How many of you are weather watchers?
Now that I am biking to work again, I watch the forecasts closely. On rainy days I track the radar throughout the day to figure out when it would be best to bike. Hourly forecasts, too.
But please, how many of you watch the weather to determine your weekly menu?
I am pretty good about making the majority of my meals on the weekends and scooping out leftovers all week. But sometimes I don’t want to eat what I’ve already made. Sometimes I don’t want salad.
Case in point: Wednesday. 30% chance of rain in the afternoon. I’ll take my chances, thanks. By the time I was finished at work, it looked wet outside but it didn’t look like it was raining. I consulted the radar: the rain had ended and it had just skirted the city anyhow.
But I walked outside and it now it was lightly raining. I pummeled home on my bike, when it rained even harder. I was cold and wet by the time I make it home. The last thing I wanted was salad.
I wanted something warm and cozy. And quick.
So I did what everyone turns to in such a panicked state: breakfast for dinner. Not wanting to eat my latest breakfast oats, I went with a savoury twist. I boiled my oats with vegetable broth, threw in some leftover cooked peas and carrots, stirred in some nutritional yeast and miso and I was in heaven. I’ve done the savoury oats thing before, but I had forgotten how lovely it was. Plus, I never ate it for dinner, with the vegetables thrown in for good measure.
While this was great the first night, I found myself craving it throughout the rest of the week, too. Nooch plus miso works so well here and you can throw in all your leftover vegetables. I tried it with uncooked carrots, but they weren’t able to lose their crunch by the time the oats were done, unfortunately. Just throw in cooked vegetables. The peas worked really well. Not sure where else canned mushy peas would be so awesome… (other than the Malai Koftas from Easter, recipe forthcoming!).
So before this weekend’s round of cooking, I looked at the forecast. It was pretty grim: rain today and early in the week. Rob made a nice cocoa chili (a bit too spicy for me) and I opted for a curried red lentil soup and a Mediterranean chickpea salad. I am sure I may have these cheezy oats once again as well.
This is my submission to Ricki’s Wellness Weekend.
Cheezy Oats and Peas
1 cup rolled oats
2 cups vegetable broth
1.5 cups chopped, cooked vegetables (I used peas and carrots here- cauliflower is nice too)
3 tbsp nutritional yeast
1/2 tsp white miso
1. In a medium pot over medium heat, bring oats and vegetable broth to a boil.
2. Reduce to a simmer and allow to cook until it reaches your desired consistency (5 minutes). Add the cooked vegetables, nutritional yeast and miso and mix well.