Archive for November, 2015

Savory Oatmeal Bowl

November 30, 2015

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There’s nothing quite like the comfort of a bowl of hot oatmeal on a cold winter’s day. It’s almost like a warm hug that stays with you all day. On occasion, I prefer my oatmeal to be savory, not sweet, and this recipe is my favorite. It combines the most flavorful, antioxidant-rich, vitamin enhanced plant based foods you could ever conceive. You won’t miss the brown sugar and cinnamon on top. I promise.

Savory Oatmeal Bowl
By Debbie Adler

Serves 2

Must Have
Oats
1 cup gluten-free oats
1 cup water
1 cup coconut milk

Toppings
1 shallot, minced
1/4 cup coconut aminos
1 clove garlic, minced
1 cup cremini mushrooms, sliced
4 sprigs fresh thyme (or 2 teaspoons dried thyme)
2 teaspoons freshly grated ginger (or 1 teaspoon ginger powder)
1 cooked medium sweet potato, sliced in half and then into crescents (I microwave for 7 minutes)
2 tablespoons maple syrup

Must Do
To make the oats add the oats, water and coconut milk to a large pot over medium heat. Bring to a boil and stir. Lower the heat and let the oats simmer until all the liquid is absorbed, about 15 minutes.
To make the toppings, add the shallot to a medium pan over medium heat and stir until fragrant, about 1 minute.
Add the coconut aminos, garlic, cremini mushrooms, thyme, ginger and cook until the mushrooms are tender, about 4 minutes. Remove the sprigs of thyme.
Serve the oats with the toppings and then drizzle a little maple syrup for a touch of sweetness if desired.

Sweet & Savory Buckwheat Porridge

November 17, 2015

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Ever since reading The China Study and attending the Plant Based Nutrition Healthcare Conference in Anaheim, I am diving head first into a plant-based lifestyle with wild abandon. My profound excitement, appetite and upcoming cookbook deadline has propelled me to create new and ravishing dishes that I have never before dared. It is the most fun I’ve ever had. The only thing is, when I prepare these meals for my family and friends they completely devour everything on their plates before I have a chance to sit down at the table. Next time I vowed they don’t get utensils until my keister is on the seat.

I’m always looking for new and innovative breakfast ideas since this is one area we can all use a little help. This porridge really covers all the bases. It is sweet, salty without using salt, hot and completely satisfying. The perfect food on a winter morning. here’s the recipe:

Sweet & Savory Buckwheat Porridge
Serves 4

Must Have
2 shallots, minced
1/2 cup coconut aminos
3 teaspoons freshly grated ginger
1 teaspoon sea kelp (I use Braggs)
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 cups buckwheat groats
2 cups water
2 cups coconut milk
1/4 cup nutritional yeast
3 tablespoons Grade B maple syrup
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro

Toppings
Blueberries
Blackberries
Pumpkin seeds

Must Do
Heat the shallots in a medium skillet over medium heat until fragrant, about 1 minute.
Add the coconut aminos, ginger, sea kelp, turmeric and black pepper and stir to combine.
Add the buckwheat groats and water and stir. Bring to a boil and then lower heat to let simmer for 5 minutes.
Add the coconut milk, nutritional yeast and maple syrup and stir to incorporate.
When the buckwheat groats are almost absorbed add the parsley and cilantro and stir to incorporate.

When ready to serve top each bowl with the toppings of your choice.