*This Contest is Closed*
I know we’ve been MIA for awhile and so this post that not only features 2 RECIPES but also a contest is probably blowing your freaking mind. But it’s going to be OK. Come with us if you want to live… live large that is.
Now most vegans already know Kathy Hester. Even the ones who don’t think they do – do. Kathy is the author of such vegan cookbook classics The Great Vegan Bean Book and The Vegan Slow Cooker. She’s one of those awesome vegans out there making our kitchens healthier in super creative ways. She’s also super nice too. Kathy is just an all around force for good in the universe and she has a new book out that is pretty much going to revolutionize how you look at a pretty humble grain a lot of us take for granted.
Now we love steel-cut oats in our home. They’ve played a pretty big role in our kitchen ever since we started trying to have a baby because oatmeal is a great source of folic acid and iron*. I wish this book had been out then because even in all our oatmeal experiments we never thought of taking oats and turning them into vegan sausage crumbles** but Kathy did. This recipe is just a glimpse into how inventive this book really is. It’s spicy and savory and chewy and actually super easy! Even if you’re not a DIY type – you can make this!
We’re also giving away 1 copy of OATrageous Oatmeals to 1 lucky reader***! Keeping in the spirit of simple pleasures we’re keeping this easy. To enter just leave a comment below telling us how you like your oatmeal and we’ll randomly choose one commenter on this Thursday (9/25/14) to win. Don’t worry if you’re a traditional maple syrup and raisins type or you prefer your oatmeal made into vegan meatloafs. No one is going to judge your comment. You’re in a safe space. BUT Make sure you enter your email correctly because that’s how we’re going to contact you. Seems like a weird thing to say but I gotta say it. Sorry you also have to live in the continental USA to win. Which also is a bummer but these are the times we live in.
But even if you don’t win – you can still enjoy these recipes and pick up a copy of the book for yourself!
Steel-Cut Oat Sausage Crumbles
(from OATrageous Oatmeals page 26)
1 cup water
1/2 cup steel-cut oats
2 teaspoons rubbed sage
2 teaspoons marjoram
1 1/2 teaspoons granulated garlic
1 teaspoon basil
1 teaspoons fennel seed
1 teaspoon thyme
1 teaspoon oregano
1/4 to 1/2 teaspoon salt (or more to taste)
1/4 teaspoon cayenne pepper (or to taste)
1/4 to 1/2 black pepper
1/4 teaspoon ground rosemary
Preheat oven to 350 and cover a baking sheet with parchment paper.
In a saucepan, add water and oats, bringing to a boil before lowering the heat. Cook uncovered or 10 minutes. Mix all the other ingredients in a bowl and set aside.
Uncover the oats and cook for an additional 5 minutes while stirring to release some of the moisture. Remove from the oats from heat and add the spice mixture, mixing well.
Spoon the oat mixture onto the parchment paper and try to distribute it as evenly as possible. Use a second piece of parchment paper to cover the mixture, flattening it as much as possible.
Bake for 10 minutes, and then remove the pan from the oven. Cut lines into the sausage with a spatula. You aren’t trying to move it; this just make more room for the steam to escape.
Bake for 10 minutes. Then scrape and break the sausage into pieces.
Bake for another 5 minutes until it is easily crumbled. Use as a pizza topping or freeze for another time!
We used it in a version of our stand-by Tuesday Night Dinner recipe.
Simple Vegan Sausage & Peppers Pasta
(This is our recipe – not in the book but I think it shows how awesome these vegan sausage crumbles are)
1 package medium-sized pasta shells, cooked
1 large tomato, chopped
4 medium-sized sweet peppers, sliced
1-2 cloves garlic, minced (depends on how garlicky you like it)
1/3 cup fresh baby spinach leaves
1/4 cup fresh basil leaves
2 tablespoons olive oil
2/3 cup Steel-Cut Oat Sausage Crumbles (see recipe above)
In a your largest and deepest skillet, heat your olive oil over a medium heat.
Once your oil is hot, toss in your pasta, tomato, peppers and garlic. With a spatula, carefully toss and mix your ingredients. Then toss in your spinach and basil leaves and toss again.
Once your spinach is lightly wilted, mix in your sausage crumbles and serve.
* Adding more oats to your diet can also be a way to reduce the amount of gluten you’re eating if that’s your thing.
** I could kick myself. This is such a clever idea.
***We’re not even going to make you share.