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Maple Rhubarb Baked Oatmeal

March 23, 2019 Colleen Stem
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I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.

Anyway, enough about my freezer and lack of fresh produce problems.

Here in Vermont maple season is well on it’s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.

Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It’s that good friends. From breakfast to dessert. Everyone is happy.

To the baked oatmeal.

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The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.

To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.

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If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9x9 inch baking dish then cover evenly with the oat mixture.

In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.

Pour the wet mixture all over the oats and let it absorb.

Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.

Pop into a hot oven to bake.

Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.

Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.

Enjoy and happy maple season!

-C


Maple Rhubarb Baked Oatmeal

Make a 9x9 pan of oatmeal

  • 2 1/2 cups old fashion oats (make sure gluten free if need be)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoon cinnamon

  • 1/3 cup maple syrup plus more for serving

  • 1 tablespoon tahini or any other nut butter

  • 2 flax eggs (2 tablespoons ground flax seed with 6 tablespoons warm water)

  • 2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces

  • 1 1/2 cup plant milk (water works but it won’t be as creamy)

  • 1/2 cup chopped almonds (optional)

Preheat oven to 375

Lightly grease a 9x9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.

Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)

Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.

Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.

In Vegetables, Vegan, Spring, Nuts, Gluten Free, fruit, grains, desserts, Dairy Free, brunch, breakfast Tags Maple, Real Maple syrup, vegan, baked oatmeal, gluten free, plant based, oats, almonds, rhubarb, eating in season, breakfast, dessert, healthy, energy
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Roasted Butternut Squash and Brussel Sprouts on Spelt with Sunflower Butter Sauce

December 15, 2018 Colleen Stem
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Roasted veggies of any kind can get this girl in trouble. Place a sheet pan meant for many full of roasted veggies and watch out, I will probably eat them all. I can’t stop, won’t stop and you know what, I am not sorry, especially if its roasted brussel sprouts and squash.l I am grabbing at every last bit, especially all the really crispy, almost burnt pieces. Burnt food is one of my favorite flavors.

This dish is pretty basic, but also not. A slightly overlooked grain, spelt, makes for a hearty backdrop to the magic of roasted sprouts and squash, covered with a sunflower butter sauce which is a nice spin on a traditional peanut sauce. It’s pretty easy to make and pretty to look at as well. A nice hearty and warming meal for all of those cold winter nights. And it’s not going to make you feel heavy or gross, like if you sat and ate an entire lasagna. No, you will feel full and fantastic and ready for a cookie (it is the holidays after all).

The ingredients in this dish are mainly inspired by the half eaten jar of sunflower butter a friend of mine gave me at the gym, plus the fact that I have been getting a few stocks of brussel sprouts each week at farm share so we are eating them at ever meal, (plus I LOVE brussel sprouts) and me trying to use up all of the grains and such in the pantry before restocking anything more or new. A dish of convenience sure, but also a damn delicious one at that. With this being said, if you had a different grain you wanted to use, or an abundance of some other veggies that you have or prefer, well go ahead and use them. You do you my friend.

And really, I was thinking of you when I made this dish. Sometimes at this time of year people tend to forget to eat, or tend to eat on the not so healthy side. This grain bowl situation is just what your body is in need of. Simple delicious nourishment.

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The stuff. Spelt that has been soaking in water for a while, half a butternut squash, brussel sprouts, a red onion. Also sunflower butter, a few cloves garlic, a lime, soy sauce, a touch of maple, salt and pepper, and olive oil.

The spelt will probably take the longest so get it on the stove. Strain away the soaking water and place into with fresh water. Bring to boil then reduce heat to a simmer. Place a lid on pot ans let it go.

Next, get to the veggies. Halve the big sprouts (small ones can stay whole) chop onion into chunks and cube the squash.

A drizzle of oil, a sprinkle of salt and pepper, and a good toss around and it ready for the oven.

Meanwhile, make the sunflower butter sauce. Its pretty basic. The sunflower butter, minced garlic, soy, maple, and juice of the lime all into a vessel that can hold it. Add a couple tablespoons of warm water to thin it out and done. Sunflower butter sauce. Easy Peasy.

After about an hour, your slept should be cooked (that sounds aggressive to me) Tender and chewy and just right.

The veggies should be roasted and done too. Crisp as you like ( I actually like mine even darker, but the mr does not so I went a light roast this time)

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And it’s all ready for you to eat.

Roasted butternut squash and brussel sprouts on a warm bed of spelt covered in sunflower butter sauce. Living the good life here.

Take care of yourself this week, and always for that matter. Eat some good food. Your body will be happy for it.

Bye.

-C


Roasted Butternut Squash and Brussel Sprouts on Spelt with Sunflower Butter Sauce

Serves 2-3

  • 1 cup spelt berries (soaked in water overnight if you remember)

  • 3 cups water

  • about 1/2 of a butternut squash

  • about a pound of Brussel sprouts

  • a medium red onion

  • 1/4 cup sunflower seed butter (unsalted and unsweetened)

  • 2 tablespoons liquid amionos or soy

  • 1 teaspoon maple or honey

  • 1 lime

  • 2 cloves garlic

  • salt and pepper

  • olive oil

Preheat oven to 425

Place soaked spelt berries in a pot with water and a pinch of salt. Bring a boil then reduce heat, place a lid on pot and simmer for 45 minutes to an hour or until spelt berries are tender and all the water has been absorbed.

While spelt is cooking, cut sprouts in half (unless they are very small), cube the butternut into pieces about an inch big, and chop the onion up into chunks. Place all that you just chopped onto a baking sheet, drizzle with a teaspoon or two of olive oil and toss around. Sprinkle the veggies with a pinch or so of salt and pepper and pop into the hot oven. Roast for 40-45 minutes or until roasted to your desired doneness. (I like things a lot darker then the mr so I would leave my veggies in for closer to an hour)

For the sunflower butter sauce. Mince garlic and place into bowl or cup with the sunflower butter. Add in the maple, soy, and the juice of the lime. Mix together and add in a 2 tablespoons of warm water to thin out. Add more water if needed to get to a thick but pourable consistency.

Once the spelt is cooked, the veggies are roasted and the sauce is made, well you can assemble and eat. Spelt in a bowl, toss on some roasted veggies, and cover in the sauce. And then you eat it.

In Vegetables, Vegan, seeds, sauce, grains, entree, dinner, Dairy Free Tags Roasted Butternut Squash and Brussel Sprouts on Spelt with Sunflower Butter Sauce, spelt, ancient grains, dairy free, vegan, plant based, food, food 52, butternut squash, brussel sprouts, sunflower seed butter, dinner, nourishment, easy dinner, vegan dinner ideas, simple food, healthy, roasted
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Fresh Dill and Veggie Quinoa Salad

September 15, 2018 Colleen Stem
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I feel like this salad is kind of a summery salad, or better yet, a salad that highlights all the best of what summer has to bring. All the fresh tender dill that is still growing (but not for long) , all the brightly colored and amazing veggies that are being harvested and are nearing the end (bye fresh cucumbers.) This salad might just be my little last hurrah of summer cooking before it is all root veggies and dried herbs and hot and hearty food. And not going to lie and say that I am sad to see summer go because I am so so ready for it to be over, but I will miss all the fresh fresh produce. And I will especially miss all the fresh dill because fresh dill is seriously the best.

Eat up what is left of summer now before it’s too late!

The stuff. Quinoa, a bunch of dill, a cucumber, a pepper, an onion, and some cherry tomatoes. Also a clove of garlic, some salt and pepper, and red wine vinegar.

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Mince the garlic, chop the onion, mince the pepper and the cucumber, half the tomatoes, and last but noblest, rough chop the dill.

All that goodness goes into. big bow, along with a sprinkle of salt and pepper, and the vinegar Tossed around and left to meld.

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Uncooked quinoa with water turns to cooked quinoa

Quinoa meets the bowl of veggies

And after a good mix, viola!

You got yourself a yummers fresh dill and veggie quinoa salad.

-C


Fresh Dill and Veggie Quinoa Salad

serves 3-5 as a side or 2 as a meal

  • 1 cup uncooked quinoa

  • 2 cups water

  • I bunch fresh dill (like a 1/3 cup chopped… But use as much as you want)

  • 1/2 a small red onion

  • 1 clove garlic

  • 1 small Persian cucumer

  • 1/2 of a sweet red or yellow pepper

  • handful or two of cherry tomatoes

  • 4 tablespoons red wine vinegar

  • salt and pepper to taste

Start by cooking the quinoa. Place the water and the uncooked quinoa into a medium sized pot. Place on high heat until sorts to boil, then reduce heat to a simmer and place lid on the pot. Let cook for about 15 minutes, checking at 10 minutes, to see if all the water has absorbed. When it has, remove from heat and let sit for a few more minutes then fluff with a fork.

While the quinoa id cooking, mince the garlic and chop all the veggies into small little pieces. Place into a big bowl. Chop up the fresh dill and toss into bowl too, along with the vinegar and a good sprinkle of salt and pepper. Mix it all around and let sit on the counter for a little so the veggies get nice and vinegary. Once quinoa is cooked and fluffed, dump into the bowl and mix around. Season with more salt and pepper if needed. Eat warm or refrigerate and eat cold. It’s defiantly one of those salads that taste great right away but tastes even better the next day.

In Vegetables, Vegan, side dish, salad, grains, Gluten Free, dinner, Dairy Free Tags Fresh Dill and Veggie Quinoa Salad, fresh dill, veggies, vegan, vegetarian, quinoa, grain bowl, grain salad, plant based, gluten free, protein, fresh, fast, side dish
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Tahini Barley Salad

May 26, 2018 Colleen Stem
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I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.  (Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two,  and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices, oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains, it dawned on me that I don't know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper. 

With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds, pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something) 

But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It's quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds... It's all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.  

The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies) 

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First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low  to cook until tender. Once cooked, strain away excess water

While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It's not an exact measurement, you just want a good amount to toss into the salad. 

Barley in bowl, topped with the veggies and pumpkin seeds.... The pretty before the mix. You don't need to add it like this, I just did it cause it looks good.

And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.

Creamy, zippy, oh so good. 

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Drizzle and toss the dressing with the barley and veggies.

And that's that. Now you are ready for eating. 

Enjoy wherever this salad takes you. 

-C


Tahini Barley Salad

If eaten as a meal, serves 2-3. As a side dish, serves 6-8

  • 1 cup pearl barley 
  • 3 cups water
  • 1/4 cup tahini 
  • 1 large lemon 
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic
  • salt and pepper
  • 1/2 of a cucumber 
  • 1 small carrot
  • 2 large kale leaves
  • 1/2 of a red onion
  • 1 cup of cauliflower florets 
  • 1/4 cup toasted pumpkin seeds

Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add  broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color. 

Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.

While the barley is cooking, chop all the veggies into small mouth sized pieces.  And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste.  

When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste.. 

Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish. It's good all ways, any way.

Another note. This salad is great for parties and BBQ's and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it. 

In BBQ, dinner, salad, seeds, Vegan, Vegetables, grains Tags Tahini Barley Salad, Tahini, Barley, Salad, Could Salad, Grain salad, grain bowl, vegan, plant based, vegetarian, healthy, pumpkin seeds, BBQ, Party food, side salad, dinner salad
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