hits every taste bud with its sweet, savory, tart, and bitter flavors. Highly recommended!!
>> RECIPE >>
Rhubarb Mango Oatmeal
Another way to sweeten that tart rhubarb stalk is by pairing it with a hyper-sweet fruit like mango. Apparently, mango is also in season during spring months. Since I live nowhere near a tropical region, it’s hard for me to conceptualize this, but this is what the interwebz tells me. This is a super simple recipe that can also be prepared using frozen mangoes!
>> RECIPE >>
Orange, Cherry, & Chocolate Chunk Oatmeal
Feeling frisky? Chocolate for breakfast is always a great choice. Orange and cherries, both springtime fruits, pair beautifully with chocolate on their own, and altogether the three make an enticing combo of sweet, tart, and luscious that is hard to beat. The recipe can use fresh, frozen, or even dried cherry, so whatever you can find will do!
>> RECIPE >>
This Friday is St. Patrick’s Day, and here’s the breakfast for you!!
My Irish Soda Bread Baked Oatmeal is the St. Patrick’s Day-themed recipe that I am most proud of. The other minty creations (like the Shamrock Oatmeal Smoothie) are certainly fun and fit the essence of St. Patrick’s Day, but I love how this baked oatmeal is based on a real Irish dish.
On my 23rd birthday, I showed you how to make this coconut-pecan butter, so it’s only fitting that I brought this rich, cozy topping back for my 27th birthday post, right?
Today’s recipe is really a stovetop version of my German Chocolate Cake Baked Oatmeal, which I made half a decade ago. It’s really just a chocolate oatmeal made memorable by the coconut-pecan topping. Since it’s a cake batter, it’s perfect for celebrating birthdays. 🙂
POSTED IN: chocolate, coconut, dessert lovers, nut butter, nuts, sweet potato, veggies, winter squash
I always promise people to publish more “big batch” versions of baked oatmeal, but I rarely get around to it. Well, I got around to it.
The benefit of an entire 8×8 pan of Brownie Baked Oatmeal is that it is a definite crowd-pleaser. Who wouldn’t want to eat oatmeal if it tasted like a brownie? If you find yourself needing to make breakfast for a group of friends or your family, this one is a safe bet. (more…)
Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one! (more…)
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.