Get Natured

, by Allison

Breakfast oatmeal bars

I read an article a little while back that claimed that there are two kinds of people: those that thrive on variety and crave novelty, and those that prefer the predictability and comfort of the same routine day after day. While I tend to get bored very easily, I do stick to routines for the more practical parts of life. Like grocery shopping, for example! I know which stores have the items on my list and even where the items are located inside those stores. That saves me time which, with my grocery-store-hating little people in tow, is precious.

When I was asked to create a healthy breakfast recipe for Save Mart Supermarkets, I had to try something new.

I had never been to Save Mart before this week and I was pleasantly surprised to find that the customer service was great and I was able to find all of the ingredients that I needed for the breakfast oatmeal bars that I had dreamed up for this challenge!

For my breakfast recipe, I wanted to create something that could be a grab-and-go breakfast for busy families and something that was easy to make with simple, familiar ingredients. For everyone that says that healthy food is weird or hard to make or contains ingredients that are impossible to find, this is for you! These bars are super healthy, vegan, and gluten free. In spite of all that, though, they are moist and yummy and made from easy-to-find, simple ingredients which can be purchased in any mainstream grocery store (including Save Mart!).

Breakfast Oatmeal Bars
Makes 9 vegan, gluten-free bars

2 cups old-fashioned oats
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup non-dairy milk (almond, soy, rice, coconut, etc.)
1 large extra-ripe banana
1 teaspoon vanilla extract
2 tablespoons nut butter (almond, peanut, etc.)
1 teaspoon lemon zest
1/2 cup non-dairy yogurt (soy, almond, coconut, etc.)
1/2 cup blueberries (fresh or frozen)

Preheat oven to 350°F and line an 8x8 pan with parchment paper (or lightly oil the pan). Combine all dry ingredients (oats, sugar, cinnamon, baking powder, and salt) in a medium bowl and set aside.
Put all wet ingredients (milk, banana, vanilla, nut butter, lemon zest, and yogurt) in a blender and blend until smooth.
Pour wet ingredients into dry and stir to combine. Fold in blueberries. Pour batter into the prepared pan, then bake for about 40 minutes or until golden brown and firm. Let cool before cutting into 9 bars.

2 comments

, by Allison

Dinner

Individual braised tempeh Wellingtons

I know I promised you guys this recipe awhile ago and I know that fancy holiday meals have passed, however, this is a keeper!

One of my very favorite restaurants recently went out of business. I was so sad to hear that I would no longer be able to go there but I was happy to know that, in the midst of things closing due to financial woes, this was because the owners had decided to retire. This recipe was inspired by their special occasion prix fixe menu that was a celebratory meal for anniversaries, holidays, and birthdays for us on multiple occasions. I already miss their amazing service, cozy dining room, and delicious food.

These Wellingtons make such a nice centerpiece to a vegan meal (far better, in my opinion, than fake turkeys). They are not difficult to make but do take some time. I recommend serving them topped with mushroom gravy and along side roasted veggies and mashed potatoes.

Individual Braised Tempeh Wellingtons

Truffled cashew cheese (see recipe link, below)
Braised tempeh (see recipe, below)
Duxelles (see recipe, below)
Mushroom gravy for serving (this is my favorite recipe. It can be easily "vegan-ized" by replacing the butter with Earth Balance)
1 package of puff pastry, thawed (note: Pepperidge Farm® brand isn't very "natural" but it is, surprisingly, vegan. If you can find something without junk in it, that would be best!)

Prepare the truffled cashew cheese, braised tempeh, and duxelles per recipes and instructions below.
Preheat oven to 425° F. Place the puff pastry sheets (one at a time) on a floured surface and roll out to about 1/8 inch thick. Cut the pastry, using a pizza cutter or large knife, into strips that are large enough to cover 2 slices of tempeh on all sides.
Spread cashew cheese on each of the strips. Spoon duxelles on the middle of each strip and top with two slices of tempeh then more duxelles. Fold the ends of the pastry strip over the tempeh and duxelles and press all seems together to seal the packet. Place seam-side down on a baking sheet covered with parchment paper.
Brush or mist each packet with olive oil and bake for 25 minutes, or until golden brown. Serve topped with mushroom gravy.

Truffled Cashew Cheese: Prepare truffled cashew cheese per the recipe, here. Include 1 tsp liquid smoke (optional) and refrigerate until you're ready to assemble the Wellingtons.

Braised Tempeh

1 package of tempeh
Olive oil
1/2 cup vegetable broth
1 teaspoon grainy or Dijon mustard
3 cloves of garlic, chopped
Several sprigs of fresh thyme
A few lemon slices
Fresh cracked pepper and sea salt

To braise the tempeh, spray a large skillet with olive oil and heat over medium heat. Slice the tempeh brick in half and then slice long-way into about 4 thin pieces. Lightly brown the tempeh on both sides in the pre-heated skillet.
Stir the mustard into the broth and pour over the tempeh (in the skillet). Add thyme, lemon slices, garlic, and salt and pepper to taste. Simmer on medium-low until most of the liquid has been absorbed. Remove the tempeh from the pan and set aside.

Duxelles

2 shallots, finely chopped
2 tablespoons of Earth Balance margarine
2 garlic cloves, minced
2 cups finely chopped mushrooms (cremini, shiitake, white mushrooms, or a mix)
1/4 cup Madeira wine
2 teaspoons finely chopped parsley
1 teaspoon minced fresh thyme
Fresh cracked pepper and sea salt

Melt the Earth Balance in a skillet on medium heat. Add the shallots and cook for 2 minutes then add the garlic and mushrooms. Cook for 5 minutes then add the wine and cook until almost evaporated. Stir in the parsley and thyme and season with salt and pepper, to taste. Remove from heat.

1 comments

, by Allison

Miso soup with soba noodles

Breakfast oatmeal bars

Individual braised tempeh Wellingtons

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