What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

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Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

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A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

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So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

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Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

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Ryvita with tahini and fig jam.

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A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

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Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

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Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

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Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

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Peanut Butter Oatmeal Chocolate Chip Cookies

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Vegan Mofo 2013 – Post #11

What could be better than combining all your favourite cookies into one? When they are also super easy to make and pretty darn healthy as far as treats go! And they taste amazing!

Sound good? Check out these Peanut Butter Oatmeal Chocolate Chip Cookies from Oatmeal With A Fork!

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I actually used the last bits of my almond butter and peanut butter up to make these, so it ended up about half and half. Also, I just realized that I never added the stevia, but I really didn’t feel like I was missing any sweetness, so I’ll probably just leave it out next time.

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What I Ate Wednesday #138

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Vegan MoFo 2013 #6 & What I Ate Wednesday #138

IMG_3558Falafel Salad – Green leaf lettuce, broccoli sprouts, yellow pepper, cucumber, lemon juice, Sriracha, falafel burger, and hummus.

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A baked potato with hummus, Sriracha, yellow pepper, broccoli sprouts, and Daiya cheddar. With a Field Roast Frankfurter.

IMG_3595Quinoa, lime juice, Vega Antioxidant Oil, pickled jalapeños, cucumber, and yellow pepper.

IMG_3596Part of a raspberry lime mini-loaf with almonds and walnuts.

IMG_3605Chocolate Blueberry Oats – I made these as overnight oats, but really didn’t like them cold, so I warmed them up a bit. Just oats, chia seeds, blueberries, cocoa powder, and unsweetened almond milk.

IMG_3607Toasted Silver Hills Squirelly Bread with avocado, lemon dill hummus, Sriracha, broccoli sprouts, and spinach.

You May Also Enjoy:
What I Ate Wednesday #137
What I Ate Wednesday #109: Salad Love 
What I Ate Wednesday #136: Vegan In Victoria
What I Ate Wednesday #130

What I Ate Wednesday #128

It’s What I Ate Wednesday time again and I’ve got some delicious random meals to share with you! Enjoy! You can check out every one else’s WIAW posts here.

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Cheesy Smokey Spicy Black Bean SoupThis amazing recipe from Vedged Out. I’ve misplaced my notes on this recipe, but I know that this soup has awesome flavour! I pureed it about halfway, but I wasn’t a huge fan of the texture, until I stirred in some leftover brown rice. Then it was perfect! This is the best black bean soup recipe that I’ve tried and I will absolutely be making it again. I also froze half the batch and it was just as good a couple months later.
Lentil & Rice Burrito – with Daiya Cheddar Style Wedge and avocado

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Berry Green Vega Smoothie – 1 scoop Berry Vega One, 1/4 cup fresh orange juice, 1 1/4 cups water, 2 frozen greens cubes, 1/2 cup frozen blueberries, 1/4 cup frozen cranberries, 3 slices frozen banana.
Warm Brown Rice Porridge – leftover brown rice heated with some unsweetened almond milk and coconut sugar. Sprinkled with raw cacao nibs. Tastes like rice pudding, but is super fast if you have cooked rice on hand!

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Avocado Toast with Balsamic Vinegar – not so pretty this time because the avocado was too ripe to slice, but still super good!
Balsamic Cucumber Salad – cucumber, balsamic vinegar, lemon juice, Vega Antioxidant Oil, and fresh ground black pepper.

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Creamy Matcha Smoothie – 1 1/2 tsp matcha powder, 1 1/2 tsp coconut sugar, 4 frozen greens cubes, 5 slices frozen peach (1/2 a peach), 1/2 small avocado, 1/2 scoop French Vanilla Vega One, 1/2 cup unsweetened almond milk, 1 cup water.
Salad – Red leaf lettuce, cucumber, yellow pepper, arugula, and thinned out Nacho Cheez White Bean Spread. With a whole wheat naan bread.

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Apple Cinnamon Oatmeal – with almond butter
Salad Bar Salad
– spinach, romaine, cucumber, orange pepper, chickpeas, tofu, peas, carrots, green olives, banana peppers, and balsamic vinaigrette.

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Mexican Sausage Skillet – Sauteed sliced Field Roast Mexican Chipotle Sausage, yellow flesh potatoes, corn, parsley, yellow pepper. With avocado.
Salad – Mixed romaine lettuce, cucumber, lemon juice, Vega Antioxidant Oil, balsamic vinegar, cooked short grain brown rice and brown lentils, Sriracha, red grapes.

What I Ate Wednesday #112 – Oatmeal Love

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For this week’s What I Ate Wednesday post I’m going to share with you my recent oatmeal adventures. There have been a lot of cold mornings in the past couple months and I recently started making my oatmeal in the microwave, which on early mornings feels a lot easier than on the stove (plus it doesn’t leave me with a pot to wash). So, lots of oatmeal lately!

I hope this provides you with some inspiration for your next bowl of oatmeal. Enjoy!

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Sucanat & cinnamon oatmeal with (1) natural peanut butter unsweetened coconut, and home-made dried cranberries and (2) natural peanut butter, cocoa powder, and raw cacao nibs.

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3) 1/2c oats cooked with 1c water, 1tbsp sucanat, 1/4tsp cinnamon, 1/4tsp ground coriander, and 1/2tsp vanilla. Topped with 1/4 serving Vanilla Chai Vega Whole Food Health Optimizer, 2 cut up dried figs, and slivered almonds.
4) 1/2c oats cooked with 1c water, 1tbsp Nature’s Path Cranberry Vanilla Qi’a Cereal, 1tbsp sucanat, and 1tbsp cocoa powder. Topped with natural peanut butter and 1 cut up dried fig.

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5) 1/2c oats cooked with 1c water, 1tbsp ground chia seeds, 1tbsp sucanat, 1/2tsp cinnamon, and 2 chopped dried figs. Topped with hemp hearts and pumpkin seed butter.
6) 1/2c oats cooked with 1c water, 1tsp chia seeds, 1tbsp maple syrup, 1/2tsp molasses, and 1/2tsp cinnamon. Topped with slivered almonds, home-made dried cranberries, and unsweetened coconut.

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And, I know its not oatmeal, but I had this yesterday evening and it was fantastic. I will definitely be using brown rice like this again!
Leftover cooked long grain brown rice, unsweetened almond milk, cinnamon, and sucanat, heated in the microwave. Yum!

What I Ate Wednesday #112

Thanks for stopping by!

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This post was also shared with Healthy Vegan Friday #34. Go check it out!

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Pumpkin Spice Oat Cups
Pumpkin Spice Oat Cups with Pecans & Crystallized Ginger

Title, Tropical Oat Cups
Tropical Pineapple Coconut Oat Cups

Tropical Pineapple Coconut Oat Cups

Title, Tropical Oat Cups

 

Last week, I posted my recipe for Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. These Tropical Pineapple Coconut Oat Cups are the result of trying to figure out what other fruit I wanted to use, instead of pumpkin puree, and then what flavours would go well. (I think applesauce will be next.) Jem mentioned this Pineapple Coconut Bread (which we absolutely love and need to make again soon) and I immediately thought of transferring those lovely tropical flavours to our next batch of baked oat cups.

These oat cups are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks.

The pineapple and coconut flavours in these oat cups are not super strong, but the combination is still pretty darn awesome. If you’d like a strong pineapple flavour, then you may want to include some diced pineapple. The shredded coconut also gives these a chewier texture than their pumpkin counterpart.

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Tropical Pineapple Coconut Oat Cups (Yields 24 cups)
5 cups rolled oats (not quick oats)
1 cup unsweetened shredded coconut
1 tsp ground ginger
1 tsp ground coriander
2 1/2 cups pineapple puree*
5 tbsp agave nectar**
2 cups water
1/4 cup coconut oil
*For the pineapple puree, I pureed in a blender, one 398ml can of pineapple rings, along with the juice from the can. You could also puree fresh pineapple, with some water or pineapple juice if needed. 
**Maple syrup would also work, but I haven’t tried it in this recipe. I think next time I’m going to use coconut sugar (maybe 5 tbsp, plus an extra 1/4 cup of liquid).

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and coconut.
In a separate bowl combine the pineapple puree, spices, agave, water, and coconut oil.
Add the wet ingredients to the oat mixture and stir until well combined. If the mixture looks watery, just let it sit for a few minutes and the oats will soak up some of the liquid.
Divide between lined muffin tins and bake for 20 minutes.

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Store oat cups in a sealed container in the fridge. I like these best when warmed up a little, but they are also great cold or at room temperature. These also freeze very well!

Enjoy!

Both of my oat cups recipes are based on Chocolate-Covered Katie’s recipe for Breakfast Oatmeal Cupcakes To Go.

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This recipe has been linked up with Healthy Vegan Friday #33. You can view everyone else’s submissions here, here, or here.

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Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger

Not tired of pumpkin yet? (Never.)

Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)

Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!

Pumpkin Spice Oat Cups

These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.

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These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!

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These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!

Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!

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This post has been submitted to Healthy Vegan Friday #32.

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