Oat-chata and a Cookbook and Calphalon Giveaway!

Oat-chata and a Cookbook and Calphalon Giveaway!

Colleen from Souffle Bombay organized a blog event around cookbooks and her favorite cookware. She wants us all to celebrate our passion for cooking and the great pairing of Cookbooks & Calphalon. I jumped at the chance to join her and contribute my newest book, OATrageous Oatmeals as one of the giveaways.

My first cookbook truly changed my life. I became vegetarian a few weeks before I got it and knew nothing about cooking. This was back in the 80’s when it wasn’t as easy to find quick substitutes or even vegetarian meals on every menu.

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I read The New Moosewood Cookbook like it was fiction, curled up in a chair reading into the middle of the night. I processed all the how-to’s and recipes over and over again until the words ‘diced’ and ‘simmer’ were etched into my head. I immersed myself into Mollie’s words, but it was all of her beautiful illustrations that really made all those new words become clear.

Little by little I got confident enough to try a few recipes. While not everything turned out as planned – all of it got eaten. I made soups, stews, casseroles, and recipes that were from countries far away from Winston (Salem).

I branched out to more cookbooks by Mollie Katzen, Nava Atlas, and any other vegetarian cookbook I could get my hands on. I made my first loaf of bread from Laurel’s Kitchen and then moved on to bagels. I cooked for all my friends and even made up a few of  my own recipes by the time I was in grad school.

This recipe was also submitted to the Virtual Vegan Linky Potluck which is now happening every week!

Oat-chata and a Cookbook and Calphalon Giveaway!

I couldn’t have guessed that that one little copy of Moosewood would later turn into a new career. I never thought I’d have my own cookbook, much less would be starting on my fifth book now.

I’m sure you all have a story about learning to cook, maybe even a favorite book that changed the course of your cooking and eating. Please leave me your story in the comments, I’d love to hear them.

Oat-chata and a Cookbook and Calphalon Giveaway!

 Of course there’s a giveaway for you to enter. Be sure to scroll to the bottom of the post to enter.  Follow the #CookbooksAndCalphalon fun on Twitter and Facebook for great recipes, tips and more. My book is one of the prizes and so is Cara Reed’s new book, “Decadent Gluten-Free Vegan Baking”.

In addition to the giveaway, Calphalon wants to recognize #CouplesCooking moments by asking couples to share pictures of the meals they cook together on their Facebook page for a chance to win $1,000 in Calphalon cookware. To enter, just share why the dish is unique or special to you and use the hashtag #CouplesCooking – from now until September 1st.

Oat-chata and a Cookbook and Calphalon Giveaway!


I wanted to share a recipe from my new cookbook, OATrageous Oatmeals. I love this Oat-chata, which is a horchata with an oaty twist. It’s great for breakfast or a cooling afternoon drink. You can even add a little rum and make it into an evening cocktail!

If you have already pre-ordered your own copy of OATrageous please email a copy of your receipt to oatrageousoatmeals@gmail.com. Make sure the subject of the email is: OATrageous Pre-Order Promotion. The first 100 people to email in their pre-order receipts will get a goodie box that’s worth at least $25. (Hint: these are not all taken yet.)

Oat-chata from OATrageous Oatmeals

Serves: 4 cups/946 ml

gluten-free, soy-free, oil-free Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served over ice and is the perfect drink for a hot summer day. I have to admit that I went through my first batch in a day—it is just that good. Consider yourself warned. Maybe go ahead and make a double batch.
  • 4 cups (946 ml) water, divided
  • ½ cup (40 g) steel-cut oats
  • ¼ cup (27 g) skinned almonds, whole or slivered
  • ¼ cup (46 g) long grain brown rice
  • 2 whole cinnamon sticks
  • 1 tablespoon (15 ml) agave nectar
  • 1 teaspoon vanilla
  • 3?8 teaspoon stevia
  1. Put 2 cups (473 ml) of the water in a 4-cup (946-ml) sealable glass container along with the oats, almonds, rice and cinnamon. Soak overnight or between 8 to 24 hours.
  2. Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender.
  3. Blend for 1 to 2 minutes or until most of the particles have broken down.
  4. Strain through a small mesh strainer into a bowl with a pour spout.
  5. Rinse the blender and strainer.
  6. Strain the mixture a second time into the blender.
  7. Add the other 2 cups (473 ml) of the water, agave, vanilla and stevia and blend well.
  8. Store leftovers in the fridge. Serve over ice.
I used my favorite sweetener combination and encourage you to do the same. Just blend the
milk with a touch of your sweetener, then taste and add more if necessary.
**For zero waste in this recipe, save the pulp you strain out of this milk and cook
it with about 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice
particles become soft. I like to eat it as a breakfast with a little sweetener – yum!

*Please note that the first prize contains non-vegan books. If you do win first prize just send a note to Colleen detailing that you want the vegan books. I will make sure those get mailed to you ; )

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Please take the time to read all the other bloggers’ wonderful stories and recipes. Please note that many of them are not vegan, but could be veganized with Beyond Meat, tofu and even vegan shrimp if you want to be adventurous. Of course, you can use cauliflower for just about anything if you want to veganize it and make it all plants. I’ve added in a few ideas below*. Cooking: Pecan-Encrusted Chicken with a Creamy Dijon Sauce – Soufflé Bombay (*Use cashew cream, vegan butter and Beyond Meat, Gardain, tofu or tempeh.) Pasta with Chopping-Board Pistachio Pesto – Little Kitchie (*just use your fav parm substitute like my Vegan Almond Parm recipe.) Tomato Jam – Healthy. Delicious. (vegan as is!) Roasted Salmon with Peanut Sauce – Tiny Farmhouse (*Use tempeh in place of the fish and agave in place of the honey.) Pesto Pasta and Peas with Grilled Shrimp – The Suburban Soapbox (*Try chickpeas in place of the shrimp.) Homemade Spinach and Cheese Ravioli – Food Lust People Love  (*Try flax-seed homemade noodles, tofu and cashew chez to make a vegan version.) Spaghetti Parmesan – Food Ramblings (*Cheryl’s favorite with crispy Gardein Patties and Daiya Cheese.) Baking: Classic Yellow Cake with Chocolate Frosting – Urban Bakes (*Use plant-based milk, flax eggs and vegan butter) Cookie Dough Fudge Brownies – Sugar Dish Me (*Use plant-based milk, flax eggs and vegan butter) Plum and Pluot Galette – Fork Vs Spoon (*vegan butter in place of regular) Peanut Butter Squares – Kelly Bakes (*vegan butter in place of regular and look for vegan graham cracker) Simple Apple Crisp – Real: The Kitchen and Beyond  (*vegan butter in place of regular) Raspberry Swirl Pound Cake – The Redhead Baker (*Use plant-based milk, flax eggs and vegan butter) Beirut Tahini Swirls – Pastry Chef Online (vegan as is!) Buttermilk Cheddar Biscuits– In the Loop (*Use plant-based milk, flax eggs, vegan butter and Daiya)



  1. says

    What an interesting recipe and your book full of oat goodness is so intriguing! I am so excited that your passion for cooking turned into a career for you – such a great job and such a fun and delicious one!!

  2. says

    I know with as much as I love the Vanilla Nut Creamer from OATrageous that I will love the Oat-chata. I’m already a fan of the regular horchata! And I have a copy of Moosewood, too. Love it. This sentence kills me: “I made soups, stews, casseroles and recipes that were from countries far away from Winston-Salem.” Hee!

  3. bitt says

    so many cookbooks have! I will list viva vegan because it helped me make my own corn tortillas which are amazing.

  4. says

    1. I’m not a vegetarian, but I also love the Moosewood cookbooks. It’s my kind of food.
    2. I’m making this recipe this weekend. And hunting down a copy of your book. Adding oats to horchata is just brilliant!

    • Kathy Hester says

      Thank you! The book comes out September. If you pre-order it be sure to send your receipt to the email in the post to get some goodies.

  5. Rebecca Parsons says

    When I was young my grandma would let me in the kitchen to help her cook. I remember she had this delicious meatballs and I asked her to give me the recipe. She did and for some reason that made me love cooking.

  6. says

    What a great drink, Kathy! Love the flavors and I know I would feel virtuous drinking it as well. I am also appreciative of your tips on making the other recipes vegan. Both daughters are vegetarian 99 percent of the time so I am always on the lookout for tasty recipes for them and I am interesting in learning more about reasonable substitutions, whether vegan or vegetarian.

  7. Deb E says

    This is a good way to sneak in some rice to the recipe. I’m not that fond of rice but it’s a good gluten free sub and this is a great recipe to use with it.

  8. Karen Ostrom says

    The old version of Better HOmes and cooking cookbook, my mother had one (that she never used) and I was a latch key kid. I started out making cookies at 10 years old and was cooking full meals by the time I was 12. I’ve always loved to cook

  9. mason says

    Rather than a cookbook, I fell in love with cooking by watching Emril Live as a kid. From Emril, I learned all the basics…sautéing, knife skills, etc… And this ‘oat’chata looks pretty amazing!

  10. Wendy says

    Is there a substitute for the stevia (like an equivalent amount of sugar/agave/something else)?

    I find that stevia leaves a bitter taste in my mouth.

  11. Morgan Joyce says

    Thanks for the give away! Looking forward to checking out your new cook book! The cookbook that got me into cooking was La Dolce Vegan, I remember picking it up while on vacation with my family (over 10 years ago)!

  12. says

    We drink LOTS of horchata in our house, and I’m so intrigued by your addition of oats! I’ll definitely be trying this. Plus, I can’t wait for the book – steel cut oats are one of my favorite foods.

  13. says

    I love this idea! I cannot wait to try it. I live in a neighborhood with really great authentic Mexican, so there’s plenty of delicious horchata, but I would have never thought to make it with oats (and that it could be so easy to make!). I’m so excited that one of the winners will get a copy of your book! Thanks for sharing :)

  14. says

    Bittman’s How to Cook Everything changed the way I felt about cooking. I love how his recipes are specific but also so open to experimentation.

  15. Nicole Selah Destrampe says

    I love all your books! The great bean is my favorite or most often used! The first cookbook that got me excited to cook was bought in 9th grade and is: The Essential Vegetarian Cookbook by whitecap books.

  16. EMC says

    Love horchata (made it as part of a project in my high school spanish class… Of course my project was food-related!) so I’m looking forward to trying this one. I must admit, I don’t really have “a cookbook” that got me into cooking. Can I count my mom instead? I grew up cooking and baking with her, which is definitely what sparked my love of doing so (and making everything homemade!)

    p.s. I’m not usually one to pre-order cookbooks; I prefer to borrow from the library or browse at a store before making a decision to purchase – I have so many already! But I must admit to being really tempted by this one. I rambled through the table of contents on Amazon and everything looks SO GOOD.

    Congrats on doing something you love for a living! :-)

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