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Strawberry Oat Milk

June 26, 2021 Colleen Stem
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One of the most redeeming qualities of summer is the fresh, super sweet, strawberries that grow in the early part of the season. Bright red little gems that I go and hand pick from a strawberry field (early in the morning because who wants to be in a beating hot field in he middle or the day?), eating one berry for ever two I pick. Hands stained red. Belly full of berry happiness. It’s times like these that I am glad for summer.

And now that I have strawberries, I can make strawberry milk. Have you ever had it? This strawberry milk is nothing like the milk made from the nasty and crazy sweet fake pink syrup (strawberry syrup reminds me of my little brothers when they were little. They would drink cups and cup of the fake strawberry milk and I always thought that they were gross. But not just because of the milk…hehe). No this strawberry milk is oat milk with fresh strawberries and taste just like a berry explosion of goodness in your mouth. Its smooth and creamy and tastes like real strawberry, like it should.

A true summer treat. And it is so easy to make, almost as easy as squirting syrup into a cup.

Now to the strawberry oat milk!

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The struff. Strawberries, oats, and water.

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Only thing you really need to do is remove the greens from the berries.

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Then pop them into a blender with water and oats and blend until smooth and creamy. That is it. Now you have strawberry oat milk.

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Pour into glasses, garnish with a few berries (or a bowl to snack from) and that is that.

Summer milk.

-C


Strawberry Oat Milk

  • 3/4 cup old fashion oats

  • 2 1/2 cups cold water

  • 1 cup fresh strawberries

  • 1 tablespoon sweetener or a couple dates (optional to add sweetness)

Note. For a thicker and creamer milk just add another 1/4 of oats.

Remove greens from strawberries and toss them into a blender with the oats and water and any sweetener (if using). Blend until smooth.

Optional. Pour through a strainer or nut milk bag to remove any grittiness. I do not do this.

Pour into glasses and enjoy.. I like to add an ice cube or a cut up frozen strawberry into the milk to make it really cold.

Milk can be stored in a jar in fridge for 2-3 days.

In drinks, fruit, Vegan Tags Strawberry Oat Milk, oat milk, homemade, fresh, summer, fruit, drink, vegan, gluten free, dairy free, easy, milk, oats, plant based, healthy
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Moroccan chickpeas and Carrots

May 15, 2021 Colleen Stem
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It’s the time of year again, the few weeks time between winter veggies and spring veggies. Farm share is over, asparagus season is pretty much over. The greens, beans, and peas are still growing and the chest freezer is empty. I am living off greens and the few roots that I stashed in the fridge. Yeah I know I can just go buy veggies at the grocery store (the mr informed me…) but nothing is very good there right now either. Poor me right!

But what I do have and always have is carrots and I always have chickpeas. I also always have all the spices and I am never going to run out of raisins because well, Megan keeps giving me boxes and boxes of them.( I went from 5 lbs to like now having 10 lbs) so right here I got stuff to feed myself.

Moroccan chickpeas and carrots. The flavors are very similar to a Indian which I love so much. Cumin, ginger, cinnamon, coriander, and many more. A smokey sweetness that is oh so good. Add that to a big pile of cooked up chickpeas and carrots, sprinkled with raisins, and finished off with fresh parsley. I mean, doesn't that just sound splendid? (It does because it is.) This dish makes not having much in the way of fresh food tolerable. I made a big batch and ate it all day long because you can’t got wrong with carrots and chickpeas. No, no you can’t.

To the Moroccan chickpeas and carrots.

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The stuff. Carrots, chickpeas, spice blend (cumin, ginger, coriander, cayenne pepper, cinnamon, clove), a small onion, raisins, garlic, fresh parley, and salt and pepper.

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Start with mincing garlic and chopping th onion up into small pieces.

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Toss it into a oven safe skillet, add about 1/2 cup water and set on medium heat to start to cook.

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in the meantime, cut up carrots. Rounds about 1/2 inch thick.

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once all the water evaporates from the onions, add in the spices and stir around. Let cook for a minute then add in about a 1/2 cup more of water.

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Now add in the carrots, the chickpeas (with liquid) and the raisins. Bring the liquid to a boil then transfer the skillet to the oven. Cook for about 25 minutes.

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While the stuff is in oven, rough chop up parsley.

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And once the carrots are tender, remove form oven, let cool for a few minutes, then mix in all the fresh parsley and season to taste with. salt and pepper

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Grab a bow and a fork and do it…Eat.

-C


Moroccan chickpeas and Carrots

  • 1 lb of carrots

  • 1 can chickpeas with liquid

  • 1/3 cup raisins

  • 1/2 teaspoon each of cinnamon, cayenne pepper, and ground coriander

  • 1 teaspoon each cumin and ground ginger

  • 1/8 teaspoon ground clove or allspice

  • 2 cloves garlic

  • 1 small onioin

  • I bunch parsley

  • water

  • salt and pepper

Preheat oven to 400 degrees.

Mince up garlic and chop up onion into small pieces. Place into a oven safe skillet and stick skillet on stove on medium heat. Add about 1/2 cup of water to the skillet and start to cook down the onions.

Clean carrots and cut them into 1/2 inch rounds. (Peel if you want but I don’t so..)

Once water have evaporated from skillet add in all the spices along with a pinch of salt. Let cook for a minute then add in about 1 cup of water. Also add in the cut up carrots, the chickpeas and liquid (or 2 cups cooked chickpeas and 1/2 more cup water), and the raisins. Mix around and bring the liquid to a boil. Once boiling, transfer skillet to the oven. Bake for 25-30 minutes or until carrots are tender.

Remove from oven and let cool for a few minutes. Rough chop the parsley then toss it in. Season to taste with salt and pepper. Eat.

In Vegan, side dish, pulses, beans Tags Moroccan Chickpeas And Carrots, vegan, dinner, spices, carrots, beans, chickpeas, raisins, food, grain free, plant based, healthy, oil free
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Banana Oat Cookies

April 17, 2021 Colleen Stem
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These are my cookies. I share yes, but mainly make them for my own personal pleasure. Just oats and banana, well cinnamon and salt, but basically just oats and banana. And what a fine fine cookie they make. Soft and a little chewy and taste just like banana bread and a just really freaking tasty. And what I really love to do with these cookies is make a batch and stick them in the freezer. Sometimes a little frozen cookie action is all a person can ask for , you know?

Anyways, these are the simplest of simple cookies that you really can make. And sure, some might argue that maybe they are not even really cookies but why do we care? They are frantic, easy to make, taste amazing and yes, are healthy and breakfast approved. A few cookies for breakfast? Yup, and we can be happy about it.

Now to the cookies!

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The stuff. Oats, a ripe banana, some cinnamon, and a pinch of salt.

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Place about a third of the oats into a bowl or food processor and blend for a few seconds until oats become a chunky flour texture. Add in the banana(peeled) and the cinnamon and blend until incorporated. Next add in the rest of the oats and just mix together with a spoon until completely the mixtures is completely incorporated.

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Let the mixture sit for a few minutes will you preheat the oven.

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Once oven is preheated scoop ball of dough onto a lined baking sheet . With your fingers or a fork, squish each one down a bit flat. Note. These cookies do not spread at all.

Pop cookie into oven and bake for 14-16 minutes or until golden brown.

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Out of the oven and ready to go.

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Cooling on a rake cause that what cookies need to do. And then you eat them cause that is what you need to do.

-C


banana oat cookies

Makes about a dozen smaller cookies

  • 1 very ripe bananas

  • 1 1/3 cups oats

  • a pinch of salt

  • 1/2 teaspoon cinnamon (optional)

Place about a third of the oats and the pinch of salt into a food processor or bowl (if using a hand blender) and blend until the oats have become a chunky flour texture. Add in the banana and blend until incorporated. Next add in the rest of the oats, and the cinnamon and mix together with a spoon unitl completely incorporated.

Let mixture sit while you preheat oven to 350

Once oven is preheated, scoop dough onto a parchment or splat mat lined baking sheet. Using your fingers or a fork, gently flatten each cookie (they will not spread). Place cookie into oven and bake for 14-16 minutes or until golden brown. Remove from oven and place on wire rake to cool.

Eats for a snack, a dessert, breakfast, lunch or dinner. Great smeared with a little peanut butter or chocolate. Also I love to store them in freezer. Something about a frozen banana cookie…

In cookies, fruit, Gluten Free, Dairy Free, quick and easy, Vegan Tags banana oat cookies, 2 ingredient cookies, healthy, vegan, gluten free, dairy free, oil free, fruit, no sugar, snack, breakfast cookie, simple, oatmeal, baked oatmeal
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Savory Carrot Dill Waffle Iron Fritters with Creamy Maple Mustard

April 3, 2021 Colleen Stem
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The other day I went to grab the cookie cutters out of the pantry and had to move the waffle iron out of the way. That is basically the only reason I used the waffle iron. And just like every single time I grab it out to use, I wonder to my self why the hell I don’t use it more. Maybe it’s time to move the waffle iron to a bette spot in the pantry.

So anyway these carrot waffled fritters. Theyare so so so freaking good! I could barely stop eating them before I got a chance to take a couple pictures. So simple, yet so satisfying. Carrot and dill are such a great combo and when made into a crispy fritter situation with chickpea flour and dipped into with the maple mustard. WOW! I was going to make most of this batch for the mr for dinner but I ended up eating more then half (so I ended up making him a waffled sandwich too).

I think these carrot dill waffle fritters might just be the reason the waffle iron gets a new spot in the pantry. Heck I might even leave it out for while because I am definitely making another batch (or 3 of these before I put it away)

Now to the carrots waffle fritters!

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The stuff. Carrots, a small onion, dried dill and garlic powder, chickpea flour, water, salt and pepper, maple syrup, brown mustard, vegan yogurt, and a little oil.

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Maple, mustard, and vegan yogurt get mixed together and that is that. Set aside.

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Shred carrots and onion into a bowl. Add in the chickpea flower, spices, a pinch of salt and pepper, and a bit of water and mix until evenly incorporated.

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Ready to go

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Lighy oil hot waffle iron and scoop a portion of the batter in. CLose iron and cook until the top and bottom are browned and crispy. (Use your iron settings but also check to see how the iron is cooking)

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Crispy and brown and smelling so good. Remove form iron.

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Fritters can go straight to plates or on a rack… Whatever you want.

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But eat them. Dip or cover them in the maple mustard sauce (it is so good!) and be happy.


Savory Carrot Dill Waffle Iron Fritters with Creamy Maple Mustard

serves 1-3

  • 3-4 carrots ( 2 1/2 to 3 cups shredded)

  • 1 small onion

  • 3/4 cup chickpea flour

  • 1 1/2 easpoon dried dill

  • 1/2 teaspoon garlic powder

  • salt and pepper

  • 1/3 to 1/2 cup warm water

  • 1 tablespoon REAL maple syrup

  • 1 1/2 tablespoons brown mustard

  • 1/3 cup plant based plain yogurt

  • tablespoon or so of high heat oil

Preheat waffle iron.

Mix maple, mustard, and vegan yogurt together in a small bowl and set aside.

Shred carrots into a large bowl until you have 2 1/2 to 3 cups of shedded carrot. Then shred the onion into bowl as well. Mix around then add in a pinch of salt and pepper, the dill, garlic powder, and chickpea flour.Mix tighter with lesser amount of water until everything is completely incorporated. Add a bit more water if the mixture is still dry.

To make the waffle fritters , lightly oil the iron and add a large scoop of the batter to the iron while it is hot then close and cook until the fritters are browned and crispy. Once cooked to you liking, remove the waffled fritters and place on a plate or rack and continue with the rest of the batter until it is gone.

Serve right away or warm and serve with the creamy maple mustard. Dip it in or scoop it on… It’s all good!

In brunch, dinner, Gluten Free, grain free, quick and easy, Vegan, Vegetables Tags savory Carrot Dill Waffle Iron Fritters With Creamy Maple Mustard, vegan, gluten free, dairy free, vegetable, plant based, waffle, fritter, dinner, breakfast, brunch, maple, food, easy, healthy, Brunch, easter
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Watermelon Radish Orange and Pistachios Salad

March 20, 2021 Colleen Stem
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Have you ever seen a radish as pretty as a watermelon radish?

Is it weird that I got, what’s the word… giddy at the sight of watermelon radishes at my last farm share pick up? I legit did a little jig, yelled out to the farmers that I loved them and that that farm share pick up was the best on ever!

My farmers love me, but I am pretty sure they think I am crazy. (Maybe just a little bit)

Anyways I got me some of these super beauty radishes and have been munching away on them all week. Then I made this salad because sweet and juicy oranges and creamy pistachios go so well with peppery radishes. I added in some red onion for a little more bite and flavor, gave it a simple dressing of salt, pepper, and vinegar, and ate it all up. A big bowl of color and flavors. A bowl of happiness.

Now to the salad!

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The stuff. A couple watermelon radishes, oranges (I used a navel and and blood orange) a small red onion, a handful of pistachios, red wine vinegar, and salt and pepper.

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First slice up the radishes and onion very thinly. Use a mandolin if you have one.

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Toss the radish and onion into a big bowl along with the vinegar and a pinch of slat.

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Now cut peels from oranges and then cut oranges very thinly as well.

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Add the oranges to the bowl with the radishes and onion.

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Rough chop the pistachios.

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Toast them into the salad. And then top with pepper.

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Prettiest salad ever.

-C


Watermelon Radish Orange and Pistachios Salad

  • 2 medium sized watermelon radishes

  • 2 small oranges (navel or blood)

  • 1 small red onion

  • a handful of unshelled pistachios

  • 1 1/2 tablespoons red wine vinegar

  • salt and pepper

Start by slicing the rashishes and onion pretty thin. (use a mandolin if you have one) then place into a big shallow bowl. Sprinkle with a pinch of salt and drizzle in the vinegar. Toss around

Grab oranges and cut away peels. Then cut the whole oranges as thinly as you can (You can see the segments who or cut into smaller pieces) then place into bowl with the radishes and onions. Toss around.

Grab pistachios and give the na little rough chop then toss them into the salad. Add a little black pepper to taste then give the whole salad a little toss.

Eat.

In fruit, Nuts, Raw, quick and easy, salad, Vegan Tags Watermelon Radish Orange and Pistachios Salad, salad, vegan, plant based, spring, citrus, healthy, fruit, vegetable, nuts, color
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