Strawberry & Rhubarb Pecan Oatmeal

Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes. I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.

This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Strawberry & Rhubarb Hazelnut Oatmeal

Inspired by Skinny Taste

Makes 10 servings

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.

In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.

Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.

In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!

In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.

In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!

Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.

Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...

Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.

Strawberry & Rhubarb Pecan Oatmeal

Recipe Type: Breakfast

Author: Katie - Produce On Parade

This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Ingredients

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Instructions

1. Preheat oven to 375 F.
2. Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
3. Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
4. In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
5. In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
6. In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
7. Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
8. Bake for 40 minutes or until the edges begin to bubble and turn golden brown.

3.2.1249

Easy Vegetable & Seitan Curry

Last week, my little brother house sat for us while we were away in Ohio. Upon my return to our sad and empty fridge I found a rather large purple jar of Indian curry paste. I thought, "Great! Dinner's decided. Curry it is!" But then I began to ponder. "What is this peculiar curry? Why is the jar so damn large? Why does my miniscule jar of curry paste cost me $6? What is the meaning of life?" Etc. etc. you get the point. Anyway, I stuck my little pinky in the large curry paste jar and tasted it. Bleck! Confused, I opened my teeny baby jar of curry paste and tasted it. Yum! That's the curry I know and love.

Well, it had never occurred to me that there was a difference between Thai curry and Indian curry. A nonsensical oversight, I know. I'm just not very well versed in Indian food. I don't eat it...like ever. Not by choice really so much as just by sheer...accessibility. I think there is one, maybe two Indian restaurants within 60 miles of me and I've never been to either of them. Sorry, Anchorage Indian restaurants.

So, apparently there is a difference. Google told me. I learned that it has to do with the different spices involved. Thai implements things like cilantro and lemongrass while Indian uses cinnamon and cumin. There are other differing ingredients too, like the use of coconut milk and fish sauce. Most importantly though, I learned that Indian curry paste from a jar isn't really my bag. I much prefer the Thai version of curry. Well, I decided I could still make curry, I just wasn't going near that awful purple jar.

This basic curry features a Thai curry paste as well as curry powder and is full of vegetables and seitan. Seitan is something Todd and I had never had before! I mean, we are vegan right? Needless to say, it was an exciting night. I don't use a lot of strictly "vegan-catering" products, with the enormous exception of all things Daiya. Todd has to have his "cheese". I spend a small fortune on it every month. Anyway, we liked the seitan enough and I can definitely see it making it's way into more of our dishes.

Easy Vegetable & Seitan Curry

Inspired by Live From La Quinta

Serves 4-6

• 1 cup dry Basmati rice (or rice of choice)
• 1 Tbsp. coconut oil (or oil of choice)
• 1 medium onion, diced
• 1 large garlic clove, minced fine
• 1 medium sweet potato, chopped
• 1 package of seitan, 8 oz. cubed
• 1/2 Tbsp. curry paste
• 1/2 Tbsp. curry powder
• 1 medium carrot, chopped
• 1/3 cup sweetened soy or almond milk (or plain and 1/2 Tbsp. sugar)
• 1 cup vegetable broth
• 1/2 Tbsp. corn starch
• 3-5 large kale leaves, trimmed and torn or chopped
• 1/4-1/2 tsp. salt
• dash of red pepper flakes (to taste)

Start by cooking up the rice. I used Jasmine, but Basmati or any other rice would work well too. Cook according to package, or if you're like me...pour the rice into your rice cooker and shake it so it's even in the pot. Place your pointer finger pointing down and so just the tip of your finger is touching the very top of the rice.

While not moving your finger, fill the pot with water until the water reaches your first knuckle (or if you're in the medical profession like me, the 2nd distal inter-phalangeal joint). Cook until you sense that it's ready. This method is very scientific and has never let me down. Okay, so only that last part is true.

Heat the coconut oil in a large frying pan. Add the chopped onion and stir for about 5 minutes or until the onion begins to soften, then add the minced garlic. Stir for another 3 minutes.

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Add the chopped sweet potato, seitan, curry paste and curry powder. Combine and cook for about 5 minutes until browned, then add the carrots. Combine the cornstarch and the non-dairy milk in a small bowl and whisk well, then add to the pan along with the vegetable broth. Combine well. Let the curry simmer for another 5 minutes or so, stirring occasionally. Add the torn kale leaves, salt and red pepper flakes and simmer until kale leaves are wilted.

Serve over that scientific rice.

Easy Vegetable & Seitan Curry

Recipe Type: Entree

Author: Katie - Produce On Parade

This basic curry features a Thai curry paste as well as curry powder and is full of vegetables and seitan. Easy and quick enough for a rushed weeknight!

Ingredients

• 1 cup dry Basmati rice (or rice of choice)
• 1 Tbsp. coconut oil (or oil of choice)
• 1 medium onion, diced
• 1 large garlic clove, minced fine
• 1 medium sweet potato, chopped
• 1 package of seitan, 8 oz. cubed
• 1/2 Tbsp. curry paste
• 1/2 Tbsp. curry powder
• 1 medium carrot, chopped
• 1/3 cup sweetened soy or almond milk (or plain and 1/2 Tbsp. sugar)
• 1 cup vegetable broth
• 1/2 Tbsp. corn starch
• 3-5 large kale leaves, trimmed and torn or chopped
• 1/4-1/2 tsp. salt
• dash of red pepper flakes (to taste)

Instructions

1. Cooking rice according to package.
2. Heat coconut oil in large frying pan.
3. Add onion and stir for 5 minutes or until onion begins to soften.
4. Add garlic. Stir for 3 minutes.
5. Add the sweet potato, seitan, curry paste and powder. Cook for about 5 minutes until browned. Add carrots.
6. Combine cornstarch and milk and whisk well. Add to the pan along with the vegetable broth. Stir.
7. Let simmer for 5 minutes, stirring occasionally. Add kale, salt and red pepper flakes. Simmer until kale is wilted.
8. Serve over rice.

3.2.1249

Steamed Veggies with Thai Miso Sauce

New recipe! Hooray. Now, this is a simple and quick little dish. Give me a break, I've been sick! I will tell you it's delicious though.

But before we get to that, friends, something awful has happened. Last night, I went to get the camera from Todd's car and do you know what I found? An entire, empty box of Oreos. Only one left, sitting on Todd's console. Seriously? My poor husband has relapsed, oh Todd, shaaame. I don't know if I was more upset at the fact that he's been devouring cookies behind my back and thus, eating less healthily because of it or that fact that he just didn't share. He knows how much I love Oreos. Obviously, I am still processing it. I was not happy and out of confusion and anger, I ate that last cookie. I couldn't even enjoy it because I was too busy trying to formulate something to say to confront him about his dirty secret. I ended up just walking in the door yelling, "BUSTED!"

So, he did what any sensible adult would do in that situation and he ran upstairs and hid, Bailey too. Bob was scared because I used the same voice I use when I find he has gotten into the garbage while we were away. "Oh Todddddd...did you do this? Did you eat an entire box of Oreos? When did you buy this? Tooooddd?? I can't believe you did thiiiisss." After much pressing, I found out he had bought the bag on Monday. Which means he had eaten an entire box of Oreos in only two to three days.

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Anyways, at least I felt good that our dinner that night was going to be super healthy; Steamed Veggies with Thai Miso Sauce. I accidentally ended up steaming the veggies a little longer than I would have liked, however, because I was too busy reprimanding someone. I needed a super easy, super quick and super healthy dinner after being sick and still not feeling 100%.

This dish is healthy enough to allow recovery from an overdose of Oreos (or a nasty cold) but delicious enough to have any day of the week. The sauce is pretty potent in the flavor department, so a little goes a long way. And feel free to serve the veggies and sauce over rice, quinoa or couscous. Still feeling a bit sick, and all my energy exhausted from scolding, I just didn't have it in me to make any grains so we just ate the veggies straight up. It was delicious. Even shameful Mr. Todd liked it. He knows what's good for him.

Steamed Veggies with Thai Miso Sauce

Inspired by Steamy Kitchen

Serves 4-6

• chopped vegetables of choice ( I used 1 sweet potato, 1 head broccoli, 2.5 cup sliced carrots)
• 1 tsp. fresh ginger paste
• 1/2 tsp. garlic powder or 1 clove, minced
• 1/4 tsp. fresh ground chili paste
• 1 Tbps. miso paste
• 2 Tbps. water
• 1/4 tsp. sesame oil
• 1 tsp. soy sauce
• 1 tsp. erythritol or sugar
• 1/2 tsp. peanut butter

Steam your vegetables of choice. I did mine in two batches with my electric steamer/rice cooker. They each took about 10-15 minutes. Arrange the veggies that will take the longest to cook on the bottom and the shortest to cook on the top.

While the vegetables are steaming, make the sauce. Whisk all the sauce ingredients together in a small bowl. Drizzle the sauce lightly over the veggies and give them a little stir or a shake. I did this for each individual serving, but you could do it in one fell swoop too, that would probably be more logical.

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I love that this dish is so quick. It's incredibly easy, I'm pretty sure if Bob put his mind to it, he could make (hey, he's opened up the microwave before and can open all the doors in the house...) and it's pretty much just veggies! A winner all around, oh yeah.

Okay, to be entirely honest...I bought a small six pack of Oreos at a gas station on my way home from a half day of work when I was on my deathbed earlier in the week. I buried the evidence in the garbage. Hey, I'm not perfect...

Steamed Veggies with Thai Miso Sauce

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

This dish is so quick. It's incredibly easy, and it's pretty much just veggies! The sauce is strong in the flavor department, so a little goes a long way.

Ingredients

• chopped vegetables of choice ( I used 1 sweet potato, 1 head broccoli, 2.5 cup sliced carrots)
• 1 tsp. fresh ginger paste
• 1/2 tsp. garlic powder or 1 clove, minced
• 1/4 tsp. fresh ground chili paste
• 1 Tbps. miso paste
• 2 Tbps. water
• 1/4 tsp. sesame oil
• 1 tsp. soy sauce
• 1 tsp. erythritol or sugar
• 1/2 tsp. peanut butter

Instructions

1. Steam your veggies of choice.
2. While steaming, make the sauce by whisking all ingredients together in a small bowl.
3. Drizzle over veggies and serve with rice, couscous or quinoa if desired.

3.2.1249