Pear, Peaches and Cream Steel Cut Oats

Sweet, dessert like breakfast for cold, miserable winter!

Breakfast

Serves 6

Ingredients

  • 1 cup steel cut oats
  • 2 cups unsweetened almond milk
  • 2 pears, peeled and diced
  • handful of frozen peach slices, rough chopped
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp coconut extract
  • *optional honey, maple, agave or sweetener of choice!

Instructions:

I highly recommend baking this oatmeal the night before.

  1. Preheat oven to 400 degrees fahrenheit.
  2. Combine all ingredients in a baking dish, incorporate fully.
  3. Bake for 30 minutes.
  4. Reheat a portion in the microwave for 4 minutes with a 1/2 cup of almond milk.

Roasted Acorn Squash, Swiss Chard, Farro, and Oat Risotto

I have really been slacking lately when it comes to this blog. The dinner was so good that I had to share!

Dinner

Ingredients:

splash olive oil
1 small acorn squash, roasted and peeled
1/2 bunch swiss chard, chopped
3/4 cup farro
1/4 cup steel cut oats
1/4 cup onion, chopped
3 garlic cloves, minced
4 cups vegetable stock
1 cup unsweetened almond milk
1/4 cup nutritional yeast
*optional 1/4 cup finely grated Parmesan
salt and pepper to taste

Instructions:

  1. Heat oil in a pot. Toss in the onion and saute for a couple of minutes.
  2. Add in the farro, steel cut oats and garlic.
  3. Saute until fragrant, then throw the swiss chard, salt and pepper in.
  4. In a food processor, place the acorn squash and two cups vegetable broth. Process until smooth.
  5. Pour in the mixture plus the 2 cups vegetable broth, almond milk, nutritional yeast, and parmesan, if you are using it.
  6. Bring it up to a boil then turn the heat down low and let simmer until the grains are soft.
  7. Serve with bread if you’d like!

 

Portobello Stew

What’s more cozy than a big bowl of pot roast? You don’t have to miss out on this pleasure if you don’t eat meat. Portobellos have a very meaty, wonderful texture!

Dinner

Ingredients:

  • 6 portobello mushrooms, rough chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 russet potatoes, chopped
  • 1/4 cup good bourbon
  • 4 cups  vegetable broth
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 cup frozen or fresh peas
  • salt and pepper to taste
  • 1 bay leaf
  • splash olive oil

Instructions:

  1. Heat the olive oil in a big pot.
  2. Add the portobellos to the pot. Over medium heat, cook them until they start to soften, about 3 minutes.
  3. Add 1/4 cup of bourbon into the pot and cook for about 2 minutes until the mushrooms have absorbed some of the bourbon. Use a spoon strainer to remove them from the pot and set aside.
  4. Add the onions, celery, carrots, potatoes and garlic to the pot, and stir around. Cook for a few minutes. Season with salt and pepper.
  5. Let the vegetables cook while, in a small pot, add 4 cups of water. Whisk in the chickpea flour and the Worcestershire sauce. Bring to a quick boil. Continue to whisk for another minute to be sure the flour has dissolved and there are no lumps.
  6. Pour the mixture into the big pot with the vegetables. Toss in the peas, bay leaf and the precooked portobello mushrooms.
  7. Let it simmer for at least an hour but the longer the better.
  8. You can eat it alone or with egg noodles, rice, quinoa, etc.

 

BBQ Tempeh with Sautéed Collards and Mushrooms Over Savory Grits

Hi! Sorry I haven’t updated in a few days, I had a bad cold last week. I’m finally starting to feel better!

Dinner

Ingredients:

For Tempeh:
  • 8 oz. tempeh, cubed
  • ¾ cup BBQ sauce
For Collard Greens:
  • 1 clove garlic, minced
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 1 bunch collard greens, cut into bite-sized pieces
  • splash lemon juice
  • salt and pepper to taste
For Grits:
  • splash olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 cups water
  • 1 cup unsweetened almond milk
  • 1 cup grits
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

Instructions:

For Tempeh
  1. Preheat oven to 450 degrees.
  2. In a bowl mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
For Collard Greens:
  1. In a large skillet over medium-low heat add olive oil, garlic and mushrooms. Sauté until fragrant. Add collard greens and cook until wilted. Add salt, pepper and splash of lemon juice.
For Grits:
  1. In a medium sauce pan heat olive oil. Sauté onion, carrots and celery for a few minutes. Add water, almond milk and bay leaves,bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Toss in salt, pepper and nutritional yeast. Cover and cook until grits are soft and fluffy, around 10 minutes.

Serve in a bowl with the grits on the bottom, then the collards and mushrooms and the tempeh on the tippy top! If you eat dairy you could add cheddar to the grits!