While this recipe from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain called for traditional steel-cut oats, you can make it with the fast cooking version. I adapted Kathy's recipe and added in a bit more vegetables, as I prefer a heavier focus on them. This is an excellent base recipe, that… Continue reading Mushroom and Sun Dried Tomato Steel Cut Oat Risottto
Category: Plant Based Diet
Savory Dinners: Oats-bury Steaks
I adapted this recipe out of OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, from page 123. It called for red kidney beans, which my tummy just doesn't like (it is one of the legumes that give me stomach aches!) I have found you can sub in quite easily though. Pair… Continue reading Savory Dinners: Oats-bury Steaks
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies Ingredients: 1/3 cup unsweetened applesauce 1/2 cup SunButter Natural Sunflower Seed spread ½ cup granulated sugar 1 Tbsp ground flaxseed meal 2 tsp pure vanilla extract 1 1/3 cups oat flour (see notes) ¼ cup all-purpose flour ½ tsp baking soda ½ tsp fine sea salt ½ cup mini semi-sweet chocolate… Continue reading Oatmeal Chocolate Chip Cookies
Olive Oil Zucchini Muffins
The final pickings of our zucchini plants went into these muffins as fall came upon the garden. Olive oil adds a lovely depth of flavor to these, and the muffins freeze well for later snacking. Olive Oil Zucchini Muffins Ingredients: 3 cups grated zucchini (about 2 zucchini) 1 Tbsp Ener-G Foods Egg Replacer + ¼ cup… Continue reading Olive Oil Zucchini Muffins