Apple Pie Oatmeal

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It’s fall, and so apples have been chief on my menu these days.  I needed to use up some apples that were getting overripe and I thought, “why not cook them with some oats in my under-used slow cooker?”  And that’s how my apple pie oatmeal was born.

I used oat groats because they are high in fibre as well as protein.  If you can’t get your hands on any oat grouts, you can use steel-cut oats (virtually the same thing only cut to reduce cooking time.  If you use steel cut oats, you still would cook them for 6-8 hours).  Next time I would add hemp seeds, pumpkin seeds, oat bran, large rolled oats and/or oatmeal to change it up a bit and make it more nutritious.

1 1/2 cups oat groats (cook and use liquid according to package directions if you want to)

2 cups PureCoconut milk beverage (or non-dairy milk of your choice)

4 apples (cored, peeled and chopped; I used 1 Royal Gala and 3 McIntosh)

A pinch of salt

1/3 cup maple syrup (to taste)

2 tsp cinnamon

1 tsp cardamom

1 tsp nutmeg

1 tsp vanilla extract

2 tbsp large shredded coconut

Oil your crock-pot/slow cooker.  Put all ingredients (except coconut) in the slow cooker and cook on low for 6 – 8 hours.

Top with shredded coconut and add more maple syrup or non-dairy milk if needed (I personally don’t like my oatmeal too clumpy). 🙂

Superfood Apple Crumble

Here it is. 🙂 Protein packed and nutritionally-dense

10 apples, peeled, cored, thinly sliced

1 can of concentrated apple juice (I used Old South)

2 tbsp tapioca granules

2 cups rolled oats and/or other flakes (spelt, kamut, millet, barley, oat bran, wheat bran)

1/4 cup unsweetened shredded coconut

1/2 Earth Balance coconut spread or vegan butter

1/4 cup coconut sugar

3 tbsp of Nutiva coconut oil

1/4 cup of Simone’s Superfood mixture (slivered almonds, chia seeds, hemp seeds, ground flax seeds, pumpkin seeds, sunflower seeds)

Cardamom (to taste)

Cinnamon (to taste)

Coriander (to taste)

In a large bowl, combine apples with melted apple juice concentrate, spices, and tapioca granules in a bowl.  Mix with spoon or your hands if you want to get messy.

In another large bowl (or medium bowl), combine oats, flakes, bran, oil, vegan spread, sugar, and Superfood mixture in a bowl with a spoon until clumpy (i.e. the oats, nuts, seeds etc clump together and the vegan butter is mixed thoroughly and evenly distributed).  This will serve as your crumble topping.

Pour the apples and juice into a large Pyrex dish (or aluminum dish).  Use a spoon or your hands and spread the crumble topping on top of the apples in an evenly distributed layer, being careful to cover all of the apples as much as possible.

Pop this bad boy into the oven (at 350 degrees) and baked for 45 mins.

Serve hot with a scoop of ice cream or eat it cold.  This makes a wonderful dessert or breakfast treat.  Enjoy!

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The filling

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The topping

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The finished product

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Easy Peasy Sprouted Mung Bean Salad

I have a sprouter!  I sprouted mung beans!  I’ve always wanted to sprout legumes etc. but the jar method looked too complicated.  My nutritionist also advised me to sprout my own beans, since the sprouts in the store could harbor bacteria.  Imagine my surprise then when I saw this sprouter being sold at the Toronto Vegetarian Food Festival for $25 with a bag of mung beans!  I couldn’t pass it up.

The mung beans took 24 hours to sprout.  I’ve never seen anything grow that fast in my life.  But now another challenge posed itself — how should I eat them?  In a salad of course! I found a can of President’s Choice mixed bean salad in my kitchen, so I opened that up and used that as the base of my salad, adding the mung beans and quinoa (cooked in vegetable stock as per the packages directions).  I also added some olive oil, black pepper, garlic powder, Herbamare et voila!  A protein-packed dinner (with Gardein on the side)!

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