Bircher Muesli

I've recently found myself enjoying yogurt again (Silk unsweetened plain is delicious). Sometimes I put granola and dried fruit in it. Well you know what's awesome? Bircher Muesli! That's what. It's a Swiss style breakfast. I believe the old recipe called for more fruit and less oats, but here's my version:

Easy Bircher Muesli:
(makes 1 serving)

1/2-3/4 cup plain vegan yogurt 
2 TB dried fruit (raisins, apricots, cranberries, etc.)
3 TB flakes (oats, barley, spelt, etc)
6 almonds, sliced or slivered
2-3 TB grated fresh apple (optional)


Mix everything together and let it sit in the fridge for at least 3 hours. Overnight is good too. Eat!

Feel free to adjust, if you want less yogurt or more nuts, etc. Now I want some....

And I just got my awesome package from my vegan care package swap partner! So I'll be telling you all about that soon :)

Eat smart,
T.

How do you eat YOUR oats??

(Bob's Red Mill 5-grain Rolled Cereal)

I never realized there were so many different kinds of oats! And actually, I never really ate oats until a couple of years ago. My brother introduced me to cooking whole oat groats in my rice cooker!! What? My rice cooker will cook more than rice? Yup. In fact, it cooks lots of things, but I haven't been adventurous enough to try....yet.

Variations on an oat:

1. Cooked whole oat groats. You can buy oat groats at specialty health food stores or online, like at Bob's Red Mill. They can be cooked in a rice cooker or on the stove. I love cooking these, then adding flaxmeal and almond milk right into the pot (or rice cooker). Then I spoon it into a bowl and add some dried fruit, chopped nuts, and a little agave and cinnamon. I think this is my favorite kind of oatmeal.

2. Steel Cut Oats. These are actually "cut" oats, as opposed to, yup, you got it, rolled! They are in much smaller pieces, but take longer to cook. I make several days' worth on the stove at once, to last several days. These are really nutty and have a great texture. I have these with dried fruit and nuts on top. I find that these don't need the added sweetener because they have such a great flavor on their own.

3. Rolled Oats or Quick Cooking Oats. Quick cooking oats are rolled thinner than the "old fashioned" rolled oats, so they take much less time to cook. My husband loves these. This is what I make him every morning! And yes, he likes it with salt. If I'm out of all other oats, I'll make these too. Easy to make in the microwave too.

4. Raw oat groats. You simply soak whole oat groats overnight in filtered water. I like to soak some almonds as well. Then, in the morning, you put them both in the food processor and process with some water (or almond milk) until the desired consistency. I throw in some dates (into the food processor) to add sweetness. Or, if you prefer, you can add the sweetener directly to your bowl. I enjoy this kind of oatmeal in the summer, on hot days, since it's served cold.

5. Raw buckwheat groats. I know, they're not technically oats, but I've seen so many people use them this way, that I thought I'd include it. I finally tried these. The buckwheat sure has a different flavor. I used this recipe. To me, the texture was really gummy. Next time I try them, I'll leave out the chia. It's basically the same idea as the raw oat groats...soaking overnight, etc.

6. Muesli. Ok, not just oats either, but another excellent breakfast! It's usually a combination of oats and other grains with nuts and dried fruits. The "original" way to eat it is soaked overnight in yoghurt. It's really excellent with non-dairy yogurt! You don't have to soak it overnight, you could just soak it for 15 minutes or so. You can also just eat it with almond milk, like this picture (taken in Switzerland this summer).

Then there's always chia pudding, like this chocolate one here:

My favorite "regular" oatmeal is Holly's. I love the cranberry almond! I also love Bear Naked's hot cereal "medley". But alas, they don't make it anymore :(

When I'm on the road, I like Starbucks oatmeal. And it even comes with packets of dried fruit and nuts...just how I like it!

By the way, Bob's Red Mill just happens to be having a sale on oats right now...go get yours! (No, they didn't  ask me to do this...I just love them!)

There are so many variations of this stuff, I'm sure I missed some. How do you eat your oats? And what do you put on top?

Eat smart,
T.

Tempeh Cakes, Raw Oats and Indian Curry!

First I'll start with my raw breakfast, since I've recently gotten a couple of books on raw food.  I thought I'd try my oat groats raw for the first time.  I got the Almond Cinnamon Oatmeal recipe from Ani Phyo's Cookbook Ani's Raw Food Kitchen.  Since I normally use whole oat groats (I cook them in my rice cooker, thanks to my brother for that tip), I already had them in my kitchen to soak.  Anyway, I soaked them overnight and made the oats this morning in my food processor.  It's really good!  I didn't even need to top it with agave or anything, since there are dates already in the oats.  I made a normal batch for my week of breakfasts...

The other day I made Isa Chandra Moskowitz's Chesapeake Tempeh Cakes from her book Vegan Brunch.  I bought a couple of packages of tempeh on our way home from FL last week...can't find them in my normal grocery store.  These were quite good...I think they tasted like crab cakes (I haven't had one in years, so I'm not sure if I remember them correctly). I left out the oil (of course) and I used Apple Cider Vinegar instead of red wine vinegar.  I also didn't have any fresh peppers, so I used one roasted red pepper from a jar.  I also used some Furikake (seaweed, sesame seeds, salt) instead of the Nori, since I had some on hand, and I used whole wheat breadcrumbs instead of panko.  Last thing: I left out the capers (bleh) from the sauce. I'll definitely make these again and you should too!

And now for my Indian Curry I made for lunch today, seeing as how our local Indian restaurant decided yesterday they weren't going to serve off the menu (pfft).  How can a restaurant do that? Randomly.  We've been there so many times for lunch and they've ALWAYS served us off the menu, even though most people go there for the buffet. Guess we won't be going back there again.

Tanya's Indian Curry:

1/2 yellow or white onion, chopped
1 stalk celery, chopped
1 tomato, cut into small wedges
1/2 head cauliflower, broken into smallish florets
1 head of broccoli, broken into smallish florets (you can use part of the stem too)
1 tsp black mustard seeds (you can toast them first, covered, before adding them, if you want)
1/2 cup unsweetened almond milk
1/2-2/3 cup crushed tomatoes or tomato sauce
3 tsp arrowroot (mixed with 3 tsp water)
3 tsp hot curry powder
2 tsp turmeric
2 tsp garam masala
salt, red pepper flakes to taste


Saute the onion in 1/4 cup water until soft.  Add the celery and saute another 2 minutes.  Add the cauliflower & broccoli and another 1/2 cup water.  Cover and steam for about 5 minutes.  Add the tomato, curry powder, red pepper flakes, and turmeric.  Cover and cook about 3 minutes. Then add the tomato sauce (or crushed/pureed tomatoes), garam masala, and almond milk.  Stir and cook about 2 minutes.  Add the arrowroot and bring to boil.  Stir and add salt to taste.  Serve over whole grains (rice, barley, etc.)

Oh, one last thing.  Remember that Sunflower Seed Falafel??  Well, I used it as a spread.  I made a delicious sandwich out of it, on sprouted grain bread, with tomato slices and mizuna. You should try it like that.

Until next time....
Eat smart,
T.

ChocoSun Oat Bars

Ok, so this was yesterday's experiment.  Didn't turn out bad at all.  Just VERY different from the original....I'm assuming.  It at least looks very different than the original.  And since I left out half the ingredients, probably tastes pretty different too!

I based this recipe on the No Bake Chocolate Peanut Butter Oatmeal Bars from the Buns In My Oven blog.

So here's my version:

Tanya's ChocoSun Oat Bars:


3 cups quick cooking oats
1 tsp vanilla extract
3 tbsp agave nectar
~1 1/4 cups water
1 cup chocolate chips

1/4-1/2 cup Sunbutter (made from sunflower seeds)

Put the oats in a pot with the water.  Cook for a couple of minutes until thick, but moist.  Add the vanilla extract and agave.  Mix well.  It WILL be sticky.  Take the pot off the stove and let cool....this way it won't be as sticky when you press it into the pan.  Grease an 8x8 pan.  Put the chocolate chips and Sunbutter in a bowl and microwave for 2-3 minutes, stirring every 30 seconds or so.  Mix well and make sure it's a nice creamy consistency.  Once cooled, press half the oat mixture into the bottom of the pan.  Pour most of the chocolate on top, leaving some for the very top.  Now press the rest of the oat mixture on top of the chocolate.  It's ok if there are holes where the chocolate comes through.  Now pour the rest of the chocolate mixture on top, spread evenly.  Put in fridge for a few hours. I imagine the original version hardens much more.  This one turned out a bit soft.  Still able to cut it into squares, but the oat part is a little soft, probably because there was no butter or anything to harden it.  

Let me know how yours turns out and if you've changed the recipe too!  I'm interested in experimental baking, for my health :)

I don't think this is on the McDougall plan, since it's made with sunflower seeds, well, and chocolate chips, which probably have oil and stuff in them.  But at least I left out butter and oil! And used very little sweetener.

That's probably the only post for today, since I think I'll make my Broccoli Cauliflower a la Lemon tonight.

So glad it's finally Fall.
Eat smart,
T.

Bhindi Masala or OKRA

Hello eaters,

And for the last post of the day, I'm sharing my recipe for Bhindi Masala, which is a combination of recipes really.....I've searched and searched and took a little from each. So I guess it's not really my own, but it's nobody else's either :)

Tanya's Bhindi Masala:

8-12 medium sized okra

1 tomato, chopped

1 small yellow onion, chopped

1 large can of crushed or diced tomatoes

1 Tbl olive oil

1/2 tsp cumin seeds

small piece of fresh ginger, peeled and finely chopped

salt/pepper

Following spices: coriander powder, chili powder, turmeric, black mustard seeds, garam masala, crushed red pepper flakes and cajun spices (if you want it spicier)

Heat oil in pan, add cumin seeds. Stir for a couple of minutes. Add onions and ginger. Cook for a few minutes, stirring. Add the 1 fresh tomato and stir. Add some of the spices, like chili powder, turmeric, mustard seeds and coriander. Stir and cook a few minutes. Add the crushed tomatoes and the "spicy" spices. Cook another couple of minutes. Cut both ends of the okra, slice lengthwise, then cut in half across. Add to the pan. Make sure the okra is covered by the sauce. Let it cook for another 8-10 minutes or so. Add salt,pepper, and garam masala. Cook a couple more minutes and it's done. Don't let the okra get mushy...it's good when it's still firm and crunchy.

Last time, I sliced the okra like a cucumber, into small pieces. I think I prefer that. So it's up to you how to cut it. I also sauteed it first last time, letting it brown, then put it aside until the very end, then added it back into the pan. Again, adjust as you need to! It's all a matter of taste.

In these pictures, it's served with red rice.

Nobody solved the breakfast bowl challenge from earlier?? Hmmm....well the first picture is quick cooking oats (my husband's breakfast). The second picture is the cooked whole oat groats (my breakfast). Which one is more nutricious? MINE! :)

I'm going to tune out now.....thanks for listening.....or reading.

Eat smart,

T.

A Day for Sweets

Yet another rainy day here in the South. So I decided to cheer myself up by making some whole wheat chocolate chip muffins. I'd been really craving something chocolatey.

But first, who can tell the difference between these two breakfast bowls? One is mine and one is my husband's. They're the same, but different :)

And now onto the sweet stuff! I adapted this recipe from a book (which I'll add later, because I have to run out now). Just wanted to get

the pictures in here before I left.

And now I must run off.....will post the recipe later!

Ok I'm back with my recipe:

Whole Wheat Chocolate Chip Muffins, adapted from the Basic Muffin Recipe in Pillsbury's Best Muffins and Quickbreads.

2 cups whole wheat flour

1/4-1/2 cup demerara sugar (or replace with your own sweetener)

3 tsp baking powder

1/2 tsp salt

3/4 cup almond milk (or soy or any other kind of milk)

1/3 cup oil

1 egg

1/2-1 cup chocolate chips (I like more!)

Mix all dry ingredients together in a bowl, then mix all wet ingredients in another bowl. Add wet ingredients to dry and mix. It may be a little dry. I added a little water at a time to make it a nice muffin texture. Don't go overboard! You don't want them at all runny. The batter should be thick.

Put in a greased 12 muffin tin and bake at 400 degrees for about 20 minutes. Again, it depends on your oven. Enjoy! I sure am...and so is my husband, and so is our friend that's here at the moment :)

Eat smart,

T.

Tomorrow's Meals

Well I guess I'll discuss what I'm making tomorrow, so that I actually make it AND so my husband can read ahead and see what he's going to get for lunch and dinner.

Tomorrow's lunch: omelette with sauteed yellow squash, onions, tomatoes, and anything else I happen to find (I'll let you know tomorrow!)

Tomorrow's dinner: sandwich of kosher/vegetarian cheese, vegenaise (or mustard for my husband) and freshly sprouted sprouts. Rolled up in a whole wheat wrap. No, I didn't make the wrap. I should learn how to make those. I also love the whole wheat tortillas.

Oops, forgot about breakfast:

Well I didn't get to setting up the rice cooker for my groats tomorrow, so I'll eat one of my own whole wheat/spelt everything bagels for breakfast. Lately though (thanks to my brother) I've been eating oat groats (with flax seed, oat bran, and a tiny bit of almond milk) with a little agave nectar in the morning. It's sooooo good! I love the texture and flavor. So easy to put the groats in the rice cooker and set it to be ready for me to eat in the morning (Thank you, Zojirushi).

I think that's it for today, unless I get another urge to write about food :) Did anyone figure out the difference between jam, jelly, and preserves yet? Or are you going to make me Google it?

Ok then, goodnight all....sleep well.

Eat smart,

T.