baked blueberry oatmeal

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk (or another unsweetened plant milk)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons maple syrup
• 1 cup blueberries (fresh or thawed frozen blueberries)
• 
  

Instructions

Preheat oven to 375 degrees Fahrenheit.
Mix all ingredients thoroughly in a 4cup baking bowl. Bake 45 minutes or until the top is slightly browned. Serve with a sprinkle of cinnamon and more almond milk. Yum.
This recipe came from Rip's blog- Engine 2. He makes it in 4 ramekins. I didn't have ramekins.
The more pudding like feel is very different that my hockey puck oatmeal.

Note - This oatmeal is best the day it is cooked. I have refrigerated and microwaved it but it's simply not even close.

kale pesto

I am always trying to sneak more cruciferous veggies into my day and honestly I was a little skeptical when I saw this recipe. Messing with pesto should be sacrilegious, so I thought. But then I followed the recipe and made two small changes and there we are- a total yummers. My changes were: add nutritional yeast and double the  garlic.  I used the pesto as is with pasta and then I mixed it with my left over ratatouille. Paul (my husband) said, "You are going to remember this one, right?" Let me explain- every day is a new experience  in this kitchen. Unless I put my recipe in the blog the chance of it being repeated is pretty low. ha!
The original recipe came from one of my all time favorite cookbooks My Beef with Meat. I just love Jane Esselstyn's recipes!

2 cups kale, stripped and cooked
1 1/2 cups walnuts
4 garlic cloves
1/2 cups water or more to consistency
zest of a lemon
juice of a lemon
1 1/2 cups fresh basil
1/2 cup nutritional yeast

preheat oven to 350
Place kale in large pot with 1 inch of water. Cook for about 5 minutes. Set aside and drain
Toast walnuts in oven for about 5-7 minutes. Watch them closely so they don't burn.

Place toasted walnuts in food processor, chop. Add drained kale.
Blend. Then add garlic, lemon zest, lemon juice,  and basil. Blend.
Add nutritional yeast. Blend and add water or more lemon juice as necessary.

Enjoy!
Thanks Jane!

vegan cornbread

Vegan Cornbread (as requested from Agne)

·       1 1/4 cup cornmeal

·       1 cup whole wheat flour

·       1 cup non-dairy milk (I used almond)

·       1TB to ¼ cup sugar -depending how sweet you want it

·       2 tablespoons vegan butter, melted 

         ½ very ripe banana (I used a frozen one since it what was available- don't use a greenish one)

·       1 tablespoon baking powder

·       1/2 teaspoon salt

·       3/4 cup corn kernels, frozen

Instructions

1.    Preheat your oven to 400F and lightly grease a 8" x 8" pan.

2.    In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. Add the corn kernels in last.

Bake for 20-25 minutes