The Veg Mom

All things vegan with some raw and gluten free thrown in the mix!

Pumpkin Oatmeal October 5, 2011

Filed under: breakfast,gluten free,recipes,vegan — katiebarlow @ 9:00 pm
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pumpkin-oatmeal

 

I woke up today with a start. Something was not right. It sounded like water was gushing outside, flooding the streets. It sounded like everything was about to be swept away. I snuck out of bed, careful not to wake the sleeping baby lying next to me to peek outside. Surely, it could not be raining. It has been so warm and sunny, it is not fall yet! Sure enough, as soon as I peaked out the window I could see the slick and glossy color of wet pavement. It was raining! And not just a drizzle, really raining!

 

All day today has been rainy, gloomy, cloudy, and cold. I have not felt such a dramatic turn of seasons in a very long time. Yesterday it was Summer, today Fall. I am not happy about the turn of seasons, I will miss my sunny warm weather. This bowl of oatmeal, however, perked up my attitude and reminded me about all the great things that come with fall: Halloween, Thanksgiving, Christmas, apples, pumpkins, vegan hot chocolate, fires by the fireplace, I could go on and on. Instead, I will leave you with happy thoughts of the season to come and a recipe for Pumpkin Oatmeal.

 

Pumpkin Oatmeal

Vegan, Dairy Free, Soy Free, can be made Gluten Free

 

Makes 4-5 Servings

 

1 cup Irish Steel Cut Oats (or use gluten free oats or another hot cereal of choice)

4 Cups water

2 tablespoons chia seeds

1 can pumpkin puree

Stevia or other sweetener to taste (I used 4 teaspoons stevia)

2 teaspoons cinammon

 

For each serving you will need:

1 banana

1 tablespoon peanut butter

 

1. Make the chia oatmeal by boiling steel cut oats with water. As soon as it starts to boil turn off the heat and slowly pour the chia seeds into the pot while stirring vigorously (otherwise the chia seeds will clump).

2. Let the oatmeal sit over night. In the morning stir in the pumpkin, sweetener, and cinnamon. Serve oatmeal in bowls and store the rest in the fridge for another day.

3. To each bowl add 1 chopped banana and heat in the microwave until warm (1-2 minutes).

4. Add peanut butter to each bowl right before serving. (The peanut butter is optional but highly recommended! (Everything tastes a little better with peanut butter!)

 

Food I want to Stuff My Face With September 20, 2011

Filed under: food porn,vegan — katiebarlow @ 11:05 pm
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I made these coconut lentils from the Whole Foods website the other day but instead of baking them I cooked them in my slow cooker. Boy they were delicious! I served them with quinoa and baked tofu one day and over some mixed greens another day. YUM!

 

 

 

Banana, Coconut, and Cashew-Cream Tart

 

 

 

 

 

This raw banana cream tart from Whole Living sounds like the perfect dessert to me! I cannot wait to make this!

 

 

 

 

 

 

 

 

 

 

 

 

 

I have been really into fruity ice cream lately and have been using figs a ton in my smoothies and in other recipes. This fig, blackberry, coconut ice cream from Green Kitchen Stories sounds so good and with ingredients like these, I do not even have to feel bad about eating dessert!

 

 

 

 

 

 

 

 

 

This blog is insane! Golubka is an insanely creative blog about raw food with awesome photography and scrumptious raw food. This soft cheese plate looks to LIVE for!!!!!

 

 

truffled_beet_salad_logo

 

 

 

Nothing says fall to me like bright colorful roasted veggies. These roasted beets and sweet potatoes with a truffled lemon vinaigrette from Hungry Foodies Pharmacy have me drooling like my 8 month old baby! Bring on fall baby!

 

 
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