The past few months have been new cookbook heaven around here. I’ve given away copies of The Abundance Diet, Vegan Richa’s Indian Kitchen, and Vegan Bowls (entries for the giveaway ended yesterday, I hope you entered!). And today I’m honored to … Continue reading
Today marks the beginning of the Vegan Month of Food ~ 30 days filled with delectable food, recipes and videos from amazing food bloggers around the world. As you go through everyone’s posts, you may see some similarities in daily … Continue reading
Last year, I had the good fortune to do recipe testing for Ricki Heller‘s upcoming cookbook. The recipes were so amazing and creative, and now that I have the book in my hands, I see that it’s so much more … Continue reading
I know I’ve been pretty much awol for the past couple of weeks. After posting most days of the month for Vegan MOFO in September, I’ve kind of taken it easy over the past couple of weeks. But ~ the … Continue reading
Did anyone check out any of the other dishes at the Virtual Vegan Potluck last weekend? I still haven’t made it through all of them, but they are so AMAZING! It’s been a busy week, thus the lack of creative … Continue reading
I don’t have a lot of fond breakfast memories from when I was growing up. In high school, I do remember getting up late every morning, rushing so as not to be late for school (even though I was late for homeroom nearly every day), with a hurried glass of orange juice on the way out the door.
Earlier, in elementary school, I did a little bit better. I would usually get up with enough time to sit down at the table and choose which of the little packets of hot cereal I wanted to have that day. I loved Cream of Wheat. There was just something about the creamy, slightly gritty texture, and the lumps… I LOVED the lumps! We’d always have the little flavored packets – maple brown sugar was my favorite. Can we say sugar addict? :-)
But I hated oatmeal… couldn’t stand it. The texture was gross, all slimy and gooey, and the flavor always seemed to be at the top. Once I ate the top layer, there was nothing left except for the tasteless oats that were getting cold at the bottom. Continue reading
This smoothie was actually a surprise for me ~ I had no idea it was going to turn out as good as it did. This morning I was craving something with lots of greens that would be light and cool, … Continue reading
I have a new favorite breakfast, and that’s really saying something since I’ve never been much of a breakfast eater. For the past couple of years, there have been many recipes for Overnight Oats around the blogs – Angela has … Continue reading
This morning was chilly after all the rain yesterday, so I decided to make something warm for breakfast. With some strawberries that needed to be used, strawberry crisp seemed like the answer.
This is an easy, great recipe that I often make for breakfast but would also be a filling dessert. One of the best things about it is how easy it is to make lots of variations.
It’s based on 2 simple ingredients – apple and oatmeal. Just like the variations for oatmeal are endless, so is the oatmeal stuffing.
This recipe doesn’t yet have photos of the process, so we’ll imagine it for now :-).
Begin by coring a medium-sized apple. Make the whole a bit wider than just removing the core – the extra apple can be chopped and added to the filling. If it doesn’t stand upright easily, you can also cut the bottom to make it flat. Place the apple(s) into a baking dish.
Mix about 1/4 of oatmeal per apple with about 1/4 of liquid and your choice of flavorings. My most typical combination is to mix the oats with almond milk, dried cranberries or cherries, nutmeg, cinnamon and a spoonful of almond butter. Combine well and stuff into the apple, allowing some of the filling to spill onto the top of the apple.
Bake at 350 degrees for about 30 minutes, until the apple is soft. Cover the apple until the last 5 minutes – this is important to do, or the oatmeal will burn on top.
This can be served as is, or is also nice with a sauce. Easy sauces to have with this are non-dairy yogurt, berries blended with a little water, almond butter thinned out with a bit of water, or cashew cream.