Tags: Corn-Free,Gluten-Free,Low Fat,Refined Sugar Free,Vegan,Whole Grain
Dear summer, thank you for the beautiful bounty of sweet, juicy peaches... Seriously, this summer has produced an incredible crop. They are so tender and lush I can literally just peel the skin right off. They are the kind of soft, ripe peaches that when you eat them by hand you pretty much need a bib to catch all the drippings. This is when I am glad I don't eat the sugar load that too many of us do. It really allows me to savor and appreciate the natural sweetness of fruit. Each mouth-watering bite can be credited to dew filled mornings, sun drenched days, and the perfect balance of rain... and of course our local farmer that tends to them so carefully. It's truly harmonious. I haven't even delved into the pretty blushing fuzzy skins that each peach seems to proudly wear. They really are little globes of happiness perched on my counter top. Sigh... it's good to be vegan This is one of those recipes I dreamed about. Between alien attacks, solving some bizarre crisis, laughing with long-gone friends and relatives, etc (I have weird dreams) I manage to dream up recipes. Usually it's a recurring dream that I'll keep having until I finally break out the measuring cups and start bringing the recipe to life. Hence, we have peach and pecan backed oatmeal. I made mine with white peaches because they are my absolute favorite. You really could change this recipe up and use different fruits, or whatever you have on hand. This truly is one of those recipes that causes instantaneous moaning. You know what I mean. You could even drizzle some warmed maple syrup on top if you like things a little sweeter, or gulp, add some vegan whipped cream. Maybe tonight, when you drift off to sleep, you can dream about sweet summer peaches. I know I will be
Preheat oven to 350 degrees. Spray a glass 9 x 13 casserole dish with cooking spray. In a large bowl, whisk together all the dry ingredients, oats through nutmeg, and set aside. In a medium bowl, whisk together the milk, maple syrup, oil, and vanilla until the maple syrup is dissolved. Pour the wet ingredients into the dry, and stir until well mixed. Add the chopped peaches and pecans, again stirring gently to combine. Pour the mixture into the prepared casserole dish and use a spoon to make sure everything is evenly distributed. The mixture will be fairly wet so it's easy to move peaches and pecans around. If desired, add the sliced peach to the top in an artsy pattern. Place onto middle rack in the oven and bake for 45-50 minutes until the top is golden and the oatmeal is firm (no more liquid in the dish). Remove from the oven and let cool at least 15 minutes. The longer the oatmeal sits, the better it gets. You can cut it into squares or just spoon it out. I like mine with a little almond or coconut milk on top, my hubs prefers his without. If serving to a bunch of guests pour some milk into a pitcher and each guest can easily add milk if they like. This serves 6-8 people.
Categories: Pasta, Salads, Sides
Tags: Nut-Free,Refined Sugar Free,Soy-Free,Vegan,Whole Grain
I am so excited to present my very first giveaway! I entered a contest for Hodgson Mill's "Summer Pastabilities" and in return, they are allowing me to give one lucky supporter a nice sampling of their whole grain pasta... isn't that awesome?!?! So the first person to follow Hodgson Mill on pinterest, then go "like" my recipe on pinterest via this link, and sends me an email that they did wins! email@example.com You will receive $25 worth of free pasta . The pastas are great, very healthy and the perfect base for some fabulous vegan food. I hope you'll support me in this contest too. Peace!
While pasta is cooking, heat oil, garlic, and pepper flakes in a small non-stick skillet over medium heat. Once garlic begins to sizzle, cook for 1 minute more and then remove from heat. Set aside. After pasta is done cooking, drain and rinse with cold water. Shake the pasta well in strainer to dry. Place pasta into a large bowl. Top with garlic and oil mixture and all the remaining ingredients, tossing gently with a wooden spoon until well combined. You can serve the pasta salad now, or cover with plastic wrap and chill until ready. Enjoy! Serves 6-8 as a side.
Categories: Bread, Breakfasts
Tags: Refined Sugar Free,Soy-Free,Vegan,Whole Grain
This past fall I was lucky enough to go on a dream trip to Ireland with my Mom. We took the red eye flight into Shannon, Ireland, rented a death trap, oops I mean a car, and prepared for the journey to the remote Dingle Peninsula. After easily adapting to being on the opposite side of the car to drive, yeah right, and saying tons of Hail Mary's, we merged with the high speed traffic on the local major highway. Mom oohed and awed over the spectacular scenery as I white knuckled the steering wheel the almost 3 hour drive to Dingle. Did you know that some of the roads in Ireland are less than 6' wide? And that std regulation sized tour buses don't care that they are only 6' wide? Well now you do and you've been warned.
We stayed at a 200 year old restored cottage on the beautiful Slea Head loop. Out every window we could see the ocean slapping the high jagged black cliffs, the rolling lush green fields dotted with sheep, and the charming historic houses perched on the hills. W.O.W! It was truly one of those pinch me moments. Anyways, I knew that eating vegan in Ireland was going to be a struggle, and it was, but it wasn't impossible. It was hard though watching my Mom eating all those scones, especially because in Ireland they serve them with cream and jam, gulp. I swear the cream was some sort of whipped cream and more than once my stomach would release a jealous whine. Well as luck would have it (we were in Ireland after all), toward the end of our stay we found a small vegetarian juice cafe nestled in Dingle town. I enjoyed a huge bowl of vegetable soup served with homemade brown bread all the while eyeing a small basket of scones displayed on the counter. I couldn't get my hopes up, couldn't dream of actually sinking my teeth into a real Irish scone...but it doesn't hurt to ask. Turns out the scones are vegan. OMG! Trying to keep calm, I order one to go, knowing that I have both a toaster oven and vegan butter waiting back at the cottage. She packs it in an unassuming brown bag and I coddle it as we head back to the car... Finally back to the cottage, I inspect the scone more closely. It's clearly whole grain, spec'd with dried fruits, and covered in flaky oatmeal. Waiting an eternity for it to warm up, I slather it with vegan butter and take a bite. Wholly cow it's good. It's just barely sweet, properly balanced with salt, and the texture is slightly moist, more like a biscuit... it totally begs to be paired with a steaming mug of tea, and the dried fruits explode in my mouth, actually shouting with glee "see, we are sweet!". These are not the american scones that they serve at Starbucks. This is a scone you can actually enjoy for breakfast without the blood sugar spike and crash. So I made it my mission to recreate this healthy little gem. Again, this is a true breakfast scone. It's not meant to be sweet. It is healthy and satisfying and you can feel good about giving them to your family. I used banana and carrots for moisture, dried fruits for the touch of sweetness, and whole wheat flour and nuts to make it filling. These are best served warmed and topped with a little vegan butter or jam. If you have little ones who don't appreciate more healthy tasting things or you have a sweeter tooth, you could add some chocolate chips to the batter, but truly they are great as is. Get a pot of tea or coffee brewing and get ready to start your day with a little Irish luck on your side. You're welcome.
- 8 pitted dates, chopped
- ½ cup coconut milk, I used SoDelicious unsweetened
- 1 ½ cups whole wheat pastry flour, plus extra for kneading
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 pinches nutmeg
- 3 TBS water
- 1 TBS flax meal
- 1 ripe banana, chopped
- ¼ cup coconut oil, melted (or canola oil)
- ½ tsp vanilla extract
- ½ cup of chopped walnuts
- ¼ cup of grated carrots, packed
- ¼ cup of dried apple rings, chopped (use unsulphured if you can find them) or raisins, dried apricots, currants, etc
- Extra oats and coconut sugar, optional
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. In a small bowl, pour coconut milk over dates. Let soak for 20 minutes. While dates are soaking, whisk the flour, oats, baking powder, baking soda, cinnamon, salt, and nutmeg together in a large bowl. 2 minutes before the soaking period is over, combine the water and the flax meal and let sit for 2 minutes.
After the dates have soaked, remove about half of the chopped dates and set aside. These will get mixed in by hand to the batter later. In a high powered blender add the remaining dates and coconut milk mixture, flax mixture, banana, oil, and vanilla. Blend at high speed until the dates are fully liquefied and there are no chunks left. Pour this wet mixture into the dry. Using a spatula stir and fold in the liquid mixture gently until everything is moist and sticky. Then add the remaining dates, walnuts, carrots, and apples, mixing gently until well combined. Generously flour your countertop with whole wheat pastry flour and turn the dough out onto the surface. Knead the sticky dough for one minute, adding flour as needed. Gently roll and shape into a 10 inch log. Using a knife, slice into approx 1” pieces and place onto the prepared cookie sheet. Reshaping any misshapen scones back into a nice flat circular shape. Once all scones are on the sheet, sprinkle with oats and coconut sugar, if desired. Bake at 375 degrees for 15-18 minutes until the scones are slightly golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack. Warm them later in the toaster oven or microwave. Makes 10 scones.