Tag: cooking

Officially my most favorite breakfast. Ever.

Eating a whole-foods, plant-based diet often means we choose to forgo enjoying some great-tasting foods (boeuf bourguignon, anyone?). Other times, our way of eating leads me to a dish that is so amazingly awesomely good that basically I could eat it every day for the rest of my life and never, ever, tire of it. Really. Never.

Let me count the virtues of the breakfast marvel we discovered this week, starting with the flavor. It’s creamy without being fattening, lightly fruit sweetened, ever so slightly tangy, and full of soft oaty goodness. Then there’s the a.m. prep time – VIRTUALLY ZILCH! That’s right, all you have to do is stumble into your kitchen, open the fridge, and eat. All the time you saved not making breakfast in the morning can now be used to savor a second cup of coffee or tea while gazing out the window at the morning rainbow. What?! You don’t see a rainbows every morning? Clearly, you have not eaten what I am about ready to share with you.

That’s right; this isn’t some big tease. Nope! Call me generous, because I’m going to give you the recipe so you can have breakfast bliss every day your heart desires. Just don’t call me if there’s a run on canned pineapple and oats at your local grocery store.

Overnight Pineapple Oats
Serves 2

1 cup rolled oats (not instant)
1/2 cup crushed pineapple
3/4 cup unsweetened soy milk
1 banana (or 1 cup of other chopped fruit)
1/4 cup chopped nuts
raisins or other dried fruit (optional)

The night before, combine the oats, pineapple and soy milk in a bowl and put it in the fridge. In the morning, top with the chopped fruit and nuts. Bon appetit!

Per Serving: 382 Calories; 14g Fat (31.0% calories from fat); 13g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 16mg Sodium.  

Black-eye peas, Indian style

It’s still 2010, but I’m already looking forward to one of the tastiest traditions associated with New Year’s Day: eating a steaming bowl of black-eye peas.

Photo courtesy of MzScarlett

Most people combine them with rice in some form of spicy Hoppin’ John. I’ve been on an Indian food kick lately, and you know how much I love salads. So when I found the following recipe from 5 Spices, 50 Dishes I knew it was just the thing for our table.

Black Eye Pea Salad with Ginger and Red Onion

1 1/2 c dried black eye peas (or 2 cans black eye peas, drained)
1 c chopped tomatoes
1/2 c chopped red onion
1/4 c chopped cilantro
2 tbsp lime juice
1 tsp freshly grated ginger
1 serrano chile, minced
1 tsp cumin
1/2 tsp cayenne
1 tbsp canola oil
1/4 tsp mustard seeds

Place dried beans in a pot and cover with water. Bring to a boil and cook for approx. 30 minutes, or until soft. Drain and cool.

Toss the drained black eye peas with the tomatoes, onion, cilantro, lime juice, ginger, serrano, cumin, cayene, and salt to taste.

Heat the oil over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds have finished sputtering, pour the oil and seeds over the pea mixture and toss to combine.

Serve cold or at room temperature.

Update: This was REALLY good, served over a pile of steaming collard greens and a slab of homemade naan. It definitely tasted a bit Mexican until the mustard seeds were added.

So far so good!

Since Christmas, I’ve made a batch of adzuki-squash soup, a pot of cauliflower-tomato soup, and a whole mess of garbanzo beans without mishap. Cooking with a pressure cooker is surprisingly easy and uneventful.