|Oct. 2nd, 2012 10:39 am VeganMofo 2: Starch staples: Oats|
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My name is Julie Bernstein, and my favorite food is oatmeal.
Does that make me weird? If so, so be it! Oatmeal is the one breakfast food that is guaranteed to keep me full and satisfied for hours. Way more filling than cold cereal, toast, pancakes, tofu scrambles, you name it!
Not just any old oatmeal will do, however. I always buy old-fashioned rolled oats in bulk. Quick and instant just aren't as satisfying, and I haven't developed the taste for steel-cut.
I combine my oatmeal with unsweetened soymilk (I make my own! More on that in a future entry) and fresh fruit. My favorite fruits to add are peaches and strawberries when they're in season. In the winter I default to mashed bananas and applesauce, with a sprinkle of cinnamon.
I cook for ten minutes on low heat, and my oatmeal is ready to enjoy. Almost always, I accompany it with a cup of black tea (I'm especially partial to Adagio's Irish Breakfast) with a little turbinado sugar and soymilk.
As much as I love oatmeal, I don't eat it for breakfast every day. This week we're having a heat wave, and after my morning run I couldn't face cooking on the stove. Luckily, I found a perfect recipe, an oatmeal cookie smoothie, in my new cookbook, Everyday Happy Herbivore. That same book also has a great recipe for gluten-free oatmeal muffins.
Hooray for oats! I'll talk about other starch staples I enjoy in future VeganMoFo entries.
Thanks for sharing!
Oats are my favorite grain. There's something about the texture that's just so satisfying. I cook my oatmeal with oats, water, and a big pinch of salt, then add soymilk and dark agave when they're done.