So, as I had mentioned in my last post, I was contemplating making some sort of spicy brunch dish, but somehow the morning got away from me, so I opted to make some oatmeal. Man I love oatmeal. I made Brett a bowl of Sweet Cinnamon Raisin Oatmeal and made myself something I decided to call Omega 3 Oatmeal. It was a bit of an experiment, I just kind of threw some stuff together, but it was really good. Brett tasted it and said he liked it better than his oatmeal. I will definitely make this again soon.
Omega 3 Oatmeal
1/3 cup regular rolled oats
2/3 cup plain hemp milk
3-4 dried apricots, diced
2 tbsp ground flax seeds
2-4 tbsp agave
1 tbsp brown sugar
Stir all ingredients together in a sauce pan and bring to boil, stirring frequently for 5 minutes. Remove from heat and let stand for a couple of minutes. Enjoy!
For dinner, I made Sautéed Seitan with Mushrooms and Spinach from Veganomicon and served it over quinoa. This recipe was alright, but if any of you out there make it, I would taste it before adding the salt called for, as ours turned out a bit salty. This was remedied by serving it over lots of quninoa. I really like quinoa, it is probably my favorite grain, and I feel like I don’t use it enough, Brett loves it as well, so I’m going to have to find more places to work it in! I also made Mashed Cauliflower for the first time. Lizzy gave me this recipe, but I believe she said she had gotten it from someone else. I apologize that I’m not crediting the original individual, but alas I don’t know who it was. Whoever made this up – wow, it was wonderful. Brett went to town on this. I think I’ve found a great way to get him more veggies.
I was really in the mood for veggies, so I also whipped up some of Lizzy’s Roasted Mustard Brussels Sprouts . She seems to be the Queen of Good Tasting Simple Veggies, and I don’t think I hate Brussels Sprouts anymore! Now these didn’t turn out as good as they probably could have, but this is my own error. I left my pizza stone in the oven, so the sprouts took forever to cook that is until I noticed I had left the stone in. I also think I’ll make more mustard sauce next time too, it was really good. The only thing I did differently in this recipe was use malt vinegar instead of balsamic at Lizzy’s recommendation.
This meal was vegan comfort food, and healthy to boot. I am stoked that I have leftovers for lunch at work tomorrow.
‘Til next time!