museli

  • 1/3 cup Cacao nibs
  • 1/2 cup Dried fruit
  • 3 cups Rolled oats
    2 tbsp flax meal
    2 tbsp sesame seeds
    2 tbsp hemp hearts
    2 tbsp wheat germ
  • 1/2 cup Almonds
  • 1/3 cup Chia seeds
  • 1/2 cup Coconut flakes
  • 1/2 cup Pumpkin seeds
    1/2 cup sunflower seedS

  • Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.
  • Next, remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.
  • Finally, transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.

For a Single Serving of Soaked Muesli:

  1. Combine all ingredients in a glass jar or tupperware container and stir well; refridgerate for at least 3 hours, preferrably overnight.
  2. Top as desired and serve chilled. If you make this recipe ahead of time, it will last for 5-7 days in the fridge.

vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen

Instant pot apple crisp from centercutcook.com

  • 5 medium sized apples, peeled and chopped into chunks
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 4 tbsp butter
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
  • Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
  • Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
  • Use a natural release. Let sit for a few minutes, the sauce will thicken.
  • Serve warm and maybe top with vanilla ice cream.

Blueberry Breakfast Bake from 12tomatoes.com

  • 3 cups fresh blueberries
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/2 cup slivered almonds, optional, plus more for garnish
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
  3. In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
  5. Transfer mixture to greased baking dish and place in oven.
  6. Bake for 30-35 minutes, or until oats are tender and cooked through.
  7. Serve warm, sprinkled with more almonds, and enjoy!

 

Chickpea Burgers

  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
  • Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
  • Tip: This burger mixture freezes well for later use.

Easiest berry crisp from whole foods

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  • 6 tablespoons unsalted butter , at room temperature, plus more for the baking dish
  • 1 1/2 pound (about 5 cups) mixed berries , such as chopped strawberries, blackberries, blueberries and/or raspberries
  • 1/3 cup plus 1/4 cup dark brown sugar , divided
  • 3/4 cup all-purpose flour , divided
  • 1 cup old-fashioned or quick-cooking oats

Preheat the oven to 375°F. Lightly butter an 8- or 9-inch-square baking dish or 9-inch pie plate.

In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.

To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.

Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.