Crockpot Apple Oatmeal

As I said recently, I’ve taken on breakfast as a challenge over the past year and a half. It was the meal I skipped most often because I either didn’t find the food appetizing or it was just to much of an effort to make.

So I’ve tried about a dozen crockpot hot cereal recipes, and I finally found one that we L-O-V-E-LOVE. It’s the dates that do it, I think. Linda Larsen over at The Spruce provided the original recipe.

  • 2 cups milk (we’re using unsweetened almond milk these days)
  • 1/4 cup agave nectar
  • 2 TBSP honey
  • 2 TBSP melted Earth Balance margarine
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup steel cut oats
  • 1 apple, chopped
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts or pecans

Spray the inside of a 2 or 4 quart slow cooker with nonstick cooking spray.

Combine milk, agave, honey, melted margarine, salt, and cinnamon in the slow cooker and mix well.

Stir in the oats, apple, and dates.

Cover the slow cooker and turn on low setting. Cook 6-9 hours until oatmeal is tender. Stir well before serving. Top with chopped nuts.

Advertisements

January 30, 2018 at 10:00 pm Leave a comment

Vegan Korean Ramen Noodle Soup

I’ve been testing different ramen recipes, trying to find one that takes me back to Korea with the first bite. I think I’ve found it.

Peaceful Dumpling is my source.

  • 1 package (4 oz) fresh ramen noodles (found in the refrigerated section) or 7-8 ounces dry ramen noodles
  • 2 tsp olive oil
  • 1/2 tsp gochugaru (3/4 tsp if you want spicier soup)
  • 4-5 dried shiitake mushrooms (I found it easier to get dried mushrooms that were already chopped, but if you can’t find them, use whole dried mushrooms and chop them later)
  • 1/4 oz dried kelp or other seaweed
  • 4.5 cups water or veggie broth (I used a combination of the two based on what I had on hand)
  • 2-3 large cloves garlic, minced
  • 1/2 small carrot, chopped into 1/4″ pieces
  • 4-5 white button mushrooms, sliced
  • 1 tsp salt
  • 1.5 tsp chickpea miso
  • 1/2 tsp gochujang (Korean red pepper paste)
  • 1 tbsp nutritional yeast
  • 1-2 scallions, chopped, plus more for garnish

1. In a medium bowl, soak the shiitake and dried kelp in about 1 cup of water until completely reconstituted. If the mushrooms are whole, slice them and put them back in the bowl.

2. Heat 2 tsp olive oil in a medium pot over medium heat. Add gochugaru and toss for about 20 seconds until fragrant, being careful not to burn and blacken the pepper flakes (this happens quickly).

3. Add shiitake and kelp (including the soaking water) to the pot, then garlic, mushrooms, and carrots. Add 4.5 cups water or broth, cover and bring to boil.

4. Add miso, salt, nutritional yeast, and gochujang and lower heat to simmer for about 4-5 minutes.

5. Add ramen noodles and scallions, and bring heat back up to medium. Boil for about 2 minutes until the noodles are al dente (if using dry noodles, follow the directions on the packages for length of time needed to cook). Quickly take off the heat. Adjust seasoning as needed, garnish with more scallions and serve.

January 26, 2018 at 3:02 pm Leave a comment

Pumpkin Pancakes

I’ve been trying to use up last fall’s frozen pumpkin puree before this fall hits with a fresh batch. We’ve had these pancakes over and over.

1 cup all purpose flour
1/2 cup whole grain spelt flour
2  teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1 cup almond milk
1 egg
3/4 cup pumpkin puree
2 tablespoons coconut oil (or softened Earth Balance margarine)
2-4 tablespoons agave
1 teaspoon vanilla

1.In a bowl mix both kinds of flour, baking powder, salt, cinnamon, cardamom, and ginger.
2. In another bowl whisk the milk,  pumpkin puree, egg, oil, agave, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix using a spatula until combined.
4. Spray a pan with oil.
5. Use an ice cream  scoop or 1/4 cup measuring cup to scoop the batter.
6. Spread the batter using a spoon or the back of the icecream scoop.
7. Cook on medium low heat till you see small bubbles on top.
8. Flip the pancake and cook on the other side.

September 2, 2017 at 9:18 pm Leave a comment

Apple, Sweet Potato, and Sausage Breakfast Hash

I’m glad I saved this recipe from Emily Leveson’s blog before it disappeared because it has been a hit in our house. We’ve made it both on the stovetop and over the campfire.

We used Field Roast vegan sausage for our dish (the Smoked Apple Sage flavor). It might also be good with their Apple Maple breakfast sausages…. I doubled the recipe for the three of us.

  • 1 TBSP olive or coconut oil
  • 1/2 cup chopped onion
  • 1 cup sweet potato, peeled and cubed
  • 1 gala apple, core removed and cubed
  • 1 sausage, cut into small pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper

Heat oil in a large skillet over medium-high heat. Add in onions and sweet potatoes and sauté for about 3-5 minutes.

Add in apple and sauté for another 2-3 minutes.

Add chicken sausage, salt, and pepper and sauté until veggies are fork tender; about 5 minutes.

Transfer to a bowl and enjoy!

September 2, 2017 at 9:13 pm Leave a comment

Za’atar Skillet Potatoes with Fried Eggs

The recipes I’ve been stashing away for the past several months have all been for breakfast food. Hmm. I wonder why that is.

We’ve been enjoying our breakfast potatoes lately with za’atar as our seasoning of choice. We hope you enjoy them as well, courtesy of Bint Rhoda’s Kitchen.

This recipe will serve one person a hearty meal. Add one potato for every 1-2 people you’ll be serving.

1 large white potato
2 tbsp olive oil, approximate
Small clove of garlic, minced
1/2 tsp za’atar*
Sea salt and freshly ground pepper
Lemon wedge

1.  Scrub potatoes. You may leave skin on or off.

2.  Optional, time-saving tip:  microwave potatoes (or you could also  parboil in salted boiling water) until slightly tender, about three minutes in the microwave, flipping once. Then cool slightly until you can handle them. You can also prepare potatoes in advance and refrigerate until ready to proceed with the recipe.

3.  Coat a skillet with a layer of  olive oil and heat over medium heat. Dice the potato in a 1/2 inch dice. When the oil is hot, add potatoes in a single layer. Season with salt and pepper. Stir only occasionally, letting the potatoes fry until golden brown. If they are precooked, this will take 5 minutes.

4.  Sprinkle potatoes with za’atar and stir to coat. Add another drizzle of olive oil, and minced garlic, and fry for another minute or two until golden brown and fragment. Remove from heat; squeeze fresh lemon juice over the potatoes, toss and pour out into a bowl.

5.  Serve with a fried egg on top. Or, leave the potatoes in the skillet and scramble in some eggs. Sprinkle with a little more za’atar.

September 2, 2017 at 9:03 pm Leave a comment

Cherry-Almond Smoothie

We plowed through a bag of frozen cherries from Costco recently making these yummy smoothies. Thanks for sharing the recipe!

  • 1/2 banana (you can use fresh or frozen)
  • 1 TBSP honey
  • 2 TBSP almond butter
  • pinch of salt
  • 1 cup frozen cherries
  • 1/2 cup plain yogurt (we used So Delicious plain unsweetened coconut yogurt)
  • 2 TBSP milk (we used unsweetened vanilla almond milk)

1. Puree banana, honey, almond butter, and salt together until smooth.
2. Add remaining ingredients. Puree until smooth, scraping down sides as needed. Enjoy!

And honestly, sometimes I just throw it all together in the blender at once rather than taking two steps to mix it up.

April 12, 2017 at 1:40 pm 1 comment

Vegetarian Chili

Thanks, Gastronomy, for this yummy vegetarian chili recipe. I’ve had to adjust the amount of spice, but I think I’ve finally gotten it worked out so the baby doesn’t cry when he eats it.

  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce
  • Salt
  • 4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
  • 1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, the whole chile, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes.

I walk the chili by checking it’s level of spiciness while it cooks. When it gets as spicy as I want it to be, I pull out the whole chile pepper.

Stir in the cilantro and season with salt and pepper to taste before serving.

April 12, 2017 at 1:33 pm Leave a comment

Older Posts


Archives