I love OXO tools and I have a kitchen full of their smart tools. I have sets of their bowls, measuring tools, mandoline, cherry pitter and tons more.
I thought you might like some more OXO in your life too, so I asked them to partner with me on an OATrageous Giveaway.
If you are the winner you will get the 11 OXO items pictured above and a copy of my newest book, OATrageous Oatmeals. Please note that the book will ship out separately in September. You can enter by scrolling down to the bottom of this post.
I also have a recipe fro the book for you today and it’s a mushroom congee that’s made with rolled oats instead of rice. It’s a great introduction to savory oats!
In addition to the OXO giveaway I have another pre-order promotion going on. If you pre-order my new book, OATrageous, for only $15.06 and send in your pre-order receipt you will have the chance to get over $25’s worth of goodies.
Just be one of the first 100 people to email your OATrageous purchase receipt to firstname.lastname@example.org. Your full name and mailing address will be on the receipt and used for delivery purposes only.
Even if you’re not in the first 100 you’ll get an OATragous newsletter with not-in-the-book oat recipes and special coupons.
Serves: 2 servings
- 3 cups (710 ml) vegetable broth or vegan chick’n broth
- ½ cup (48 g) rolled oats
- ½ cup (35 g) minced mushrooms (shiitakes are great)
- ¼ cup (27 g) minced carrot or sweet potato
- 1 tablespoon (6 g) grated ginger
- 1 teaspoon soy sauce
- ½ teaspoon rice wine vinegar
- salt, to taste
- hot pepper flakes, to taste
- Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
- Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
- Before serving, add salt to taste and spice with hot pepper flakes.
Per serving: Calories 140.4, protein 3.9 g, total fat 1.5 g, carbohydrates 29.0 g, sodium 1570 mg, fiber 2.5 g
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Here’s what some of my favorite authors had to say about OATrageous Oatmeals:
“Kathy Hester has done it again. In this fabulous new cookbook she transforms the modest little oat from understated to remarkable!” -Allyson Kramer, author of Sweet Eats for All and Great Gluten-Free Vegan Eats
“Wow! I’m so impressed with this new cookbook! Kathy definitely takes the “ho-hum” out of oatmeal. In addition to the breakfast staples, breads and desserts made with oats, you will find homemade pantry staples for vegan cooking, gorgeous soups and hearty stews, burgers, meatless loaves—all made with lots of international flair and very little fat. Honestly, I can’t wait to cook my way through this book!”—Bryanna Clark Grogan, author of World Vegan Feast; vegan chef and cooking teacher; blogger
“If you thought oats were just for breakfast or cookies, prepare to be dazzled. Kathy Hester has taken the humble grain to new heights in this collection of savory and sweet oat recipes that include blackberry mojito refrigerator oats, steel-cut oat sausage crumbles, oat dosas with coconut chutney, and much more.” —Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more
“I absolutely adore Kathy Hester’s amazingly creative and delicious recipes using oats. She will have you thinking of oats in brand new ways, and you will suddenly want to buy them in bulk. Thank you, Kathy!” —Julie Hasson, author of Vegan Casseroles, Vegan Pizza, Vegan Diner and more