Super Duper Oatmeal

If you went vegan and thought, "Oh no! What am I going to have for breakfast," fear no more! Oatmeal is perfect for breakfast because you can eat it at home or at work, plus dress it up and feel so gourmet. 

If you tend to run short on time in the morning, you can buy packets of plain, unsweetened instant oatmeal to keep at work, as well as the staples like almond butter, ground flax, and dried fruit. If you have a fridge, you can keep your soymilk there, though you could also just make it with water. If you make it with soymilk, make sure to watch it in the microwave so it doesn't boil over.

Serves 1, but easily multiplied for your sweetheart or family.

Base recipe:
1/2 quick, rolled, or stone cut oats (I use quick)
1 c non-dairy milk (eg soy or rice milk)
1 tsp cinnamon

Choose from any of the following options:
1/4 c dried fruit (eg cranberries or apricots)
1/2 c fresh or frozen fruit (eg strawberries, cranberries, even mango)
1 tbl peanut or almond butter
1 tbl ground flax seed
1 tsp maple syrup
1/4 c non-dairy chocolate chips
1/4 c Grape Nuts or Kashi 7 Grain Nuggets

Directions:
-- Unless you've already successfully made oatmeal using microwave, I suggest using the stove.
-- Put all ingredients, except fresh fruit or Grape Nuts if using, into medium seize pot.
-- Turn stove to medium and cook until desired constistency.
-- Pour into bowl and add fresh fruit and Grape Nuts to the top.
-- Enjoy warm. Do not share.

-- Ilana

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Vegan Ice Cream

While the vegan ice creams on the market are amazing, sometimes they are just not affordable – monetarily or calorie-wise. This soft serve can be low calorie and fat free (depending on your add-ins), easy to make, and delicious. I recommend using a VitaMix blender, but any blender or food processor you have will do.

Soft Serve Ingredients (serves 1 – 2):
2 frozen bananas (peel before freezing!)
1 tsp pure vanilla extract
1 – 3 tbl non-dairy milk

Additional options:
1 – 3 tbl cocoa powder
1 tbl nut butter (eg peanut or almond butter)
other frozen fruits (like frozen strawberries or cherries)
1/4 c non-dairy semisweet chocolate chips

Directions:
–Ahead of time, peel bananas and put in freezer. This is a good way to save bananas that are almost gone. However, if you put them in while they are still yellow-green, they will taste less like banana, as well as be not as sweet. If you do accidentally freeze the bananas with the peel on, let them defrost for 5 – 10 min and then use a knife to slice the peel off. Here is my bag of frozen bananas:

– If you are using cocoa powder and/or nut butter, put those into the blender first. Trust me – it helps it mix in faster and also keeps it from going everywhere when you start it.
– Add all other ingredients. Start with 1 tbl of non-dairy milk and add more as needed, depending on your blender, to help soften it.

– Turn on blender to medium speed. If you have a VitaMix, start at low and move to medium high, using the tamper to keep it moving. If you have a blender or food processor (either one works) like a Cuisinart, try an appropriate setting (like ice crush). You will also need to stop often to push the ingredients down, especially if an air pocket develops.
– If your blender is really having trouble, let the bananas defrost at least 10 – 20 min before using them and then refreeze the soft serve for about an hour for the right consistency. You could also make the ice cream with fresh bananas and then freeze overnight.

– Scoop out and serve plain or with vegan sprinkles (no confectioner’s glaze) and/or non-dairy chocolate sauce.

Did your blender make it through?

Seitan Soup

Making seitan can seem a little overwhelming at first. Seitan soup is easy! It surprisingly tasted/smelled like matza ball soup a little (though I’m sure vital wheat gluten is not kosher for passover).

Soup Ingredients:
6 c low sodium broth
1 c packed collard greens or kale, chopped
1/2 green or red pepper, chopped
2 small carrots, chopped
1 tsp each or to taste: thyme, basil, oregano, sage
1/2 tsp or to taste ground pepper

Seitan Balls Ingredients:
1/2 c vital wheat gluten
2 tbl nutritional yeast
1/2 c water

Directions:
– Put all soup ingredients in large soup pot.

– In a small bowl, mix vital wheat gluten and nutritional yeast. Add the water and mix thoroughly.

– Pinch off small pieces into the soup.

– Bring to boil on high, then turn down to medium and simmer until seitan is cooked (about an hour on the stove or 20 min on high in a pressure cooker). The balls should be slightly squishy, but solid.

– Serve while hot. Suggested to be served with toast with Earth Balance.

Usually when you make seitan , you boil it until it’s done and then drain the water. With a soup, I think it's less to worry about, plus the flavors are all magnified since you don't dump the water. What did you think?

- Ilana