Steel Cut Oatmeal

I've found the yummiest steel cut oatmeal recipe at VeganYumYum:

I've been substituting coconut oil for the margarine, and I think it adds to the flavor. Also, instead of sugar, I use 1/4 tsp of blackstrap molasses and 2 tsp of maple syrup. Enjoy!

Apple Cinnamon Steel-Cut Oatmeal

Serves One Hearty Breakfast Portion, Two Petite Portions

2 tsp Non-Hydrogenated Vegan Margarine
1/2 Cup Steel Cut Oats
1 1/2 Cups Hot water
1/4 tsp Cinnamon
1 Pinch Salt
1/2 Cooking Apple, diced
1/4 Cup Soy, Oat, or Nut Milk
1-2 tsp Brown Sugar (or regular sugar with a small drizzle of molasses)
1 Tiny Pinch Nutmeg, optional

Heat margarine in a small sauce pot that has a tight fitting lid. Add oats and toast them for 1-2 minutes, until fragrant. Add cinnamon and salt, stir well. Stir in hot water and bring to a brisk boil. Cover and turn down heat. After 15 minutes, add apple, milk, and sugar and stir. Cook for another 5 minutes uncovered, stirring occasionally.

If after 5 minutes you’d prefer your oatmeal to be thicker, cover and turn off heat and let sit for an additional 5-10 minutes. This gives the oats a chance to absorb more liquid without running the risk of burning the oatmeal. Also, the oatmeal at this point is approximately the temperature of magma, so you might as well let it cool down a bit before you dig in.

If you feel like dressing up your oatmeal, drizzle it with a small amount of molasses and a pinch of nutmeg, or sprinkle it with additional brown sugar, or add a fresh apple slice or two to the top.

My Mulligatawny Soup Recipe

From Todd:
Thought I would share a recipe I created the other day, that the Mrs. & I thought was so good I had to make it again today. It can be slightly complicated if you don't have the spices handy. You'll need a blender and a sizable soup pot.

1 large Yellow Onion - diced

4-5 carrots - peeled & diced
3-4 stalks of Celery - washed & diced
3 cloves Garlic - chopped
1"- square of Ginger - peeled & chopped
1 serrano or jalapeno pepper - chopped, seeds included
1 large Potato - peeled & chopped (I used a Yukon Gold about the size of my fist)
1/2 c. Yellow Split Peas - picked through & rinsed
1 14.5oz. can diced tomatoes - strained
1 T. Cumin seed
1 tsp. Coriander seed
1/2 tsp. black Cardamom seed*
2 tsp. ground Turmeric
6 black peppercorns
approx. 5 T. cooking Oil
10 c. Water
1 cinnamon stick (optional)
1/4 c. Whole Rolled Oats
Salt and Pepper to taste
Fresh squeezed Lemon Juice
Fresh Cilantro - washed and chopped


For the Rice:
1 c. White Rice (Basmati is preferable)
1 1/2 c. Water
1 cinnamon stick (optional)
Combine and bring to a boil. Cover and simmer until done.

- First, chop the vegetables.
- If you have a spice grinder then grind the cumin, cardamom, coriander & peppercorns together, set aside. This isn't completely necessary since you'll end up blending the whole concoction later, but if you skip this step the soup can have coarse bits and pieces of spices in it.
- Heat the oil. When hot add the onions and cook for about 3 minutes.
- Add the ginger, jalapeno, carrots, celery, potato. Stir to coat the vegetables. Cook another 3-5 minutes.
- Stir in the split peas.
- Add the spices, with about 1 tsp. salt. Stir around and cook another 3 minutes.
- Add the tomatoes. Cook another minute.
- Add the cinnamon stick and water; bring to a boil.
- Simmer for about 15 minutes.
- Add the 1/4 c. of Oats and cook for an additional 10 minutes.

- You'll have to blend this whole deal, so a submersion blender really comes in handy (now I know what I could use for christmas). What I do is blend it in batches transferring the blended soup into an intermediate pot and when I'm finished blending I add it all back together in the original pot. If you use a blender be careful!! The steam buildup can blow the lid off the blender. You have to take that plastic percolator looking thing out of the lid and use a dish towel to cover the open hole. Once it's blending you can move your hand off the top to allow steam to escape.
- Taste for salt desirability.
- Put about 1/2 c. of rice into a bowl and ladle the soup on top of it.
- Garnish with chopped Cilantro.
- Squeeze fresh lemon over the soup. This is probably the most important step in getting the soup to taste best. It actually can take a liberal amount of lemon, so keep squeezing until you find the taste that's right for you.
- I think that covers it, I'll read through this post again later on and check to see if I forgot anything. I might even try to add a picture tomorrow.


{notes}
* You can use cardamom pods, just seperate the pod from the seeds inside.
T = Tablespoon
tsp = teaspoon
c = cup
cheers!

Mmm..., Strawberry Soup

from a recipe by Shuna Fish Lydon, pastry chef, featured in "edible San Francisco"

Serves 6

Ingredients:
1 (750-mL) bottle chardonnay, rose, or ice wine
2 generous cups cold water
4 cups sugar
Juice of 1 lemon
6 pints organic strawberries

In a large, stainless steel pot, bring wine to boil over high heat.
Add water and sugar.

Lower heat to medium-high and bring to boil again.
Remove from heat and stir in lemon juice.
Set aside and let cool to room temperature.

If strawberries are overly dirty, wash with a brief blast of cold water. Set aside 16 to 20 of the best looking berries for garnish.
Stem the remaining berries by hand.

Using a blender, puree the strawberries in small batches with 1/2 cup of the wine sauce and 1/4 cup filtered water.
Add more or less sauce or water according to taste.
Strain puree in a fine-meshed sieve. Stir in more wine sauce or more water, 1/2 cup at a time, until a thick, sauce-like consistency is reached.

Cover and chill the soup for one hour in refrigerator before serving.
Garnish with reserved strawberries.

Strawberry soup will keep for one week refrigerated in a nonreactive, tightly covered container.

Veggie Tofu Scramble

Vegan or Vegetarian
(serves 4)

Prepare potatoes:

Potatoes may be cooked up to two days in advance. (They taste great in burritos, too. So you may want to make extra!)

4 small red potatoes
1 T canola oil
1-1/2 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1-1/2 tsp garam masala (optional)
1/8 tsp cayenne
1/4 tsp garlic salt
1 tsp salt

Dice into 1/2" cubes (medium dice). Mix all ingredients in bowl. Bake at 350 degrees F for 45 minutes on a baking sheet. Let cool for 5-10 minutes.

Prepare tofu:

16 oz extra firm tofu

Rinse tofu. Crumble into colander to drain excess moisture. Set aside.


Get ready to scramble!

2 T canola oil
3 oz baby spinach (half of a 6 oz bag) or 1/2 bunch stemmed spinach
1 red bell pepper, diced
small red onion, diced
4-5 "sausage" links, cut into quarters
1 tsp turmeric
1/4 tsp chili powder
1/4 tsp salt

In skillet, heat oil over medium heat. Add sausage links to brown for about 3-5 minutes. Add onion, red pepper, saute for about 3 minutes, until onions are translucent. Add turmeric, chili powder, salt and tofu. Stir to blend spices into tofu, cook for about 8 minutes. Add potatoes. Stir to combine. Add spinach, turn off the heat. Toss until spinach is wilted. Salt to taste.


Todd made these for breakfast and we ate them as is. We still had leftovers, so I made them into sandwiches a couple of days later. I reheated the scramble in a saucepan with a dash of water. I toasted the bread, then melted cheddar cheese on one slice and spread mustard on the other slice. Assemble, and voila! An egg and cheese sandwich, just (not quite) like dad used to make:)

Yummy Vegan Cookies

Preheat oven to 325 degrees F.

Mix to combine in bowl:
2 cups pastry flour
1/2 cup oats
1/4 tsp baking soda
1 cups chopped pecans or almonds

In another bowl, whisk to combine:
1/2 cup maple syrup
1/2 cup oil
1 tsp vanilla
1 T water
1/2 tsp salt

Stir wet ingredients into dry ingredients.

Add:
3/4 cup carob chips

Spoon onto baking sheet and flatten to shape.
Bake at 325 degrees F for 20-30 minutes.
Makes between 15 and 20 cookies.
We like to double the recipe so we have enough to last about a week.
(I'm a cookie monster when these are hiding in the cupboards:)

Spring Minestrone with Brown Rice

From the book Super Natural Cooking by Heidi Swanson

I was reading the free magazine, "edible San Francisco," when I ran across this delicious looking, asparagus filled minestrone recipe. I can't wait to try this one out! Yummmm...

Serves 4

Ingredients:
2 Tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 clove garlic, minced
3/4 cup medium-grain brown basmati rice, rinsed
6 cups vegetable stock
1 cup sugar snap peas, trimmed and cut in half diagonally
8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
1/2 cup green peas, fresh or frozen
Fine-grain sea salt and freshly ground black pepper

Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and saute for a couple of minutes until soft.
Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil.
Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.

Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. Simmer for another 2 to 3 minutes and serve immediately; this way the vegetables stay crisp and bright.

Optional:
1) For an Asian-inspired soup, Heidi suggests adding a couple handfuls of edamame in place of the peas and finish with a drizzle of toasted sesame oil.
2) For a more traditional Italian-style minestrone, substitute shelled fava beans for the peas and finish with a bit of shaved Parmesan, lemon zest, and shredded basil.

Sauteed Seitan in Miso Sauce

Serves 3-4
1/2 cup miso
4 T water
4 tsps sake or dry sherry
2 T sweetener *see note that follows ( I like to use 4 T apricot or plum jam)
1 pound seitan, sliced
2 T vegetable oil
1 tsp chili oil
2 leeks (white part only-clean thoroughly to remove dirt), julienned
2 cloves garlic, chopped
1 inch ginger, chopped
2-3 carrots, julienned
2-3 stalks celery, julienned

1. Prepare sauce by mixing miso, water, sake, and sweetener. Simmer sauce over low heat for 3 minutes.
2. In skillet, saute seitan to crisp and brown. Set aside.
3. Over medium heat, add vegetable oil and chili oil to empty skillet. Add leeks and saute for 3 minutes until translucent.
4. Add garlic and ginger and saute for 1 minute.
5. Add carrots and celery; saute for 5 minutes.
6. Stir in seitan and sauce; turn heat to low and cook for 2 minutes.
7. Serve over rice.
Enjoy!

*Sweetener substitution and conversion chart:

1/2 cup sweetener =

1/2 cup maple syrup
1/2 cup honey
1/3 cup molasses
1/2 cup coconut sugar
1-1/4 cups maltose
1-1/2 cups barley malt extract
1/2 cup fruit juice concentrate
1 cup sugarless fruit jam or jelly
1-1/4 cups rice syrup
1-1/4 cups dried fruit puree
2 cups fruit juice
1 cup fruit juice and 1 cup carrot juice
1/2 cup unsweetened frozen juice concentrate

Millet-Cauliflower "Mashed Potatoes"

Many of you probably do not know, but in a former incarnation as a vegan, Todd attended the Natural Gourmet Institute for Food and Health. So, he's got a great collection of incredibly healthy recipes. This one, in particular, is easy!!
As the name suggests, this could be substituted for mashed potatoes, but would also make a great breakfast.
For health benefits of millet, check out this link at World's Healthiest Foods!

Ingredients:
1-1/4 cups millet
1 onion, chopped
2 T oil
1 head cauliflower
1 tsp salt
4 cups water
shoyu (to taste)

Procedure:
1. Wash and drain the millet.
2. Saute onion in oil until translucent.
3. Saute millet in oil with onion until it darkens and smells like popcorn (approx. 10 minute), stirring constantly.
4. Add cauliflower, salt, and water, and bring to a boil, covered.
5. Simmer until very soft and moist for about 40 minutes. All liquid should be absorbed.
6. Put millet and cauliflower through a food mill, season with shoyu.