Happy New Year everyone! I have a feeling this is going to be a great year for positive changes! Today I have a spread recipe that can use up your leftover black-eyed peas and is healthy enough to fit right in with your resolutions! [Read more...]
Easy Black-eyed Pea Pecan Pate
January 2, 2013 · by · 8 Comments
A Monster Ate My Purple Sweet Potato Casserole Oatmeal!
October 7, 2011 · by · 9 Comments
I love Halloween and am always on the look out for something slightly spooky and cool. I’ve been all about Fork and Beans blog posts this week. She’s got some amazing edible Halloween ideas. Fork and Beans, this monster is for you!
I love purple sweet potatoes because, well, they’re purple. They taste the same as orange ones but love the extra attention, making them the narcissists of the vegetable kingdom…
While you probably want to make a monster face this month, later in the winter just sprinkle some brown sugar, chopped pecans, and vegan marshmallows over the top. Even the pickiest kid can’t turn down sweet potato casserole for breakfast!
Slow Cooker Purple Sweet Potato Casserole Oatmeal
soy-free, gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk
- 1 cup chopped peeled purple sweet potato (or use a regular sweet potato)
- 1/2 teaspoon ground cinnamon
- pinch ground allspice
- pinch ground cloves
- pinch nutmeg
- sweetener to taste (brown sugar is great, but agave, stevia, etc. will still work fine)
toppings:
- 2 tablespoon chopped pecans (or whole ones to make monster face)
- 2 tablespoons vegan mini-marshmallows (2 smashed with cardamom or black sesame seeds for pupils if making monster)
- 2 tablespoon agave nectar
- optional slivered almonds (for scary monster mouth)
The night before: Spray your crock with some oil to help with clean up later. Add everything except sweetener and toppings to the slow cooker. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. If there are still chunks of potato smash them with a fork. Add some water if it’s still a little thick. Taste and sweeten. Top with toppings and make a monster face if you’re in the mood (or just in a mood).
Slow Cooker Bourbon Pecan Pie Oatmeal
April 8, 2011 · by · 3 Comments
The good news is this oatmeal definitely tastes more like dessert than most. The bad news is that it’s higher in calories than most too. It’s a perfect end of the week reward. You can use 1/2 the topping to make it more in line with the calories on the other oatmeals. Brown rice syrup is kinda high in calories and so are this amount of pecans.
In this oatmeal I actually use a teaspoon of bourbon. First off because I couldn’t find any bourbon extract, and secondly because it cooks out and the resulting alcohol amount is actually less than an alcohol based vanilla extract stirred in after cooking.
This would make a nice weekend treat too. You can wake up to breakfast on Saturdays too! I often forget that and find myself getting grumpy because I don’t eat soon enough.
Slow Cooker Bourbon Pecan Pie Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
topping - vary amount to how decadent you want to be!
- 1/4 to 1/2 cup chopped pecans
- 1/8 to 1/4 cup agave
- 1/8 to 1/4 cup brown rice syrup
The night before: Spray your crock with some oil to help with clean up later. Add everything except topping ingredients to the slow cooker. Now mix together the topping in a small bowl and store in the fridge until the morning. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top each serving with a few tablespoons of the pecan mixture. You may want to add some extra sweetener or a few extra chopped nuts.
Italian Creme Cake Oatmeal – the Oatmeal Daydreams Are Made Of
March 3, 2011 · by · 3 Comments
Somewhere along the line I decided this week was Southern dessert oatmeal week. Maybe it’s just because I haven’t been feeling much like being at work this week. Even if it’s only in the 50s today, it looks too much like Spring to be inside. Sigh, it’s only going to get worse as the weather gets better. I’ll just have to buck up. But what better way to cope than a tasty bowl of oatmeal goodness?
This oatmeal is based on another one of my favorite Southern cakes. The name makes you think it comes from Italy, but no it’s just another delicious idea from the Southern US. I’ve seen this made with walnuts or pecans or both. The nuts are usually in the batter with the coconut in the icing, but I’ve had so many variations I don’t think it really matters. Plus it’s oatmeal and you will mix it all together anyhow!
Slow Cooker Italian Creme Cake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk
- 1/2 cup finely shredded unsweetened coconut (I used reduced fat organic)
- 1 teaspoon vanilla extract
- 1 tablespoon agave nectar (or to taste)
‘icing’ topping
- 4 tablespoons nuts (chopped pecans and/or chopped walnuts)
- 1/2 cup Vanilla So Delicious Coconut Milk Yogurt
The night before: Spray your crock with some oil to help with clean up later. Add everything except icing ingredients to the slow cooker. Now mix together the ‘icing’ in a small bowl and store in the fridge until the morning. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top each serving with a few tablespoons of the icing. You may want to add some extra sweetener or a few extra chopped nuts.
Slow Cooker Hummingbird Cake Oatmeal – An Oatmeal Cure for the Monday Blues
February 28, 2011 · by · 5 Comments
When nothing but something sweet will do, try some Hummingbird Cake Oatmeal. This is an old Southern cake favorite that has pineapple, banana, and pecans in the cake and is topped with a cream cheese icing. Obviously there’s no dairy in my oatmeal. Instead the icing we use is made from Vanilla So Delicious Coconut Yogurt, minced pineapple and some extra pecans.
The oatmeal base is creamy from the mashed banana and coconut milk. Plus you get bites of pineapple and crunchy pecan bits in every bite from the oatmeal and its icing topping. It’s been one of my favorites out of all of them so far. I’m a Southern girl and sometimes (like now) it shows!
In my Love Your Oatmeal Celebration I’ve found that adding vanilla extract to oatmeal really gives it a cake batter and/or pudding taste. With all the fruit and the sweetened yogurt in this oatmeal I didn’t need to use any extra sweetener.
I shared this at Pennywise Platter Thursday.
Slow Cooker Hummingbird Cake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup Country Choice Organic steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/2 cup minced pineapple (fresh, frozen, or canned)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 ripe banana (the riper it is the less extra sweetener you’ll need to use)
- 2 tablespoon chopped pecans
‘icing’ topping
- 1/2 cup Vanilla So Delicious Coconut Yogurt
- 1/4 cup chopped pineapple
- 1 tablespoon chopped pecans
The night before: Spray your crock with some oil to help with clean up later. Add oats, pineapple, cinnamon, and So Delicious Coconut Milk. Cook on low over night (7 to 9 hours). You can mix the icing topping ingredients now and store in the fridge overnight.
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. In a separate bowl mash the banana and mix it and the nuts in with the oatmeal. Top each serving with the icing topping and top with extra pineapple if desired.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS
Slow Cooker Purple Sweet Potato Pecan Pie Oatmeal
February 25, 2011 · by · 1 Comment
It’s day 10 of my Love Your Oatmeal Celebration and it’s a Friday too! This oatmeal reminds me of sweet potato pie filling that’s topped with the gooey insides of a pecan pie. Two Southern favs to celebrate the end of the week. After all the end of the week should be sweet, right?
I like to try any food that’s a little out of the ordinary and that’s how the purple sweet potatoes came to be in my kitchen. A local organic farmer grew some this year and they are beautiful. I left some of them as small chunks in the photo above so you can see just hoe dark they get. They almost look like beets! (Oh, beets and oatmeal could work too…) I love the way they add a bold color to dishes they are in.
I am going to try and make some “real” food this weekend to post (hopefully a green Thai curry), but I can’t promise that oatmeal recipes may not appear next week again. I already have more ideas.
I went a little lighter on the spices to let the topping shine through. Feel free to adjust them until it’s just the way you like it! And as always you can leave off the topping altogether but you may need to add a little sweetener if you do.
Slow Cooker Purple Sweet Potato Pecan Pie Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups unsweetened So Delicious Coconut Milk (only 50 calories a cup!)
- 1 cup chopped peeled purple sweet potato (or regular sweet potato – it just won’t be purple)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
‘pecan pie’ topping
- 2 tablespoon chopped pecans
- 1 tablespoon brown rice syrup
- 2 tablespoon agave nectar
The night before: Spray your crock with some oil to help with clean up later. Add everything except pecan pie topping ingredients to the slow cooker. Now mix together the ‘pecan pie’ topping in a small bowl and store in the fridge until the morning. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top each serving with a few tablespoons of the ‘pecan pie’ topping, making it as sweet as you like it.
Potato Turnip Soup Loves Dark Days Collard Pesto
January 28, 2011 · by · 6 Comments
I love my greens and making up new ways to get my other half to eat them. Sometimes I’m successful and she even asks for more! This Collard Pesto was one of those successes. Mixed in with the soup it was a relationship that will definitely be celebrated in my house again soon.
You can serve it over pasta, on top of polenta, or swirl it in a soup. It adds a punch of citrus brightness and a beautiful green accent where ever you add it. It’s perfect to liven up your Dark Days dinners.
This pesto recipe calls for some specialty ingredients, but you can make it without them. I’ve suggested substitutions in the pesto directions.
Slow Cooker Potato Turnip Soup
- 2 cups turnips, peeled and chopped
- 6 cups potatoes, peeled and chopped
- 2 garlic cloves, minced
- 4 cups water
- 1 tablespoon vegan chick’n bouillon
- 2 sprigs rosemary
- salt and pepper to taste
- 1 cup unsweetened plain almond milk
Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours.
Remove rosemary sprig and discard. Puree using an immersion blender. Add almond milk and blend it in. Add salt and pepper to taste.
Serve with a swirl of Collard Citrus Pesto (recipe below) on top.
Serves 4
Dark Days Collard Citrus Pesto
- 4 cups collards, stems removed and chopped
- 1/2 cup water
- 1 tablespoon vegan chick’n bouillon
- 1 cup pumpkin puree
- 1/2 cup chopped pecans
- 3 tablespoons olive oil (walnut also works well)
- 1 tablespoon blood orange olive oil (or plain orange juice)
- 1 teaspoon lemon balsamic (or plain lemon juice)
After you prep the greens add the water with chick’n bouillon mixed in to a saute pan. Add collards and cook on medium heat. Cook until collards are tender, but still bright green (about 10 minutes). The water will also be evaporated at this point. You can add extra water in cooking if needed.
Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or pumpkin puree if the mixture is too thick.
Makes 1 to 2 cups
Holiday Sweet Potato Casserole
November 23, 2010 · by · Leave a Comment
Holiday Sweet Potato Casserole (Photo by Bill Bettencourt, Property of Fair Winds Press)
soy-free, gluten-free*
Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!
Holiday Sweet Potato Casserole
- 8 large sweet potatoes, cut in chunks
- 1 1/2 (355 ml) cup water
- 1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
- 1/4 to 1/2 teaspoon cinnamon (to taste)
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon allspice
- pinch ground cloves
topping:
- 2 tablespoons (28 g) vegan margarine
- 3 tablespoons (45 ml) olive oil
- 3/4 cup (170 g) packed brown sugar
- 1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
- 3 tablespoons (45 ml) non-dairy milk or water
- 1/2 cup (55 g) pecans, chopped
The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.
In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.
30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.
Serve once the topping is melted and the dish is heated throughout.
Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours
Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice
January 15, 2010 · by · 1 Comment
In keeping with the winter squash theme of the week, I present you with one of my personal favorites – acorn squash. Like all the winter squash it’s high in vitamin A, C, and B6 and is just a great food to add to your day.
By using your slow cooker instead of an oven, you’ll have a dish ready to serve as soon as you get home. Too often I think of making stuffed squash when I’m already running behind. Then it’s too late to have the baking time it needs.
Use the recipe below as a jumping off point. You can use any leftover grains, beans, even chopped stale bread (think Thanksgiving stuffing) to make a filling. Since the acorn squash is a little sweet, I like to add some dried fruit as well as savory herbs. It’s a perfect place to use up that last bit of the sausage (cook it first), crumbled baked tofu, or other meat substitute.
You can also just bake plain acorn squash in the slow cooker with a little cinnamon and brown sugar to have as an extra healthy dessert. Or simply cook it plain to use in a side dish.
Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice (Gluten-Free )
This recipe serves 2, but you can easily double it. Just make sure your slow cooker is large enough to sit all the halves side by side.
Prep time: 15 minutes
Cooking Time: 8 hours
- 1 Acorn Squash, cut in half lengthwise and seeded
- 1 cup Rice, pre-cooked (any leftover grain will work)
- 1-16 oz can lentil (or the equivalent, but they must be pre-cooked)
- 1 Tb. Dried Cranberries, chopped
- 1 Tb. Pecans, chopped
- 1 Clove Garlic, minced
- 2 sprigs fresh thyme, minced
- 1 tsp. Rosemary, chopped
- Pepper to taste
The night before: In a bowl mix the leftover rice with the lentils, chopped pecans and cranberries. Add in garlic and herbs, mix, then cover and put in fridge until the morning. Add some water or broth if the mixture is too dry.
Cut the acorn squash in half and remove the seeds. Lightly oil the exposed flesh with a little olive oil and place in the fridge until morning.
In the morning: Add about a half-inch of water in the bottom of your slow cooker. Take some aluminum foil to crumple up under your squash halves to keep them from turning over and spilling out the stuffing. No aluminum foil? Cut a little off the bottom side of the squash half to get it to sit straight.
Fill the squash with the stuffing and round it over the flesh if possible. Cook on low for 8 hours.
Optional: At the end of cooking add some 2% shredded cheese over the top of each squash half and pop the ceramic crock part of the slow cooker into the oven at 350 degrees until it melts.
If your crock doesn’t separate from the electrical part you can’t put it in the oven. Instead add the cheese while everything is still in the slow cooker, turn it to high and cook for about 15 minutes. The only difference is you will get a nice golden brown color if you put it in the oven.
