Posts Tagged With: oats

Vegan Month of Food, Day 16: Nutty Cheezy Bacun Quiche

First of all, my friends, It’s not a kwish. It’s a KEESH.

quiche2

Second of all, I’ve never made a quiche, vegan or non-vegan. (At least not that I recall.) But I have eaten them, and this is what I’ve come up with today. You’ll use the tempeh bacon, the eggy tohu, and the cheezy sauce from yesterday’s post.

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Heat your oven to 350 and prepare your crust.

In a food processor, process until crumbly:
1/2 cup whole wheat flour
2/3 c walnuts
3/4 tsp salt
1/2 c oats

Add:
1/4 c water

Spray an 8.5″ springform pan, bottom and sides, and press in the crust mixture evenly on the bottom. Bake at 350 for 10-12 minutes. Remove from oven and set aside while preparing quiche filling. Leave the oven on!

In the food processor, process until smooth:
24 oz eggy tohu
3/4 c plain soy milk
1/2 c garbanzo flour
1/4 c nooch
1 tsp salt
1/4 tsp black salt

In a pan, sautee:
1/2 c chopped red onion
1 packed cup chopped greens (kale, spinach, whatever – and by packed, I mean overflowing)

Stir sauteed greens and onions into the “egg” mixture and spread in the pan.

Next, layer on the tempeh bacon crumbles and press them lightly into the top.

Lastly, drizzle on the cheezy sauce. Alternatively, you could wait until the end of baking and sprinkle on some Daiya for the last 10 minutes or so.

You’ll bake this 45-60 minutes. I did mine about 50 and it was still quite soft inside. Or maybe use a larger springform so that the quiche layer is not as thick? I’m not sure. At any rate, it did taste really good even if it was on the squooshy side. I also let it sit for 5 minutes or maybe a little longer after I took it out before I released the spring.

But, reheating slices after it had been in the fridge overnight worked really well. I just plopped a wedge in a non-stick saucepan and heated it over low heat on the stovetop until it was warmed through. It wasn’t squooshy any more and I think it tasted even better than fresh!

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Categories: breakfast, brunch, challenges, holiday, recipes, tempeh, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Vegan Month of Food, Day 12: Savoury Kale Waffle Sandwich

I really don’t like kale that much.

I know that pretty much revokes any right I’ll ever have to a vegan card, but it’s the truth. Still, as with nutritional yeast, I use the stuff anyway, because I know I should. (Granted, 5 years ago I thought spinach was disgusting and now it’s my favourite green…) So, we’ll see in another five years, I guess.

If it’s steamed or in a soup is the way I like kale mostly.

But best of all is when it’s blended up so I really hardly know it’s there.

Plus, it’s a good way for GooGoo and Lou Who to get greens, since Lou Who still can’t really chew them and GooGoo sometimes eats it, but usually only while she’s in the garden picking it.

The Green Waffle

The Green Waffle

So, here’s a savoury waffle, greened up with kale. This was inspired by Green Monster Bread from “Vegan Sandwiches Save the Day” as well as a waffle recipe from last year’s MoFo that I can’t find now, and also by a waffle from “Of These Ye May Freely Eat“.

Yes, the batter looks like pond scum.

Yes, the batter looks like pond scum.

A few notes:

*Soak lentils overnight, at least 8 hours. I think mine soaked around 14 hours, because I didn’t have time to get to them first thing in the morning.

*You want cold milk and water because it will give you a nice fluffy waffle requiring no leavening when beat well. I don’t really understand the science of it, but it does work.

*Cold water+loads of beating is the magic combo. Since there’s no gluten, you don’t need to worry about overbeating. Blend it at least a minute if not longer, to get lots of air into it.

Green Savoury Kale Wafflewich
2 c lentils, soaked at least overnight
3 c oats, divided
4 c unsweetened almond milk, cold
1/2 c cold water
2 c packed greens: kale and collards were what I used
1 tsp salt
2 cloves garlic
1 tsp onion powder
1 tsp cumin
1/4 tsp California chilli powder

First, get the waffle iron heating.

Fabulous green batter, green waffle, and green waffle iron.

Fabulous green batter, green waffle, and green waffle iron.

Put all ingredients except 1c oats and 1/2 c water into blender. Blend well. If your blender isn’t big enough, you can do it in batches, which is what I had to do.

Pour into a large bowl and fold in oats and 1/2 c water. I cooked them for about 10 minutes fairly high. Just keep an eye on it, since every waffle iron is different.

Ideas for serving:

  • Serve like beans on toast, with some nice savoury black beans on top
  • Use rice-bean combo to fill, maybe with some onions and bell peppers
  • Black bean burger with tomato, lettuce, and hummus
  • Cream cheeze, tomato, and cucumber

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What I have in the photo at the top is tomato, cucumber, yellow bell pepper, and Sabra spinach-artichoke hummus. And green beans on the side, because apparently today is green day.

This makes 4 12″ waffles, which means I can get 8 sandwiches out of it. They freeze well and are very filling. And the girls both liked them. Score!

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Categories: bread, breakfast, brunch, challenges, freezer meals, gluten-free, lunch, nut-free, oil-free, recipes, snacks, soy-free, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , , , , | 2 Comments

Raisin Oat Scones

This is a recipe my husband came up with. He adapted it from another recipe such a long time ago that he doesn’t remember anymore where it came from. They are nice because they’re compact and easier to transport than the regular triangular scones that tend to be more flaky and fragile, but they are really tasty and even addictive, especially fresh out of the oven. They also go together very quickly, which makes it a good breakfast choice.

2 cups regular rolled oats
2 cups soft white wheat flour (or all-purpose, or regular whole wheat)
1 cup whole wheat flour
2 tbsp brown sugar, agave, or honey
1.5 tsp salt
1 tsp cinnamon
1 cup raisins
1 tbsp lemon juice
2/3 cup olive oil or other veggie oil
1 cup water

Combine all dry ingredients thoroughly, then stir in liquid ingredients. Mix with a spoon or your hands in the bowl just until combined.

Take small balls of dough and knead in your hands just until it holds its shape. Shape into flat circle and place on sprayed cookie sheet.

Bake at 450° for 10-12 minutes.

Categories: bread, breakfast, nut-free, recipes, snacks, soy-free, vegan | Tags: , , | 1 Comment

Healthy Soft Granola Bars

Here’s a pretty straightforward recipe that disappears quickly any time I make it. Most, most delicious. I don’t appear to have a photo of it in my files. I guess that means I need to make it again soon?? Great for a snack or a healthier dessert choice.

1/2 c brown sugar
2/3 c peanut butter
1/2 c honey (or agave for vegans)
1/2 C butter (or Nucoa margarine for vegans), melted
2 tbsp vanilla
3 c oats
1/2 c cocoanut
1/2 c sunflower seeds
1/2 c raisins
1/3 c whole wheat flour
1 c chocolate or carob chips

Mix brown sugar, peanut butter, honey, butter, and vanilla. Add remaining ingredients.

Press into sheetcake pan.

Bake at 350 for twenty minutes. Cut into squares while warm; then let cool completely before removing from pan.

***

You could try other nut butters and combinations of nuts, seeds, and dried fruits. I always initially balk at the idea of combining peanut butter and raisins, but when it’s actually in my mouth, I really enjoy it, and therefore haven’t really tried any other options at this point. Let me know what you try and how it tastes!

***

I’ve been requested to do a post on salads, so I’m mulling that over and hope to have something on that topic next week!

Categories: dessert, recipes, snacks, vegan | Tags: , , , , , , , , , , , , , | Leave a comment

Everything But the Kitchen Sink Cookies

These are from an Amish magazine we read years ago when I was growing up. It was a family favourite for a long time and while I don’t make them as often now, they bring back flavourful memories. They were originally called just “Everything Cookies”, but my dad changed it to its more exciting name.

Everything but the Kitchen Sink Cookies!

1 c margarine
1 c brown sugar
1 c sugar
1 egg (or equivalent egg replacer of choice)
1 tsp cream of tartar
1 c oats
1 c cocoanut
1 c veggie oil
2 tsp vanilla
3 c flour
1 tsp salt
1 c cripy rice cereal
2 c chocolate chips

Mix in order given. Drop on cookie sheet. Bake at 350 until lightly browned.

Now, wasn’t that easy?

Categories: dessert, recipes, vegan | Tags: , , , , , , , , , , , , | 1 Comment

Granola Recipe Template

Granola

Golden, crunchy goodness.

I just love granola. Especially I love chunky, nutty granola with raisins in it. While I’m still working on finding THE perfect granola recipe that fulfills all my wildest granola fantasies, here’s a basic granola recipe that I’ve found to be foolproof and delicious. You can eat it with any type of milk (almond milk is my favourite). Or, something my husband likes to do is just stir in applesauce and no milk, which is also very tasty.

7 c oats
1 c wheat germ
1 1/2 c cocoanut
1/2-1 c white flour (optional; use if you want it to clump)

1/2 c agave or honey
3/4 c melted butter, margarine, or olive oil (can use half applesauce)

1/2 c nuts, chopped
1 c sunflower seeds (or to taste)

1 c dried fruit, chopped up if it is not already small (like raisins)

Mix well, starting with all the dry ingredients. When they are combined, add the agave/oil. If it is too dry, add a little water as needed.

Now, here’s where most recipes will tell you to put the mixture on cookie sheets, and here’s where I say DON’T put the mixture on cookie sheets. Unless you want burned granola. Here’s what you do: you take two 13×9 pans, split the granola mixture evenly between them, and pack it down.

Bake at 275 for 20 minutes. Take out the pans, stir the contents up, and return to the oven for another 20 minutes. When that time is up, stir in your nuts and sunflower seeds and return to the oven for as long as it takes to finish cooking. You’ll know it’s done when it’s quite dry to the touch, but not petrified.

Once it’s done baking, stir in whatever dried fruit you have chosen to add. Let it sit out to cool completely, stirring occasionally to expedite the process. Put it into a tightly sealing container of some kind to store it.

NOTE: I don’t store it in the freezer/fridge because it goes so fast around here. If you think it might last a month or more at your house, fridge might be a good idea so the nuts don’t go bad before you eat it.

And, here’s a bonus recipe. Using the recipe above, I tweaked a few things and came up with….

Pumpkin Granola

PUMPKIN GRANOLA!!!

You use:

The same first 4 ingredients PLUS 2 tsp pumpkin pie spice or cinnamon

Reduce oil to 1/3 cup and add 1 cup pureed pumpkin. Instead of agave, use molasses.

Walnuts or pecans for the nuts

Raisins for the fruit (if fruit is desired)

***

You want another one?

CINNAMON RAISIN GRANOLA

The same first 4 ingredients PLUS 1 Tbsp cinnamon

1 c molasses or other sweetener

1 c Walnuts for nuts (skip the sunflower seeds)

1/2 c flaxseed

And, of course, raisins.
Have fun playing with granola and let me know if you come up with any tasty combos of your own!

Categories: breakfast, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 2 Comments

Every Blog Has to Have a First Post: Baked Oatmeal

21 years ago, on a dusky November evening, my family pulled into the driveway of some friends, who opened their home to us our first few days in our new state of Idaho while we found a place to live. This family loves to socialise, and they love food, and many of my favourite memories involve times at their house.

The next morning we were welcomed to consciousness by the warm loveliness of something I’d never encountered before in all my seven and a half years: baked oatmeal. It was love at first taste.

I have, over the years, made modifications to the original recipe so that I have a vegan version. (I’m not hardcore vegan, but prefer it on the whole, so much of what you see on this blog will reflect that.) How many does it serve? Well, my husband and I can clear out the entire pan in one breakfast. We are rather voracious consumers of foody goodness.

Baked Oatmeal

Warm, luscious breakfasty goodness.

Without further ado, here’s the recipe:

2 whole eggs, beaten (vegans: substitute 4 T water mixed with 2 T ground flaxseed)
½ cup honey (or agave, or just substitute water if you’d rather not have sweetener)
1 cup milk (soy, rice, cocoanut, whatever)
½ cup melted butter (Nucoa margarine or olive oil)
3 cups rolled oats (other rolled grains can be used, or gluten-free oats!)
½ teaspoon salt
½ teaspoon cinnamon
2 cups frozen blueberries, unthawed (fresh berries and any kind of berry can be substituted)

Beat the eggs. Stir in honey. Add milk and melted butter or oil.

Add dry ingredients. Stir in blueberries last.

Put into an ungreased 13×9 pan and bake at 350F for 20-30 minutes. It should look nicely browned on top without being burned. Serve warm, with milk of choice.

***

Make this version first, and then try the following if they appeal to you: substitute applesauce for half the oil; throw in some cocoanut or finely chopped nuts.

Categories: breakfast, gluten-free, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 12 Comments

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