News & Notes
- VegNews Magazine included Practically Raw on their list of 2012’s Ten Must-Buy Vegan Cookbooks! I mentioned it on Facebook yesterday, and my editor Jon talked about it on the Vegan Heritage Press blog as well. Yay!
- Remember the cliffhanger from my first wedding planning post on Rose Pedals? The conclusion, Real Vegan Wedding Planning: Trouble In Paradise, Part Two was posted this morning! Psst…the post reveals Matt’s and my wedding date, which we’ve kept secret up till now. The cat is officially out of the bag!
On Monday, I gave you a photo-packed mega-preview of my cookbook, Practically Raw: Flexible Raw Recipes Anyone Can Make. I also promised to share one of the recipes with you today. Lots of people voted, and it was a close race between the Apple Pie Oatmeal and the White Chocolate Coconut Fudge Bites. I was actually surprised, since I know I post far more sweet stuff than savory on this blog already…but apparently, you guys love your sweets! However, I promise the next Practically Raw recipe I share will be a savory one.
And the winner is…Apple Pie Oatmeal!
It’s like dessert for breakfast! This low-fat apple-pie-in-a-bowl oatmeal really hits the spot on a chilly morning. Oats contain beta-glucan, a soluble fiber that has been shown to reduce blood cholesterol levels by up to 10%—score! You get extra credit if you make this with fresh-pressed apple juice and soaked, blended oat or buckwheat groats in place of the rolled oats (see the Variations below).
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Oil-Free, Low-Fat, Raw Per serving: 270 calories, 3.9g fat (trace sat), 55.4g carbs, 6g fiber, 6.3g protein
- 1 medium apple, peeled, cored, and diced
- 1/2 cup almond milk
- 1/2 cup apple juice
- 1 tablespoon maple syrup
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Big pinch of sea salt
- 1 cup raw rolled oat flakes OR old-fashioned rolled oats
- Additional almond milk, for serving (optional)
- Combine all ingredients, except the oats and the optional additional almond milk, in a medium bowl.
- Add the oats and stir thoroughly to combine.
- Let sit for at least 10 minutes to allow the oats to soak up the liquid. If you have particularly thirsty oats, you can add additional liquid.
- Serve cold, or warm in a dehydrator for 30 minutes or in a small saucepan on the stove over low heat before serving.
- Top with a splash of additional almond milk before serving, if desired.
Almond milk: any other nondairy milk
Apple juice: filtered water plus 1 teaspoon agave nectar or stevia to taste
Maple syrup: agave nectar, coconut nectar, any other liquid sweetener, or 1 tablespoon filtered water plus stevia to taste
Apple Pie “Groatmeal”: Soak 1 cup raw oat groats in filtered water for 12 to 24 hours. Rinse and drain the groats and transfer them to a food processor. Add all ingredients (omitting the oat flakes and reducing the almond milk to 1/4 cup) except the apple, and process until smooth. Add the apple and pulse 2 to 3 times to incorporate. Serve cold, or warm in a dehydrator for 30 minutes or in a small saucepan on the stove over very low heat before serving.
Grain-Free “Oatmeal”: Although this variation isn't in the book, I realize now that I should've included an option for my grain-free friends! Follow the directions for the “Groatmeal” variation above, substituting buckwheat groats for the oats. If you need to make it grain- AND pseudograin-free, replace the oats in the original recipe with 1/2 cup chopped walnuts, pecans, and/or almonds, double the amount of apple, and reduce the almond milk to 1/4 cup.
ENJOY! Remember, Practically Raw is available for preorder on Amazon, and copies will ship in just a couple weeks. Eee!
3 years ago this week…
Black bean-avocado enchiladas
Vegan French silk pie
Tuscan white bean dip
2 years ago this week…
Nutella-stuffed peanut butter cookies
Tofu-veggie breakfast scramble
Nutty carob chip cookies
1 year ago this week…
I AM THE 2011 HOT RAW CHEF!
Almost Vegan in San Francisco, parts one, two, three, and four