Let's Talk About Oatmeal! (#FeelingVeggieGoodFriday -- Recipe Inspiration)

Since going vegan, my love for oatmeal has exploded. I didn't realize there were so many different combinations you can create! Before going vegan I used to eat quick oats cooked in the microwave with water, served with white sugar, dairy butter, and dairy milk. I nearly always ate it with a slice of toast. Who knew you could add frozen fruit, dried fruit, fresh fruit, nuts, granola, seeds, and so much more?! With all the endless combinations you can create there's no reason why anyone should ever get tired of oatmeal. 

Oatmeal with raspberries, chia seeds and granola

Magenta colored oatmeal, anyone? This oatmeal was cooked with frozen raspberries, chia seeds, water, and some almond milk on the stove. I finished it off with some granola and a little maple syrup.

Oatmeal with blueberries, bananas, and coconut chia granola

Can't quite remember what all is in this bowl of oatmeal, but I'm sure there was some ripe banana cooked in with the oats. If you take ripe, spotty bananas and add them to your oatmeal while you cook - whether it be in the microwave or stove - it will add a very nice natural sweetness. I highly recommend trying it!

Oatmeal with bananas, mango, frozen pomegranate, and granola

This was my most recent creation and boy, was it good! I cooked some oats on the stove with water, milk, fresh mango, and a little maple syrup. I topped it off with some ripe banana, frozen pomegranate seeds, and the last little bit of granola from the pantry.

Oatmeal with mango, blueberries, strawberries and vanilla almond granola

I think this bowl of oatmeal pictured above had some blueberries and maybe some strawberries cooked with it. Then I topped it with some fresh mango and granola.

Apple Pie Oatmeal

This the least healthy one of all but it's so good. I call it Apple Pie Oatmeal. To make it I simply cook some chopped apple in the oatmeal with some cinnamon, and usually some maple syrup. Then I top with crushed graham crackers (Nabisco Original Grahams, they come in a red box). This bowl happened to have some ripe banana too.

I have not used butter or "sugar sugar" in my oatmeal since going vegan. Something I always add to my oatmeal is pure maple syrup. It's more natural, less processed, and adds a perfect sweetness! I also always like to cook either some frozen fruit, or fresh fruit in the oatmeal while it's cooking, and I like to use a combination of water and almond milk to cook the oatmeal with. I do like a little crunch with my oatmeal so I'll usually add some granola or cereal on top. But you could add nuts if you prefer. I only use old-fashioned 100% rolled oats. However, steel cut oats are good too if you prefer those.

There are so many things you can add to oatmeal. The combinations you can create are endless, so have some fun!

#FeelingVeggieGood,

             Joy





Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Butternut Squash & Cabbage Soup (#FeelingVeggieGood Friday Recipe #4)

One of the things I enjoy most about being vegan is venturing into uncharted territory and trying foods and recipes that are new to me. After 55 years of eating the standard American diet (SAD) to my detriment, it is fun to find new foods that are healthy, satisfying, and easy-to-make.

A couple of weeks ago Joy and I bought a butternut squash.  Before we went vegan I was mainly a yellow squash and zucchini kind of girl, but we have come to appreciate the beauty, texture, and taste of this variety.  Since we had some red cabbage leftover from a previous recipe I decided to get creative and try my hand at making a butternut squash soup.  It turned out better than I could have hoped -- even my non-vegan husband liked it!

INGREDIENTS

1 butternut squash
1/2 head red cabbage (more or less)
1 medium onion, chopped
2 or 3 carrots, diced
vegetable broth
salt and pepper to taste


STEPS

1.  Chop onions, dice carrots and cook in vegetable broth, until they begin to get tender.
HINT:  Beginning with step 1, cook everything in a large soup pot so you can keep adding yummy ingredients and minimize clean up!

2.  While onions and carrots are cooking, wash and chop purple cabbage. Add to the pot and cover so the cabbage can begin to steam.

3.  While the cabbage and other veggies are cooking, peel and cube your butternut squash, then add to the pot.  Add more vegetable broth during cooking, if needed, and cook until the vegetables are the desired consistency.  Season to taste with salt and pepper (or other spices of your choice).

Isn't the color lovely?  

Voila!  A nice, colorful, tasty soup that is oil-free, cruelty-free, and chock full of vitamins, fiber, and yummy goodness.  Enjoy! 

Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com