Whole Grain Pancakes

Whole grain is a phrase you’ll find on many packaged items.  But no matter how bold and colorful the front of the label might be, you won’t know how truly whole your food is without reading the back of the label.  And your best bet for truly buying whole foods is to buy items that don’t have any labels at all.

These pancakes truly use the whole grain.  I like to use two grains per pancake recipe.  The first is buckwheat, because it has a thick, gelatinous quality that helps the pancakes hold together beautifully.  For the second grain, I use whatever is in my cupboard: brown rice, quinoa, amaranth, spelt.  Cover all the grains in water and a dash of apple cider vinegar before bed (this removes the phytic acid and increases the bioavailability of nutrients for you), blend up with a little water the next morning, and you have a truly delicious and nutritious pancake batter.

Like many recipes, this one is a canvas.  The most basic recipe is just grains and water- and it’s delicious.  I like to throw in flaxseeds which help the batter to bind and add a ton of nutrition in the form of omega-3 fatty acids and estrogen balancing lignans.  If you want a caramelized, golden color, you need to add a little sugar.  You can achieve this by blending them up with a banana (and you’ll have banana pancakes!) or a healthy drizzle of maple syrup.  To balance out the sugar, it’s lovely to add a little spice.  I like cinnamon, but you could just as easily throw in a pinch of cardamom, vanilla, nutmeg or clove.  A heaping teaspoon of baking powder makes the batter light and fluffy.

And then there’s maca powder.  You’ll notice that in the recipe I include it as an optional ingredient.  I hesitated with whether to include it here, as vegan food is often criticized for being elitist and unattainably exotic.  Maca is not an everyday ingredient, but I do use it in my kitchen and it gave these pancakes a delicious, malty flavor and fantastic fluffy texture.  I’ll leave it up to you decide if you’d like to invest in a bag.

Maca powder is an adaptogenic herb, meaning it helps your body adapt to stress by balancing your hormones. This study found that not only did taking maca appear to support with balancing hormones in early post-menopausal women, but it may help to increase bone density.  Maca is also a particularly great addition if you or your loved ones have adrenal fatigue, issues with your thyroid, or hormonal imbalances.  How’s that for breakfast?

Love and Pancakes,

 

 

Whole Grain Pancakes

Adapted from Sarah Britton's Revolutionary Pancakes

  • 1/2 cup buckwheat
  • 1/2 cup whole grain (buckwheat, brown rice, oat groats, etc.)
  • 1 teaspoon apple cider vinegar OR lemon juice
  • 2 tablespoon flaxseeds
  • pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1 banana OR 2 tablespoons maple syrup
  • 2 tablespoons maca powder (optional)
  • water or non-dairy milk, to blend
  • 1/2 tablespoon baking powder
  • refined coconut oil, for frying
  • For serving: maple syrup, fresh berries, toasted coconut, roasted pumpkin seeds, etc.
  1. The night before you want your pancakes, soak your whole grains by covering them in fresh water and adding 1 teaspoon of an acidic medium (vinegar or lemon juice).
  2. The morning you want to make your pancakes, drain and rinse your soaked grains. You may notice a bit of gelatinous coating from the buckwheat. That's totally normal and safe. Just rinse it away.
  3. Transfer your grains to a blender. Add flaxseed, salt, cinnamon, sweetener, maca powder (if using) and 1/2 cup of water. Blend on high until totally smooth.
  4. Look at your batter. Is it too thick? If so, add a little more water about 1 tablespoon at a time until a thick, but pourable consistency is achieved.
  5. Add baking powder and stir briefly, just to incorporate.
  6. In a frying pan, heat a knob of coconut oil over medium heat. Pour a few tablespoons of batter into the pan to create a pancake. Cook until the edges look dry and brown and many bubbles have formed (about 3-4 minutes). Flip and cook an additional 1-2 minutes. Remove from the pan. Continue until all the batter has been used.
  7. Serve with your desired toppings.

Notes

For a gluten-free diet, use gluten-free grains.

For a whole foods, plant based diet, use the banana instead of the maple syrup.

http://www.theinclusivevegan.com/whole-grain-pancakes/
Whole Grain Pancakes

Adapted from Sarah Britton's Revolutionary Pancakes

  • 1/2 cup buckwheat
  • 1/2 cup whole grain (buckwheat, brown rice, oat groats, etc.)
  • 1 teaspoon apple cider vinegar OR lemon juice
  • 2 tablespoon flaxseeds
  • pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1 banana OR 2 tablespoons maple syrup
  • 2 tablespoons maca powder (optional)
  • water or non-dairy milk, to blend
  • 1/2 tablespoon baking powder
  • refined coconut oil, for frying
  • For serving: maple syrup, fresh berries, toasted coconut, roasted pumpkin seeds, etc.
  1. The night before you want your pancakes, soak your whole grains by covering them in fresh water and adding 1 teaspoon of an acidic medium (vinegar or lemon juice).
  2. The morning you want to make your pancakes, drain and rinse your soaked grains. You may notice a bit of gelatinous coating from the buckwheat. That's totally normal and safe. Just rinse it away.
  3. Transfer your grains to a blender. Add flaxseed, salt, cinnamon, sweetener, maca powder (if using) and 1/2 cup of water. Blend on high until totally smooth.
  4. Look at your batter. Is it too thick? If so, add a little more water about 1 tablespoon at a time until a thick, but pourable consistency is achieved.
  5. Add baking powder and stir briefly, just to incorporate.
  6. In a frying pan, heat a knob of coconut oil over medium heat. Pour a few tablespoons of batter into the pan to create a pancake. Cook until the edges look dry and brown and many bubbles have formed (about 3-4 minutes). Flip and cook an additional 1-2 minutes. Remove from the pan. Continue until all the batter has been used.
  7. Serve with your desired toppings.

Notes

For a gluten-free diet, use gluten-free grains.

For a whole foods, plant based diet, use the banana instead of the maple syrup.

http://www.theinclusivevegan.com/whole-grain-pancakes/

Elvis Brownies

Do you know your neighbors?  I have to admit that I don’t know all my neighbors.  But I will find any excuse to hang out with my upstairs neighbor, Ann.

Ann is one of the most special and unique women I’ve ever met.  She is an Italian woman who grew up in Brooklyn.  She has lived in my building for 43 years and has a one eyed black cat named Buddy that she walks in the hallway on a bright blue leash (“because it looks so striking with his fur”).  She is effervescent, unpretentious and an absolute delight to share time and treats with.

A few months ago, we had a snow storm that just happened to land on Ann’s birthday.  I was stuck home and happily enjoying my cozy hermit day off.  I wanted to whip up a special treat for Ann, but I didn’t want to leave my house.  That’s when I remembered a recipe I’d seen for banana brownies.  I had bananas, peanut butter, cocoa powder and chocolate- I was set.

These brownies are ridiculously easy to make, use whole food ingredients, and are gluten-free.  You basically just throw everything together in a food processor, blend and bake.  25 minutes later you have warm, gooey, chocolatey joy.

I had Ann over for an afternoon birthday brownie celebration.  She loved them and I have no doubt that you will, too.   Remember, food is more than food- it’s about community and connection.  Make a batch and share them with your neighbors.

Love and Brownies,

 

 

Elvis Brownies

Yield: 6-9 Brownies

Adapted from Sarah Britton's Protein Rich Cacao Brownies

  • For the brownies:
  • 4 large, ripe bananas
  • 1/2 cup natural nut butter (peanut for an Elvis theme)
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla powder or vanilla extract
  • 1 teaspoon baking powder
  • 1 100g chocolate bar, chopped
  • sea salt (optional)
  • For the icing:
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons cocoa powder
  1. Preheat your oven to 350 degrees.
  2. Peel bananas and process in a food processor until totally smooth.
  3. Add peanut butter, cocoa, vanilla, baking powder and blend until smooth. You may need to scrape down the sides with a spatula a few times to make sure everything is well incorporated.
  4. Add 1/2 the chopped chocolate bar and pulse a few times to incorporate.
  5. Pour the batter into an 8x8 greased baking tin. Sprinkle remaining chocolate and sea salt on top.
  6. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  7. Allow the brownies to cool completely before icing. While you're waiting for the brownies to cool, mix together coconut oil, peanut butter, maple syrup and cocoa powder until totally smooth.
  8. Once the brownies have cooled, pour over the icing and smooth to the edge. Allow the icing to set before slicing.
  9. Share with a neighbor and enjoy!

Notes

For a peanut allergy, use almond butter, sunflower seed butter, or tahini.

For a whole-foods plant based option, omit the chocolate bar and add cacao nibs.

http://www.theinclusivevegan.com/elvis-brownies/

 

Power Latte

PubMed is my new favorite website.  Since my lovely friend Kaitlin was diagnosed with ALS, I have been spending a lot of time browsing through the National Library of Medicine, reading every peer-reviewed article I can find about non-drug based interventions to autoimmune disorders.

What I see echoed again and again through the pages of these articles is this: food is medicine.  Whole plant foods have an incredible power to heal the body.   Of course, there is no known cure for ALS.  But there is a wealth of information available about cellular similarities among people with autoimmune diseases and food-based therapies that may offer meaningful interventions.

Turmeric is one of these seemingly magical, medicinal foods.  It has a wonderful ability to help neutralize free radicals- those pesky extra electrons floating around which create a cascade of volatility in your body.  Antioxidants, like those found in turmeric, stop oxidative stress in it’s tracks by grabbing those extra electrons.  And if you eat turmeric with a dash of black pepper, it increases the bioavailability of the available nutrients, magnifying it’s impact.

As enlightening as these research articles may be, they don’t come with recipes.  In reading about the health benefits of turmeric for all people, and especially those with autoimmune disorders, I wanted to come up with a delicious antioxidant power latte.  This latte not only uses turmeric in it’s most bioavailable form, but it also takes advantage of the antioxidant powerhouse, the goji berry, which contains high concentrations of melatonin– a powerful antioxidant for the brain (especially wonderful for those with ALS).

This latte is medicinal and delicious.  It uses a combination of medicinal herbs and whole plant foods to offer a yummy, antioxidant boost to your daily diet.

Love and Healing,

 

 

Power Latte
  • 1 cup non-dairy milk
  • 1 inch fresh turmeric, sliced OR 1/2 teaspoon ground turmeric
  • 1/2 inch fresh ginger, sliced
  • 1-2 medjool dates, pitted
  • 1/4 cup goji berries, soaked (to soften)
  • 1/8 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • pinch of black pepper
  • cinnamon, for serving
  1. In a blender, combine milk, turmeric, ginger, dates, goji berries, cardamom, vanilla, sea salt and black pepper until totally smooth.
  2. Pour the mixture into a small saucepan and warm through.
  3. Pour your latte into a mug and dust with cinnamon.

Notes

For a nut-free latte, use soy, rice, or seed milk.

http://www.theinclusivevegan.com/power-latte/

Whipped Truffle Mash

Is it just me, or do you also occasionally just want a giant pile of mashed potatoes for dinner?  If so, this is your dish.  It’s steamed vegetables whipped in a food processor with a heavy drizzle of truffle oil until it becomes a silky smooth pillow of plant powered goodness.

This is an amazingly fast, versatile and delicious vegetable mash.  Since most of us are used to the pale, creamy color of mashed potatoes, I’ve used cauliflower and turnips in this recipe.  But you could truly use any starchy vegetable:  celeriac, jerusalem artichoke, sweet potatoes, etc.

Love and Comfort,

 

 

Whipped Truffle Mash
  • 1 head cauliflower, broken into florets
  • 1 large turnip, peeled and cubed
  • 2 tablespoons truffle oil
  • sea salt and black pepper, to taste
  1. Steam the cauliflower and turnip until they are soft and easily pierced with a fork.
  2. Transfer your steamed veggies to the food processor. Add the olive oil, salt and pepper and blend until silky smooth. You may need to scrape down the sides a few times in order to blend everything thoroughly.
  3. Serve immediately.
http://www.theinclusivevegan.com/whipped-truffle-mash/

Mushroom Pâté

I love French food.  I had the amazing fortune to study abroad in Aix en Provence, and find myself returning again and again to this beautiful country.  I am captivated by their culture, especially their food culture.   Meals are transcendental celebrations that synergistically elevate ingredients into sublime territory.

But French food is not always vegan friendly.  Let’s talk about pâté.  It’s a rich, spreadable meat paste.  What makes it delicious is the savory, fatty richness of the whole thing.   It’s easy to replicate this with plant ingredients.

This pâté has all of the savory richness of the traditional recipe with none of the harm.  Walnuts provide richness, lentils provide body, and mushrooms provide umami.  Whizz them all up in the blender with a few spices and you have a delicious, spreadable French treat.  Pour yourself a glass of wine and enjoy!

Bisous,

 

 

Mushroom Pate

Yield: 4 cups

Adapted from David Lebovitz's Faux Gras

  • 4 tablespoons olive oil, divided
  • 1 small onion peeled and diced
  • 10 ounces white button mushrooms
  • 2 cloves garlic peeled and minced
  • 1 tablespoon dried herbs de provence
  • 1/4 cup port wine (or other red wine)
  • 2 cups cooked green lentils
  • 1 cup toasted walnuts
  • juice of 1 lemon
  • 1 tablespoon tamari
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • sea salt and black pepper, to taste
  1. In a large skillet, heat one tablespoon of olive oil over medium high heat. Add onions and sautee until caramelized. Add the mushrooms, garlic and herbs and cook, stirring occasionally until they are starting to stick to the pan. Deglaze with the port wine. Set aside.
  2. In a food processor, pulse together lentils, walnuts, lemon juice, tamari, sugar , cayenne and remaining oil until smooth. Add the mushrooms and continue processing until smooth. Taste and season accordingly.
  3. Transfer to mixture to small ramekins. Chill in the refrigerator until ready to serve.

Notes

For a nut allergy, use sunflower seeds in place of walnuts.

For a soy-free option, omit the tamari and replace with sea salt.

http://www.theinclusivevegan.com/mushroom-pate/

Peach and Cardamom Cake

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My dear friend Meaghan turns 30 on Tuesday.  Meaghan is one of the kindest, wisest, wittiest women I know.  She has been a brilliant spot of light in my life for years, and I am incredibly honored to call her my friend.

Meaghan also loves cardamom more than anyone I’ve ever met.  And as far as I’m concerned, she invented the combination of cardamom and peaches.  A few months back when we had a beautiful bunch of fragrant peaches, I was inspired to create a recipe for Meaghan’s special day.  It’s tender, moist, and looks like a celebration.

Happy birthday, sweet friend!  I am thankful to have spent my 20s learning from you, and can’t wait to see what the next decade will bring.

Love and more love,

Peach and Cardamom Cake

Yield: 8-12 servings

  • 6 tablespoons grapeseed oil
  • 1 1/4 cup sugar
  • 2 large fresh or frozen peaches, thinly sliced
  • 2 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cardamom
  • 1/2 teaspoon sea salt
  • 1 can coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon rose water (optional)
  1. Preheat oven to 350.
  2. In the bottom of a lined cake tin, drizzle 1/2 tablespoon oil and 1/4 cup sugar. Arrange the peaches on top of the sugar in a pretty spiral. This will be the top of the cake when you're done.
  3. In a large mixing bowl, whisk together remaining sugar, flour, baking powder, baking soda, cardamom, and sea salt until combined.
  4. Pour in the coconut milk, vanilla extract and vinegar, and mix to combine.
  5. Pour the batter over the peaches. Bake for 50-60 minutes, until a toothpick inserted comes out clean.
  6. When the cake has cooled, run a knife around the edge to loosen the cake from its tin. Place a plate on the of the tin to catch the cake, take a deep breath, and flip the whole thing over. Give the tin a little giggle to release the cake, and peel away the lining.
  7. Slice and enjoy!

Notes

For a gluten-free cake, use an all purpose gluten free flour in place of the whole wheat flour.

http://www.theinclusivevegan.com/peach-cardamom-cake/

The World’s Best Chocolate Chip Cookies

My beautiful friend Kaitlin loves cookies more than anyone else I’ve ever met.  In our thrifty college, we would take cups of butter from the cafeteria back to our dorm room kitchen to whip up shortbread cookies and jam thumbprints.   And every year for the past 10 years we’ve made hundreds of cookies and other sweet treats to celebrate New Year’s Eve.

For health reasons, Kaitlin is experimenting with a gluten-free diet.  At first, she was reluctant.  After all, food is more than food.  Food is comfort and culture, familiarity and family.  Sure, you can buy expensive, highly processed gluten free cookies at many grocery stores and coffee shops, but they often taste like a mere shadow of the real thing.

So I wanted to make Kaitlin the most amazing, delicious cookie imaginable that just happened to be gluten-free.  I played with this recipe, modifying and tweaking it, in the hopes of creating the simplest and most delicious cookie imaginable.  And it worked!

When she first tried them, her whole face lit up like a Christmas tree.  These are soft, chewy, buttery, rich, chocolatey and delicious.  And they happen to be vegan, gluten-free, paleo, and free of refined sugar.

Chocolate chip cookies for the win!

Love and Possibilities,

 

 

The World’s Best Chocolate Chip Cookies
  • 2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 3.5 ounce bar chocolate, chopped
  1. Preheat your oven to 350 degrees.
  2. In a bowl, stir together almond flour, baking powder, and salt.
  3. Mix in maple syrup and vanilla and stir until the dough forms a sticky paste.
  4. Fold in chopped chocolate.
  5. Scoop out about a tablespoon of dough. Roll it between your palms to create a little dough ball, then flatten slightly. These cookies will not spread; they will be the same shape when you take them out of the oven as when you put them in.
  6. Bake for 12-15 minutes, or until the edges are golden.
http://www.theinclusivevegan.com/worlds-best-chocolate-chip-cookies/

Avocado Shake

avocado-milkshake

Happy New Year!  

I love the clean slate feeling of a fresh year.  I love the opportunity to reflect on all the wonderful things that happened the year before and wonder, with anticipation, what new friends and new adventures the new year will bring.

And I love new years resolutions.  I first became vegan because of a new years resolution.  I was doing a different challenge every month for a year, and my friend Julie asked if I’d like to go vegan with her for a month.  It sounded fun, so I figured I’d give it a try.  And that was the starting point of this beautiful adventure.

Many people use new years resolutions to set unrealistic goals and then self flagellate when they don’t achieve them.  I really see no point in this.  You have this blank page of a year- why muddy it with your own self loathing?  If you want to set a new years resolution at all, think about something you are curious about.  What would it look like to start exploring it?  What would be the first step?  Start there and see where the journey takes you.

This Avocado Shake is something I’d forgotten about until recently.  I was flipping through images from early drafts of my cookbook (another new years resolution project).  This shake didn’t end up making the final cut, but it’s the perfect type of new years recipe:  healthy, fast, easy.

It may sound strange, but I promise you it isn’t.  It’s actually a very common Brazilian recipe.  Brazilians blend avocados with milk and sugar;  I blend them with coconut milk and a little agave or coconut nectar.  This is a great recipe to make the morning after a long, indulgent night.  Avocados make the shake thick and creamy, while adding lots of fiber, vitamin k and vitamin e.  Coconut adds lots of medium chain triglycerides and a tropical flavor.

It’s a perfect recipe, no matter what diet you’re on.  Though it is an especially great recipe for my loved ones who are managing their neurological diseases through diets rich in veggies and coconut!

Love and Happy New Year,

Amanda Signature

 

 

Avocado Shake

Yield: 1-2 servings

This makes quite a thick shake. But the beauty of the recipe is that you can adjust any ingredient to suit your preferences. If you like it thinner, add more coconut milk. If you like it sweeter, add some ripe banana, one medjool date, or a little extra coconut nectar. If you want to add some extra veggies, through in a handful of spinach- it will yield a bright green color. Enjoy!

  • 1 ripe avocado, pitted
  • 1 1/2 cups coconut milk
  • 1 teaspoon vanilla extract
  • handful of ice
  • 1/2 tablespoon agave, coconut nectar, or maple syrup (optional)
  • pinch salt
  1. Blend all ingredients until totally smooth.

Notes

For a paleo diet: use coconut nectar.

For a whole foods plant based diet: replace the liquid sweetener with a medjool date or 1/2 ripe banana.

For a raw foods diet: use the meat and water from one young coconut.

http://www.theinclusivevegan.com/crispmas/

 

Apple and Blackberry Crisp

apple-blackberry-crumble


What’s your favorite holiday tradition?  Crispmas is fast becoming one of mine.  It’s a tradition that Eric and I have had for a few years, and it’s really quite simple:  we eat fruit crisp for breakfast to celebrate Christmas.

This recipe is incredibly flexible.  Use any fruit you like- fresh or frozen.  Eric loves apples, and I love blackberries, so that’s how this came about.  But you could just as easily to peach and blueberry, pear and cherry, or pure strawberry.

If you want to be really decadent, yo can serve this with a scoop of ice cream.  I like the Coconut Bliss brand, but there are lots of great non-dairy ice creams available.  If you wanted that cool and creamy contrast without the indulgence, you could also serve it with a little yogurt.  Nancy’s is my favorite brand of soy yogurt,  but there are tons of options out there.  I’ve also seen almond and/or coconut based yogurts at my local market, which would be great if you are sensitive to soy.

This recipe comes from The Breakfast Chapter in my cookbook, The Inclusive Table.   It is a free e-book filled with my favorite recipes.  Feel free to head over, download and digitally dog ear it up!

Love and Happy Holidays,

Amanda Signature

 

 

Apple and Blackberry Crisp

Yield: 4-6 servings

  • Fruit base:
  • 2 cups blackberries, fresh or frozen
  • 2 large apples, peeled, cored and chopped
  • Juice of 1 lemon
  • 2 tablespoons vegan cane sugar
  • 1 tablespoon whole wheat pastry flour
  • Crisp topping:
  • 6 tablespoons whole wheat pastry flour
  • 6 tablespoons plain instant oatmeal
  • ¼ cup vegan cane sugar
  • 1 teaspoon ground cinnamon
  • pinch of sea salt
  • 1/4 cup refined coconut oil
  1. Preheat oven to 400 degrees.
  2. For the fruit base: In a bowl, toss blackberries and apples with lemon juice, sugar and flour. Pour into a 9x9 casserole dish.
  3. For the crisp: In a separate bowl, combine flour, oats, sugar, cinnamon and salt. Add the coconut oil and cut the fat into the dry ingredients with your fingers until a crumbly texture forms. You could also do this by pulsing the ingredients together in a food processor. You are looking for some large and some small lumps.
  4. To assemble: Pour the crisp evenly over the fruit base. Bake for 30 minutes or until the crust is lightly golden. Serve warm and runny, or allow to cool and set before serving.

Notes

For a gluten allergy, use your favorite gluten free flour.

If refined sugar is not your thing, you could use coconut sugar or maple syrup in it’s place.

http://www.theinclusivevegan.com/apple-blackberry-crisp/

White Miso Oatmeal

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Weddings are the only times I find it challenging to eat vegan, but brunch can be pretty uninspiring.   Brunch menus are full of eggs, bacon, and sausage.  Even pancakes and crepes tend to be filled with eggs and milk.  Of course, there’s always something to get- a fruit plate, bagel with peanut butter, or toast and jam- but most brunch spots are lacking in innovative, plant based options.

Savory oatmeal is an innovative, hearty and satisfying brunch option that I love to make at home.   The base is simple:  rolled oats, white miso, and coconut milk.  You could use whatever miso you like, but I like using a mellow white miso as it is the perfect mix of sweet, salty, and savory.

Now that you have your porridge canvas, options are endless.  This is a particularly forgiving base for leftovers.  I topped mine with a handful of walnuts, leftover sauteed mushrooms, and chives.  But you could easily toss in some sauteed greens, leftover roasted vegetables, sliced radishes.  Whatever you have on hand, and whatever you crave, is perfect.

Love and Brunch,

Amanda Signature

 

 

White Miso Oatmeal
  • 1/2 cup rolled oats
  • 1 cup water
  • 1 tablespoon miso
  • 1 tablespoon full fat coconut milk, or other nondairy milk
  • Optional toppings: cooked mushrooms, cooked greens, roasted vegetables, walnuts, chives, radish
  1. In a small saucepan, bring oats and water to a boil. Reduce to a simmer, and continue to cook until the oats have swelled and softened.
  2. Turn off the heat, and stir in the miso and coconut milk.
  3. Cover the pot and leave for an additional 2-3 minutes.
  4. Top with any of your desired toppings and serve.
http://www.theinclusivevegan.com/white-miso-oatmeal/