Oatmeal ATTTTAAAAAAAACK!

So, here's what I did... made a quadruple batch of Bottomless Oatmeal, and just reheated the stuff every day, with a different flavour each day!  It worked out great, and oatmeal tasted normal.  Saved sooo much time too!  I also added a splash of almond milk when reheating, to loosen it up a bit.

 

#1: Pina Colada.
Pineapple, cinnamon, stevia, reduced fat shredded coconut, sunflower seeds

#2: Mocha
Instant coffee powder, cocoa powder, banana (roughly mashed), vanilla extract, low fat shredded coconut

#3: Loaded PB and J
Granola (actually leftover oatmeal cookie crumbs!), frozen banana, frozen strawberry, peanut butter, vanilla extract, cinnamon, sugar free strawberry jelly, peanuts

#4: Banana Split
Frozen banana, frozen strawberry, fresh pinapple, cinnamon, stevia, dark cocoa powder, vanilla extract

#5: Peach Pie
Cinnamon, nutmeg, frozen peach, mashed banana, cinnamon, walnuts, sugar free maply syrup, butter extract

#6: Banana Peanut butter
Banana, peanut butter, vanilla extract, dark cocoa powder, stevia

#7: Chai
Instant coffee powder, mashed banana, cardamom, cinnamon, vanilla extract, cloves, nutmeg, cinnamon

#8: Orange
Chopped glow orange, walnuts, maple syrup, vanilla extract

#9: Sweet Potato and Cranberry
Mashed sweet potato, dried cranberries, nutmeg, cinnamon, sugar free maple syrup

#10: PB and J
Strawberries, banana, peanut butter, sugar free maple syrup, vanilla extract

#11: Blueberry and Chia
Frozen blueberries, chia seeds, walnuts, cinnamon, flax seeds, dried goji berries, sugar free maple syrup

Dessert Plate

 

Ok, so this first one... let's just say I wasn't expecting it to taste all that great after I made it - it looked kind of off.  BUT, contrary to my expectations... WOW.  It had that flavour of sweet, sweet fruit.  Seriously, this is good stuff.

Adapted from Sweet Healthy Living

Part 1, the fruit: Mix together 1/4 cup chopped frozen strawberries, 1/4 cup chopped frozen bananas, 2 tsp chia seeds, a drizzle of maple syrup, a dash of cinnamon, and a dash of dried ginger.  Let sit in the fridge for several hours to thicken.

Part 2, the whipped cream (more than needed): blend 1 pear (ripe, cored, peeled, roughly chopped), 3/4 cup unsweetened applesauce, 1/3 cup raw cashews, a dash of dried ginger, 2 dates, 1 tbsp vanilla extract, and 1/2 tsp xanthan gum.

When you are ready to serve, top the fruit with the cream, and sprinkle with granola (I just used store-bought).  Mix together.

 

And now for the cookies and such...

 



The newcomers here are...
The white blob on the bottom is cookie dough from Chockolawtay.  I halved the recipe, skipped the protein powder, butter extract, coconut extract, rice flour, and vanilla paste.  I added vanilla extract and rum extract, and used baking blend stevia for the sweetener.  Big hit!
The chocolate to the right of the cookie dough is red velvet fudge from Foodie Fiasco.. although, obviously, not so red.  I opted to use banana, and thought these also turned out excellent.  Zapping in the microwave is not optional, trust me.
On the veeery right of my plate was some banana-pistachio bread.  Yuuum!  Straight from Boy and the Rabbit, only I skipped the frosting and added the pistachios straight into the bread.  Hey, that worked too...
The cookies on the left are pumpkin oatmeal.  I wasn't too impressed with them - rather flavourless, actually.

Lotsa Low-Cal Vegan Pancake

Sorry the pics are bad... I dunno WHY the stupid colour is off.  But I was in a rush this morning, and didn't really have time to fiddle with things...

So, anyhoo, here's the promised single serving, 10 minute, low cal (about 240 for the entire recipe), vegan pancake recipe.  This, I'm thinking, will be the base for sooooooooooo many other recipes \

Adapted from Soul Shine Vegan

Mix together 1/2 cup whole wheat flour, 1 tsp baking powder, and a pinch of salt.  In another container mix 1/2 cup almond milk, 1 tsp apple cider vinegar, 1 tsp flax meal, and 1/4 tsp vanilla extract.  Pour the dry into the wet, and mix well.  Add any additional ingredients now.  Let rest for 10 minutes.  Cook like normal pancakes: pour into a pan or something (I used the flat side of my panini press), and cook until firm on one side; flip and repeat.  Serve.

For this variation, adapted from Chocolate Covered Katie, I added chopped strawberries, bananas, and chocolate chips, and dipped the finished pancakes in my tofu sauce!  So easy, and so yummmmyyyyy!

What's Up Wednesday #6

Interesting article about agave - Why I Never Use Agave Nectar.  I never knew this stuff!

I tossed leftover veggies/setian on a bbq sauce - slathered bun, and called that dinner.  (Ok, so I had my usual soup and salad too...)

Friday was a MASSIVE cooking session for me! 
First up, I made Colby Cheese from Ordinary Vegetarian.  This was my first time trying agar... THAT STUFF IS SO WEIRD.  No kiddin'... I omitted the lemon juice (all my lemons went into making lemonade!), used 2 roasted bell peppers, cashews, and straight up sesame seeds instead of tahini.  It smelled fabulous...
Secondly was a strawberry bbq sauce, which also smelled really good.  I slathered it on tofu slabs, and stuck that on a sandwich.  Uh, YUM!  (Adapted from Vegan Yack Attack) Changed to the sauce: half recipe, 3/4 cup strawberries, add a bit of water, and ~1/4 cup sugar free blueberry jelly... I ran out of strawberries...

Lastly was this super-awesome-amazing salad dressing from Fat Free Vegan.  I followed it pretty closely, just doubled it, used a shallot in place of onions, and used sesame seeds in place of tahini.  Oh, gosh, this is the BEST dressing I have made in ages.. Susan is such a dressing genius.

And on Tuesday, I made a little army of vegan sausages!  OK, guys, repeat after me: I will read the instructions in the recipe and not blindly assume that all water goes directly in the dish.
I totally added the two cups of water to the gluten... and you can imagine how watery THAT turned out... -_-  Oh, well.  I ended up omitting the apple part of the sausages, using 1/2 cup oat flour in place of oats, 1 1/4 cup gluten, and 1/4 cup brown rice flour in place of rice.  They actually turned out realllllly good, though.  Although they did need about 45 minutes of baking time, not 30.  But, still, I think the flavour can best be discribed as 'calming', if that makes any sense at all...

One last thing... this morning I made Coffee Gingerbread Oatmeal... mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Good stuff.  I made bottomless oats, and then added the banana and spices from this recipe (and stevia), using instant coffee powder in place of brewed coffee.

Oh, sorry, I lied.  HERE's the last thing... I made a coffee flavour of my b-fast tofu dip, which went very well with pizzerts.  Just blend silken tofu, almond milk, instant coffee grounds, and stevia.

Simple Fruit Sauce: Breakfast Tofu-Syrup

This was born from tofu mayo, and a desire to not eat as much sugar free maple syrup.

Normal syrups are so high in calories..

And others have such weird chemically ingredients!

So, I made this!  (And it gave me an excuse to use The V!)

Blend together 1 cup silken tofu, 1/2 cup sugar free strawberry (or other flavour) jam/jelly, 1/2 tbsp vanilla extract, and stevia to taste (I used 2 spoonfuls).  Chill until ready to use.
Great on pancakes, pizzerts, granola bars, and much, much more!