Oatmeal Bread

I was planning to post a St. Patty’s Day recipe (green falafel!) but it didn’t turn out very well, so I decided to go with something I haven’t made in a while: bread. I’m heading down to Missouri to visit a good friend of mine next week (so excited!!) and will probably bring a loaf of this with me to snack on along the way.

Note: This bread is pretty sweet (especially the crust) so keep that in mind before you start the recipe.

Oatmeal Bread

Oatmeal Bread

Ingredients

  • 3 cups whole wheat flour
  • 1 cup oatmeal flour (I ground 1 cup oatmeal up in my coffee grinder)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp sugar
  • egg replacer, equal to one egg (I used flax eggs)
  • 2 cups soy milk
  • 1 tsp vinegar

Instructions

  1. Preheat oven to 375° F.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, and sugar. In another smaller bowl mix together the egg replacer, soy milk, and vinegar. Add the wet ingredients to the flour mixture, being careful not to overmix.
  3. My dough was quite sticky at this point. You may have to put some oil on your hands to prevent the dough from sticking to them as you transfer it to a greased loaf pan. You can sprinkle some oats on top if you’d like. Bake for 40-45 minutes. Test for doneness by inserting a knife into the middle of the loaf. If it comes out clean you’re good to go. If the edges are done but the middle is not, line the edges with tin foil and continue to bake until the knife comes out clean.
  4. When the loaf is done, remove from the oven and let cool in the pan for 10 minutes. Eat while warm or move to a cooling rack to cool completely.

Source: Adapted from How It All Vegan

Pumpkin Oatmeal Cookies with Cinnamon-Vanilla Icing

I’ve been on a “use-everything-up” kick recently, and noticed that we had a lonely can of pumpkin hanging out in our pantry. I’m a carb lover (especially in the winter – I should be hibernating!) so cookies seemed like the perfect use for that can of pumpkin. The first time I made these cookies (without the nuts) they were pretty flavorless, but seemed to become more flavorful after sitting in the cookie jar for a few days. I decided to up the spice level and add the nuts the second time around, and they turned out much better.

Pumpkin Oatmeal Cookies with Cinnamon-Vanilla Icing

Pumpkin cookies 1

Ingredients

Cookies

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/3 cups rolled oats
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1 2/3 cups sugar
  • 1/3 cup canola oil
  • 1/3 cup applesauce
  • 2 tbsp molasses
  • 1 cup canned pumpkin
  • 1 tsp vanilla
  • 1 cup walnuts, finely chopped

Icing

  • 3/4 cup powdered sugar
  • 1 1/2 to 2 tbsp non-dairy milk
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
  2. In a medium-sized bowl combine the flours, oats, baking soda, salt, and spices.
  3. In another large bowl mix together the sugar, oil, applesauce, molasses, pumpkin, and vanilla. Add the dry ingredients to the wet ingredients in three batches and then fold in the walnuts.
  4. Drop tablespoons of dough onto a baking sheet and flatten with a fork. If you’re baking multiple sheets of cookies at one time, bake for eight minutes and then switch the baking sheets around in the oven. If you’re baking one sheet at a time bake for 16 minutes. Remove from the oven and transfer to racks to cool.
  5. Whisk the powdered sugar, milk, cinnamon, and vanilla together in a small bowl. Taste and adjust ingredients accordingly. Once the cookies have cooled use a spoon to drizzle them with the icing.

 

Source: Adapted from Post Punk Kitchen

French Onion Soup

My first experience eating French onion soup was memorable, and not in a good way. I was on a field trip with my French class, and French onion soup was one of those things we just HAD to try. I don’t remember if we got to pick our food option or not, but I don’t know that it would have mattered much as I had never had it before. It looked gross, all brown with a hunk of congealed-looking cheese on top; and it tasted gross, which may have had something to do with the fact that the cheese on top was probably Gruyere, which is definitely not my favorite. I’ve seen French onion soup on many a menu since then, but haven’t been gutsy enough to try it after the experience I had as a youngster.

After eating a bowl of this soup (with a thick slice of lentil bread and some melted mozzarella cheese on top), I’m convinced that I can like French onion soup. In fact, I would probably eat this for every meal forever if it didn’t take so much time to make and if it was a bit more nutritionally sound.

French Onion Soup

FOS 2

Ingredients

  • 2 1/2 pounds yellow onions
  • 3 tbsp non-dairy spread (I used Earth Balance)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp black pepper
  • 1/2 teaspoon sugar
  • 8 cups vegetable stock
  • 3 tbsp flour
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 thick slice of bread, cut in half
  • 2 slices mozzarella cheese

Instructions

  1. Cut the onions in half top to bottom and peel off the outer layer(s) of skin. Thinly slice each half and then cut the slices in half. Transfer cut onions to a large bowl and set aside.
  2. Melt the non-dairy spread with the oil in a large saute pan or soup pot over low heat. When it starts to sizzle add the onions and stir to coat. Cover and cook for 15 minutes.
  3. Uncover the onions and stir in the salt, black pepper, and sugar. Cook, uncovered, over low to medium heat for 45 minutes to an hour, stirring frequently and lowering the heat if they start to scorch. You can add a bit of liquid or oil to the pan if they seem to be sticking or scorching a lot.
  4. When the onions are golden brown heat the vegetable stock in a separate pan. Stir the flour into the onions and cook for another minute or two.
  5. Add the hot vegetable stock, bay leaves, and thyme to the onion mixture. Cook the soup over low heat, partially covered, for an hour or until it’s as thick as you like. Season to taste with salt and pepper.
  6. If you’re going to add bread and cheese to the soup, now’s the time to do it. If you have oven-safe bowls you can place the bread and cheese right on top of the soup, otherwise place the bread on a baking sheet and top with the sliced cheese. Broil on high until the cheese gets bubbly and starts to brown.

You can make this vegan by not using the mozzarella cheese, or by using a non-dairy cheese alternative.

Source: Adapted from the kitchn.

Sweet Potato Mash

Sweet potatoes are another of my favorite fall/winter vegetables. They’re versatile, delicious, and pretty easy to prepare. When I’m in a hurry I’ll wrap one in a wet paper towel and put in the microwave, but these taste best when they’re given plenty of time to cook, like in this crock pot recipe.

Sweet Potato Mash

Sweet Potatoes 1

Ingredients

  • 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup vegetable stock
  • 1/2 cup water
  • 1/4 cup non-dairy butter substitute (Earth Balance, etc.)
  • 1/4 cup brown sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Mix all of the ingredients in a crock pot and cook on high for about 4 hours, or until potatoes are tender. Add more liquid as needed. Mash the potatoes with a potato masher or hand mixer until they’re as smooth/lumpy as you’d like. Taste and add more brown sugar/cinnamon if desired.

Source: My own culinary genius, with a little inspiration from Six Sisters’ Stuff

Acorn Squash and Pecan Soup

I’ve mentioned my love of squash before, so it’s no surprise that I always seem to have one sitting around waiting to be used in some recipe or another. This time it was an acorn squash, and I wanted to use it to make something fit for a Minnesota winter (usually pretty cold this time of year, but we’ve been experiencing  a warm streak), something warm and comforting, AKA soup.

 Acorn Squash and Pecan Soup

Acorn Squash and Pecan Soup

Ingredients

  • 1 acorn squash, halved and seeded
  • 1 tbsp olive oil
  • 1 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1/2 tsp chili powder, divided
  • 1/2 tsp ground cumin, divided
  • 1 cup pecans, chopped
  • 3 cups vegetable broth
  • 3 tbsp agave nectar
  • 1/2 cup cannellini beans, drained and puréed

Instructions

  1. Preheat the oven to 375° F. Mix the olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp chili powder, and 1/4 tsp cumin together in a small bowl. Brush the squash halves with the mixture and set cut side up on a baking sheet. Bake for 35-40 minutes, or until tender.
  2. Remove the squash from the oven and allow to cool. Meanwhile, place the pecans on a baking sheet and roast for 5-7 minutes, until fragrant. Remove from the oven and set aside.
  3. Once the squash has cooled scoop it out into a blender or food processor. Add the pecans, vegetable broth, agave nectar, and remaining spices. Blend until smooth.
  4. Pour the mixture into a medium saucepan and stir in the puréed cannellini beans. Cook over medium heat until heated through.

Source: Adapted from Food 52

Vegan Baked Beans

Baked beans are not the healthiest thing ever, but they are delicious. Most canned baked beans have meat or meat products in them, and even the vegetarian variety are loaded with sodium. I wanted to make a vegan variety and found this relatively simple crockpot recipe. You can further reduce the sodium content by using reduced sodium broth in this recipe.

Vegan Baked Beans

Baked Beans 1

Ingredients

  • 1 pound small white beans (I used Great Northern beans)
  • 1 cup vegetable broth
  • 1 medium yellow onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 3 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 bay leaf

Instructions

  1. Soak the beans for a minimum of eight hours or overnight, according to package directions. When they’re done soaking, rinse and drain the beans and set them aside.
  2. Add all of the ingredients except the beans and bay leaf to your crockpot. Mix together. Add the beans and bay leaf and stir.
  3. Cook for 8-10 hours on high or 12-14 hours on low, checking to make sure there’s enough liquid in the crockpot after a few hours. Once everything has come together and beans are as tender as you’d like, remove the bay leaf and serve.

These finished cooking fairly late at night so I didn’t get the chance to try more than just a bite or two until today. They’ve got a bit of a kick to them (though I’m kind of spicy-averse these days, so take that how you will) but they’re really good. You could add a touch of maple syrup to them if you’d like, to add some sweetness and/or combat the spiciness.

Source: Adapted from Kitchen Treaty

Butternut Linguine with Crispy Sage

I’m sticking to my (mostly) vegan diet, and also trying to incorporate dietary restrictions due to a somewhat recent rosacea diagnosis. I’m still trying to figure out what my food triggers (things that make my face flush/make my rosacea worse) are, but I’ve heard that tomatoes are one food that can make rosacea worse, and I’ve had mixed results when I’ve eaten tomato products. It’s a tricky disease to figure out.

Anywho, I’ve been avoiding most tomato products for some time, which means no pasta with red sauce (one of my favorite things!). I stumbled upon this pasta recipe a few days ago while searching for ways to use up the butternut squashes sitting on my counter. While it’s definitely different than a tomato-based sauce, it’s still delicious. And, now I want to put crispy sage ON EVERYTHING. So. Good.

Butternut Linguine with Crispy Sage

Butternut 1

 

Ingredients

  • 2 tbsp olive oil
  • 2 to 4 tbsp chopped fresh sage
  • 2 lbs butternut squash, peeled, seeded, and cut into ½-inch cubes (about 3 cups)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • Sea salt and/or kosher salt
  • 2 cups vegetable broth
  • 12 ounces whole grain linguine
  • 1 cup water

Instructions

  1. In a large skillet, heat the olive oil over medium heat. When it shimmers, add the sage and toss it around in the skillet so it’s coated with oil. Crisp it up, then remove from the pan and sprinkle with a bit of sea salt. Set aside for later.
  2. Add the squash, onion and garlic to the skillet. Season with salt and cook, stirring occasionally, until the onion is translucent.
  3. Add the broth, and bring the mixture to a boil. Reduce the heat and simmer until the squash is nice and soft, 15 – 20 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions, until it’s al dente. Drain the pasta.
  5. Once the squash mixture is done cooking, remove it from the heat and let cool a bit. Pour the mixture into a blender and blend until smooth. Keep the skillet handy because you’ll be using it in just a bit.
  6. Combine the pasta, squash purée, and ¼ cup water in the skillet and toss until the pasta is coated, adding more water as needed. You could also use almond milk for a creamier, nuttier pasta sauce.
  7. Top the pasta with the crispy sage before serving.

I can’t do spicy foods anymore, but if you want a bit more flavor feel free to add black pepper, cayenne, or whatever other spices suit your fancy.

This recipe makes A LOT of pasta. The original recipe says it yields four large servings but you could easily get six servings out of this (or more if you add a side like a nice spinach salad).

Source: Adapted from Cookie and Kate