1. What’s the breakfast I’ll never get sick of?
Oatmeal.
Because no two bowls are the same. Ever.
I’m in a ’smores phase at the moment thanks to these home-made marshmallows.
Some of my latest combos have included peanut butter, marshmallows, cinnamon, raisins, bananas, and carob chips.
Many of my co-workers (among others) think oats are too “healthy” to be good and too boring to repeat. To me, that means they aren’t thinking outside the box.
2. Why is My Cousin Vinny so amazing?
Grits
Think about it. It’s a savory way to start the day AND it involves a whole grain.
Like oats, the add-in options are limitless.
This was an overnight slow cooker recipe that had:
- 1 cup corn meal
- 3 cups water
- 1 cup plain almond milk
- 1/4 cup nutritional yeast
- 1/2 tomato, sliced
- salt & pepper
Before you head to bed, set your slow cooker to low for 6 hours and you’ll wake up salivating.
I’ve also made one with whole corn and Sabra roasted red pepper hummus.
No offense to traditional diner fare, but this offers a bit more in the way of nutrients.
3. Why being a female is annoying?
Hormones.
Why can’t I quit you!
I’ve baked four batches of cookies over the past week. Kyle has tasted six…maybe less. Either way, I’d venture to guess I’ve consumed 95% of them myself.
To make chocolate egg filled cookies, you place a small amount of [chilled] dough on the [greased] pan, then you press the chocolate into the dough, then you mold another [larger] piece of dough to cover it.
The result is cookie bliss.
The problem is that they take no time to make.
Basic Vegan Cookie Dough
- 1 cup whole-wheat pastry flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 cup coconut sugar
- 1⁄4 tsp sea salt
- 1⁄3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1⁄4 cup canola oil
Combine mixed wet ingredients with mixed dry ingredients. Chill in the fridge for a few minutes. Form balls on greased cookie sheet. Bake for ~12 minutes at 350 degrees.
Using the basic dough, I made a few different variations – some had chocolate inside, some just had chocolate on top, some had no chocolate, some had cinnamon and raisins, and some I didn’t even bake and just ate as cold dough (don’t worry, it’s vegan batter).
Help me. I need an intervention.
4. Why getting married means more than a name change?
Registry.
I feel like I should divide my blog life into two parts – B.C. and A.C. – before crock and after crock.
It’s become an integral part of my meal prep and cooking.
Case in point: Mexican beans and rice (above), teriyaki broccoli and tofu (below), spring stuffing.
And don’t forget about those breakfast ideas at the beginning of the post (corn grits, steel cut oats, brown rice pudding, and buckwheat porridge all share in the rotation).
5. The quickest way to make your readers hate you?
Tease them.
Those recipes you guys keep asking about? I swear I am getting around to posting them. Please don’t give up on me!
Feel free to chime in on any of the topics!
Is that your own cookie recipe? They look incredible! Can’t wait to play with the flavors!
I just ate breakfast, literally just finished it and thoroughly enjoyed it, but after reading your post I am salivating and my feelings of enjoying my breakfast have changed to feelings of jealousy of your amazing eats haha!! Everything looks SO good.
I need to try that grits recipe, it looks amazing! I also need some good crock pot recipes. I got on for my birthday in October and I’ve used it twice…
Oh my gosh, I want one of everything! I am particularly interested in S’mores oats with homemade marshmallows. I made marshmallows once before and was shocked at how easy they were to make; I was certain I would screw them up, but they turned out just lovely. Guess I have Alton to thank for that.
I have a crockpot that I rarely use… I don’t know why I don’t use it more often, almost every recipe I’ve made in it was really delicious!! This is a great post!! Those cookies- YUM… I wanted to thank you for posting the recipe..But now that I think about it – I’ll probably make too many, eat too many, and resent this cookie recipe 🙂 …
I am not a fan of refined sugar- I don’t use it or have it in my pantry, but I noticed you use coconut sugar… Is this significantly healthier? I’m curious!
I second #3 – I’m in full eat everything in sight/cannot speak rationally to people mode. Joy.
There are tons of flours out there, I usually bake with whole wheat flour or a combination of white whole wheat/whole wheat/all purpose. Is there a difference in whole wheat flour and whole wheat pasty flour?
Hi! Long-time lurker here, but thought you might something interesting so I’m posting. You may have already seen this, but interesting column on going vegan in NYT:
http://well.blogs.nytimes.com/2012/04/16/the-challenge-of-going-vegan/
xo and love your blog!
I will also never ever get sick of oatmeal. I love it way too much. The combos are endless! I have actually neverrr tried grits before! I feel like I’m missing out now…have a lovely day!
I need to use my crock pot more often especially now that I am working! Steel cut oats can find their way to my belly any time! 🙂 The BC and AC had me rolling laughing. lol.
Shut up! You did not make vegan marshmallows…OMG! Thank you for linking to that recipe–I am totally getting on that ASAP. I have to find unflavored soy isolate powder!!
I love this post…My Cousin Vinny makes me pee my pants *every* time. Every time! I it when he tastes a “grit”, lol.
Courtney
OMG!
you had me at the marshmallow topped oatmeal. But then I scrolled down and it just kept getting better. talk about teasing… happens every single time I visit your blog!!!
Everything looks so good. And I agree with you on the oatmeal. Heck, I eat the same variation more or less everyday and never get tired of it 🙂
…..gotta make grits, gotta make grits…
Now, I’m usually a strictly sweets kinda girl for b-fast, but those grits sound awfully tasty – maybe as a dinner as well? 🙂 How many servings does that recipe serve, by the way?
Those cookies looked so good I made them last night! I used half white sugar, half brown sugar b/c I didn’t have coconut sugar, and I replaced half of the canola oil with peanut butter, they were so good! I also put chocolate chips in half for my husband and he loved them too. Now I want to try to sub molasses for the syrup!
2? maybe 3 if you’re good with portion control 🙂
we have it in the bulk bins at our co-op. soy lecithin too!
thanks hannah. i found it pretty interesting that they highlighted the cost of pricey convenience products (im assuming they’re referring to mock meats) as an issue when the cost of dried beans and bulk grains is pennies compared to responsibly raised/farmed animals.
in the end, i think the main block is mental. if people are open by nature, they are going to be willing to accept veganism, or at least give it a shot. but some people have personalities that are less prone to thinking outside the box and regardless of the approach, they will maintain their prejudices and preconceived notions about a plant based diet. oh well, cant win em all. but it’s awesome that articles are at least highlighting the attempts of mainstreaming it!
there are so many flours it can get confusing – cake flour, bread flour, pastry flour, etc. the difference has to do with the portion of protein in them.
pastry flour is a lighter, fluffier flour with 8-9% protein. its used more for cookies, desserts, and baked goods that you want to be airy and light, as opposed to dense. sometimes i use it in combo with whole wheat flour in quick breads.
cake flour is even lighter with 7% protein.
all purpose flour varies by brand but is usually around 10% protein.
bread flour is even more hearty with 12-14% protein and comes in white, whole wheat, bleached, unbleached, etc. – unbleached whole wheat flour will be on the 14% end of the spectrum, while bleached white flour will be on the 12% end.
selecting flours depends on what you’re making. they can be used in combo. im only just sorting it out myself. and dont even get me started on gluten free flours. those are a whole new world of chaos.
hope that helps!
coconut sugar is very low on the glycemic index – even lower than agave (which has fructose and therefore requires me to enjoy in moderation because it’s a FODMAPs food). so no blood sugar spikes and still vegan friendly. we have it in the bulk bins at our co-op, but its pretty easy to find on the shelves at natural grocery stores. oh and it tastes fantastic – reminds me of light brown sugar. kyle loves it too.
Thanks Elise. That’s very helpful, I knew about the use of the bran/endosperm etc. in whole wheat v. white. I’ve never baked with pastry flour, but I may just have to get some and try it. Funny that I just got your reply as I’m tweaking my WW Bread recipe on my blog this very minute. I discovered how much better vital wheat gluten made my bread. Thanks again! And thank you for your inspiring recipes- though I’m not vegan, I have been a “flexitarian” for about 2 years and am finally completely vegetarian. 🙂
try it!
its a twist on a dreena burton recipe, but it’s pretty much a flexible dough that can be tweaked many many ways to make into whatever cookies you want.
congrats – thats awesome!!
VWG gives bread such a nice bounce huh!
Great! Thanks for the info!! 🙂
Thanks for the tip–I will have to check the bulk section at my co-op!
Just made it for din-din and, although it was less thick than I imagined (could just leave it in longer if I wanted to probably, but I was too hungry!) it was fabulous! I put some corn in beforehand and spooned in a couple tablespoons of hummus at the end. Delish! (and definitely 2 servings 😉
I gotta say, I love your recipes, because they seem so down-to-earth and simple. I follow a bajillion bloggers out there but your recipes are so accessible and I love your voice in your posts too! Keep it up please 🙂
hi aly! thanks so much for your comment. it was so sweet and made my day for sure.
ps as it cools, it does thicken up a bit, so maybe start the slow cooker earlier and then when you wake up it will have had some extra time to sit and solidify. however, since it gets thicker over time, i sometimes add a little plain almond milk to the leftovers when im reheating them.
oooo, molasses would be a great call! lemme know how they turn out!
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