Truffled Tomato Basil Stacks

If this recipe could sing, it would sound like a choir from the most angelic place on earth.  Who doesn’t love fresh wholesome ingredients?  Who doesn’t LOVE heirloom tomato, zucchini & basil?  And most of all who isn’t in love with truffle salt? I know this blog is mostly about oatmeal but I had to share this recipe, it’s that good.

Please try this at home.

Serves 1-2

Ingredients:

Directions:

Slice tomato into 1/4 inch slices.

Slice zucchini length wise with a mandolin or with a sharp knife (about 1/8 inch thick)

Cut sprouted tortilla into small triangles for garnish.

Start with a two slices of zucchini, side by side and spread pesto on top.  Layer with the largest slice of tomato and add a little more pesto, then another two slices of zucchini, layer pesto and add a smaller slice of tomato. Continue until your stack is the desired height.  Dollop a little more pesto on top, add sprouted tortilla triangles and a basil leaf.  Sprinkle with truffle salt.

You will fall in love with this and almost immediately wish you had made more…

Hallelujah Summer!

Check this out on Weekend Wellness too!

Om,

Renata

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Strawberry Anzac!

Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is.

All I can say is THANKS AUSTRALIA for coming up with a perfect cookie.  Australians call these cookies biscuits and they were developed during the first World War for the soldiers.  They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away.

The one secret ingredient is Lyle’s Golden Syrup.  I found mine at a local store that has an international section.  Look where you might find ingredients from the UK, you will likely find this sweet gem.

There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness.

I made two versions of this mixture:

1. Strawberry Thumbprint Anzac Cookies
2. Strawberry Anzac Crumble

Strawberry Thumbprint Anzac Cookies

These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.

The recipe is fairly straightforward:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water
1 10 oz. jar of strawberry jam or preserves

Directions:

Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water. Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading). Flatten with fingers just slightly and add a small spoonful of jam to the top of each cookie. Sprinkle with coconut as a garnish if desired
5. Bake for 20 minutes, checking periodically. These cookies have a tendency to brown really fast.
6. Let cool completely and devour.

Strawberry Anzac Crumble

Ok – this recipe was stumbled upon by mistake but will certainly be resurfacing in my house as a favorite. First make a batch of the Anzac cookie dough and gather any ramekins (I used 8-10 oz. ramekins). Depending on how large your ramekins are and how much jam you use, the measurements will vary. Have fun

Ingredients:

1 batch of Anzac Cookie Dough
Strawberry Jam
Dessicated coconut for garnish
Fresh strawberries (about one strawberry per ramekin)

Directions:

Preheat oven to 300 degrees

1. Prepare one batch of Anzac Cookie Dough
2. Layer about 1/4 inch of cookie dough in the bottom of ramekin. Press into the bottom of the ramekin.
3. Spread a thin layer of strawberry jam over the dough.

4. Add another layer (about 1/4 inch) of Anzac dough, but don’t press the dough down too much. The mixture will not completely fill the ramekin, but it will rise.

5. Garnish with strawberries and coconut.
6. Bake for 20-40 minutes depending on how gooey and delicious you like your crumbles. About 30 minutes will get you a nice browned edge with a soft berry-licious center.
7. Let cool, it will stay hot for quite some time. Enjoy…

Dig in!

Zucchini Carrot Muffins with Cinnamon Crumble Top

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.

Muffins:

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob’s Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)

Cinnamon Crumb Topping*

1)Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2)In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3)In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4)Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5)Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

This recipe can also be found here, if you’d like to rate it!

peanut butter oat blondies

The original recipe came from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

I altered the recipe to include some oats and I substituted chocolate chips for the peanuts.  See my changes in parentheses.

  • 3/4 cup creamy peanut butter (I used chunky)
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 non-dairy milk (I used soy milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour (I used 1/2 cup AP flour + 1/2 cup oats)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3  cup peanuts (I used half a bag of chocolate chips)

Preheat oven to 350 F. Lightly grease a metal 8×8  baking dish.

In a mixing bowl, use a fork to vigorously mix  together peanut butter, oil and sugar. Stir in milk and vanilla. Stir in  flour, salt and baking powder. Once you get the flour somewhat mixed  in, it’s easier to just use your hands to knead the dough until soft. It  will be very very thick and won’t spread on its own. Transfer to baking  pan and press it into place. Sprinkle on the peanuts and lightly press  them into the top.

Bake for 22 to 25 minutes , the edges should  be just barely coloring. The top will appear soft, that’s okay. Remove  from oven and cool completely before slicing.

Yields 12 Blondies

fried plantains

Ingredients:

1 C cooked old-fashioned oats
1/2 plantain
1 T coconut oil
1 T agave

Directions:  Cut plantain into 1/4 inch slices.  Heat oil in a frying pan over medium-high heat. Add plantain one piece at a time, and let fry on one side until it is golden brown on the bottom (usually a few minutes).  You may need to turn your pan down to medium.  Flip plantain pieces and cook on other side.  When both sides are browned well, remove from heat and let cool on a wire rack with a paper towel (to soak up excess oil).

Add agave to bowl with oatmeal and mix well.  Add plantain pieces, enjoy!

Om,
Renata

mOMent: Plantains will always remind me of my trip to Costa Rica to get married.  Such good memories can be experienced through food.  What are some of yours?

easy homemade granola

This is one of the best recipes I have ever had.  It was so good that my husband was a little upset when I gave away our last bag of the granola to visiting family members.  I have to admit that I used this recipe because one of the recipe maker’s names is Renato…It was a sign, right?

Adapted from:  http://www.amateurgourmet.com/2009/01/easy_homemade_g.html

Easy Homemade Granola
from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey (I used brown rice syrup)
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins (I used thompson raisins)
1/3 cup dried cherries (I omitted these, as I had none in the house)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola…

Om,
Renata

mOMent: Sharing is caring…remember that old adage?  Who can you share with today?  What will you share?

Ren-oaty Granoly Cookies

I decided to re-create a cookie I once had in Sonoma from a cute little coffee shop.  It was this fantastic oat-based cookie with honey and nuts and seeds.  It was filling and tasty, but not vegan.  So I thought I would try it at home with my modifications.  I’m very, very pleased with how they came out.  Please try this at home.

Servings: 24

Ingredients:

2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries

Directions:

Pre-heat oven to 375 degrees.

In a large bowl cream butter and sugar together, add brown rice syrup and vanilla until mixed well.

Add oats and salt.  Fold in pumpkin seeds, sunflower seeds, sesame seeds, cranberries and coconut. Mix well.

Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T water.  Add to the mixture and stir completely.

Spoon mixture into well greased or non-stick mini-cupcake tins.

Bake for 25 minutes or until golden brown.  Remove from oven and let cool completely or they may tear apart easily.

Ahhhh…delicious…

Om,
Renata

mOMent: Sometimes creating something out of a dream can be a simple as asking your intuition.  “Hello, intuition?  Yes…nice to meet you, what is the next step in this process?”  You might be surprised by the answer!

Servings: 24

Ingredients:

2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries

Directions:

Preaheat oven to 375 degrees.

In a large bowl cream butter and sugar together, add brown rice syrup and

vanilla until mixed well.

Add oats and salt.  Fold in pumpkin seeds, sunflower seeds, sesame seeds,

cranberries and coconut. Mix well

Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T

water.  Add to the mixture and stir completely.

Spoon mixture into well greased or non-stick mini-cupcake tins.  Bake for

25 minutes or until golden brown.  Remove from oven and let cool

completely or they may tear apart easily.

Ahhhh…delicous…

Rate the recipe here

Om,
Renata

mOMent: Sometimes creating something out of a dream can be a simple as

asking your intuition.  “Hello, intuition?  Yes…nice to meet you, what

is the next step in this process?”  You might be surprised by the answer!