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 to the giveaway.
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.
I read The New Moosewood Cookbook like it was fiction, curled up in a chair reading into the middle of the night. Prosessed all the how-tos and recipes over and over again until the words diced and simmer were etched into my head. I immersed myself into Mollie’s words and all her beautiful illustrations that really made all those new-to-me words become clear.
Little by little I got confident enough to try a few recipes. And 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!
I couldn’t have guessed that that one little copy of Moosewood would turn into a new career later on. 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 and 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.
Of course there’s giveaway for you to enter, so be sure to scroll to the bottom of the post to enter take a moment to enter our awesome Cookbooks & Calphalon Giveaway. 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 on together 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 them and use the hashtag #CouplesCooking now through September 1st.
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 firstname.lastname@example.org. 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.)
Serves: 4 cups/946 ml
- 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
- 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.
- Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender.
- Blend for 1 to 2 minutes or until most of the particles have broken down.
- Strain through a small mesh strainer into a bowl with a pour spout. Rinse the blender and
- strainer. Strain the mixture a second time into the blender. Add the other 2 cups (473 ml) of the water,
- agave, vanilla and stevia and blend well. 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 as-is contains non-vegan books. However if you do win first prize just send a note to Colleen that you want the vegan books and I will make sure those get mailed to you ; )
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*.
Pecan-Encrusted Chicken with a Creamy Dijon Sauce – Soufflé Bombay (*Use cashew cream, vegan butter and Beyond Meat, Gardain, tofu or tempeh.)
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.)
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)