This oat milk is SO easy + insanely cost effective. You really just need natural rolled oats + water. I’ve listed my suggested add ins as well. Be sure to use very cold water so your milk doesn’t get a gelatinous texture.
Makes about 12-16 ounces
- 1 cup rolled oats
- 3 cups of very cold water
- A few dashes of cinnamon
- 1 teaspoon organic maple syrup
Other possible add ins…
- 1-2 tablespoons of cacao for a chocolate milk
- 1 teaspoon vanilla extract for a vanilla milk
- Extra maple syrup or a date if you want a sweeter milk
Blend the first four ingredients (+ any add ins) for about 30 seconds. You’ll need to strain well through a wire strainer or nut/cheese cloth. If using a strainer like I do, you will need to strain several times. You’ll also need to shake up your milk a bit before using as some settling is normal. You can store for up to 5 days in the refrigerator. Not the best for heating (e.g. hot chocolate) as it can again, become a bit gelatinous.
Soups can pack a nutritionally dense punch, they’re easy to make, + oftentimes you can throw them together with items in your pantry. This one is creamy, vegan, + has a hint of sweetness with the squash. This recipe is wonderful served with garlic toast or homemade croutons. I’ve also poured this soup over roasted veggies. So good.
Makes about 4 servings
- 1 whole butternut squash, peeled + medium dice
- 2 cups vegetable broth or stock
- 1/2 medium onion, chopped
- 4 cloves of fresh garlic, roughly chopped
- 1 bay leaf
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of fresh rosemary, chopped
- 6 ounces of full fat canned coconut milk
Preheat your oven to 400. Coat your squash in olive oil, S+P, + the chopped fresh rosemary. Roast for about 30 minutes until tender.
Add chopped garlic + onion to a large pot with a little olive oil. Add paprika + cumin. Cook over medium heat for a minute or two until fragrant. Add stock + bay leaf. Bring to a boil. Remove bay leaf, turn off heat, + cover to keep warm.
Add squash to the stock mixture. Season with S+P to taste (don’t be shy!). Using a hand blender, blend to desired consistency (for this soup, I like it very creamy + almost completely blended). Stir in coconut milk. Serve hot.
I make these all the time to put in my son Tristan’s lunch box. You can of course sub in any nut butter of your choice. I use sunflower as we can’t send any meals with nuts to school. These babies are a perfect, filling bite for all ages.
Makes 10-12 bites
- 3/4 cup creamy sunflower butter
- 1 cup old fashioned oats
- 1/4 cup ground flax seeds
- 1 tablespoon honey or maple syrup
- A few dashes of cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Once cool, roll into 10-12 balls + enjoy! I usually freeze them and then pop them into his lunch box the night before.
I make these pancakes all of the time for Tristan as I can throw them in the fridge + just pop them in the toaster for breakfasts. I love serving them topped with nut butter + a little house made hazelnut spread (I use the Deliciously Ella recipe).
Makes about 5-7 small pancakes
- 1 ripe banana
- ½ cup rolled oats
- ¼ cup nut milk
- 2 tablespoons of maple syrup
- Dash of cinnamon
- Pinch of sea salt
Blend all of the ingredients above until smooth. About 15 seconds. Cook on medium heat until both sides are brown. About two-three minutes on each side on a hot flattop or nonstick pan. I like to use a small ice cream scoop for portion control. Top with fruit, your favorite nut butter +/or chocolate hazelnut spread!
I was doing some recipe testing back in the day for my cookbook Classic City Cooking. One of the recipes called for a celery root remoulade. I’d never cooked with celery root before but found it to be delicious and I just happened to have a bunch left over. I figured a homemade soup was in order. Celery root is extremely low in calories and I’ve found it to be one of the most unappreciated vegetables I’ve ever worked with. It’s not only yummy but so good for you. Pair this soup with a little thyme garlic bread made with olive oil and roasted garlic and you have an easy to make gourmet meal.
Makes about 4 servings
- 1/4 cup of olive oil
- 1/2 cup coarsely chopped shallots (about 3 large)
- 1 pound celery roots, peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 3 cups)
- 1 yukon gold potato, peeled, cut into 1-inch pieces
- 2 cups vegetable broth
- 2 teaspoons minced fresh thyme
- 1/2 cup whipping cream
- Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 teaspoon thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Transfer soup to blender and puree until smooth OR use a hand blender (one of my favorite kitchen tools!). Return to a pot over medium heat and stir cream into soup. Bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls + sprinkle with additional chopped thyme and serve. Vegans! Feel free to use a non-dairy cream substitute.