Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!
Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.
As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.
Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous Oatmeals. I also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.
Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.
However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.
How do you like to use oats?
To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.
Recipes from OATrageous Oatmeals spotted elsewhere:
Curry Cashew Savory Granola
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Kathy says: One of the reasons I love curry is that it blends spices used in desserts with savory and fiery flavors. Because of that, this granola straddles the line between savory and sweet. Try it as a delicious topping to the Indian-Spiced Tomato Soup (recipe on page 107) or a great change of pace to your normal morning yogurt.
2 tablespoons (14 g) ground flaxseed
mixed with 4 tablespoons (59 ml) warm water
1 cup (92 g) rolled oats (*make sure oats are marked gluten-free)
3 tablespoons (45 ml) olive oil (**replace oil with 1 tablespoon [15 g] ground flaxseed mixed with 2 tablespoons [30 ml] warm water in addition to the amount above)
1/3 cup (55 g) golden raisins
1/3 cup (26 g) finely shredded coconut
1/3 cup (43 g) minced cashews nuts
1 teaspoon garam masala
1/2 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/8 teaspoon ground mustard
salt, to taste
1. Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat piece about 1/4 to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the
middle is no longer wet.
2. Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top salads or plain yogurt, or just eat by the handful for a snack!
Makes 2 cups (161 grams)
soy-free, gluten-free option*, oil-free option**