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.

Coconut milk and TWO Bowls of Oatmeal

Ive been hearing about coconut milk for a while around the vegan blog-o-sphere but never really paid much attention to it. Ive never been keen on macaroons so I basically wrote off coconut altogether.

Well, a while back I somehow acquired a can of light coconut milk and its been hiding in my cupboard for almost a year now. Yesterday I figured it was time to do something with it. After all, I didnt want it sitting there forever.

I went on a search (a Google search haha), looking for flavour combinations including coconut. I found a few that sparked my interest: pineapple coconut, strawberry coconut and almonds, chocolate cherry and coconut, and then... banana chocolate coconut. The light went on and I had my combination and I knew exactly how I was going to incorporate these flavours- in oatmeal!

For those of you who dont know, Im a BIG oatmeal fan. To be honest, I only started really eating it about two months ago. My mom visited and during her stay we ate at a breakfast buffet in the Hilton that had real oatmeal. And I fell in love. No more quick oats, no more quaker oatmeal packets to stick in the microwave but real old fashioned rolled oats. Delicious.



Banana Chocolate Coconut Oats

1/3 cup rolled oats
3/4 cup water
1/3 banana, mashed
1/4 cup lite coconut milk
1 tsp vanilla extract
sweetener, cinnamon, and salt to taste (optional)
13 pieces Annies chocolate bunny grahams
1/2 tsp unsweetened shredded coconut

Add oatmeal, banana, and water to a pot and bring to a boil.
Once boiling turn down heat and add vanilla and optional ingredients.
Once oatmeal is just about done, add coconut milk and cook, stirring occasionally, for another 5 or so minutes.
Spoon into a bowl and top with grahams and coconut.


Im not done yet though. This morning I was at it again with yet another new combination. This one was even better than the first.



Mango Coconut Oats with Pistachio

1/3 cup rolled oats
3/4 cup water
1/4 cup diced mango
1 1/2 tbsp lite coconut milk
1 tsp vanilla extract
stevia, cinnamon, and salt to taste (optional)
1 tbsp. pistachios, toasted

Add oats and water to the pot and bring to a boil. Turn down heat to medium.
Add vanilla and optional ingredients.
Cook for 5 minutes, stirring occasionally and then add coconut milk and mango.
Cook a bit longer until desired consistency and then serve with toasted pistachios!

Childhood Memories

Do you ever have those moments, looking back on your carnivorous childhood, and kind of miss it? Not the meat on the table but a memory, built around a meat-based meal.

In my younger years, my mom made THE BEST beef stew. Even better was the oatmeal bread that was its accompaniment. Though I have yet to recreate her famous stew, the bread on the other hand turns out to be easily veganized!

My first time using a commercial egg replacer was a success and once again I can delve into childhood memories through my mothers cooking.

Mom's Oatmeal Bread (Vegan Style)

2c. all purpose flour
1c. whole wheat flour
1/2c. quick or old fashioned oats (old fashioned give more texture)
1/4c. sugar
3tsp. baking powder
3/4tsp. salt
1 1/2c. non-dairy milk (I used rice milk)
3tbsp. vegetable oil
1tsp. egg replacer prepared as directed for one egg
1-2 tbsp. oats

Preheat oven to 350F and grease the bottom of an 8" round cake pan.
Combine the dry ingredients in a large bowl and the wet in a smaller bowl.
Combine the two, adding the wet to the dry and mix until just combined.
Spread dough into cake pan and sprinkle with 1-2tbsp. oats.
Bake for 42-47 minutes until a toothpick comes out clean.
Cool 5 minutes and serve warm.

(Variation: Grease a muffin pan and divide dough into 16 even portions. Bake for 20 minutes approximately.)

INFO: Serves 16. 150 calories each serving.

Nutella Oatmeal

Nutella... delicious? Yes. Vegetarian? Unfortunately, no. BUT I have a solution!



Nutella Oatmeal

1c. water
1/2 tbsp. cocoa powder
1 packet french vanilla Splenda for Coffee flavours
1/4 tsp. cinnamon
pinch of salt
Splenda (optional, add to taste)

1/3c. old fashioned rolled oats

1 tbsp. hazelnuts, chopped and toasted

Mix together first set of ingredients and bring to a boil over high heat.
Add oats and reduce heat to just under medium.
Cook for 7-10 minutes (or to desired done-ness).
Transfer to a bowl and top with hazelnuts.

** 200 Calories.