Vegan MOFO VI: Two Bowls of Happiness

This mornings Oats: Blueberries and Coconut Cream


Look theyre purple!!

1/2 cup spelt flakes*
1 container (113g) blueberry applesauce
1/2 cup light coconut milk
1 serving extra firm silken tofu, light
1/2 tbsp hulled hemp seeds
1tbsp each cashews and macadamia nuts, toasted
2 tsp dried blueberries
1 stevia packet
pumpkin pie spice and salt to taste

Blend ingredients 2-4 and pour over oats in a container.
Let sit overnight in the fridge.
Cook in the morning and add in hemp seeds, stevia, salt and spices, and blueberries.
Top with nuts!


Yesterdays Oats:



1/2 cup spelt flakes*
1/3 cup applesauce
3/4 cup soy milk
1/2 tbsp chia seeds
1/4 pear, grated
1/4 cup soy milk
1 tbsp cashews, toasted
1 tbsp mighty maple PNB
1 tbsp maple syrup
1 tbsp pumpkin puree
pumpkin pie spice and salt to taste

Mix together the first five ingredients and refridgerate over night.
In the morning add remaining 1/4 cup soy milk, pumpkin pie spice, and salt and cook.
Meanwhile mix together pumpkin and PNB
Once the oatmeal is finished cooking, top with PB/pumpkin mix, syrup, and cashews.



* Ive started using spelt flakes rather than regular rolled oats for my morning oatmeal creations. I read that spelt flakes are easier to digest and have more nutrients as well. They have a bit more texture but cook exactly the same as your ordinary oats.