Thus, many of my pear recipes are desperate, elaborate concoctions to attempt to make them palatable to me. Today’s strategy: poaching. In chocolate. Mocha chocolate, to be exact.
And then dousing it all in tahini.
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You can tell by the fact that I’m posting on Sunday that I have a special announcement today.
I love blogging. I do a lot of writing (did you see my published article on Thought Catalog???), but blogging allows me a constant, structured, uncensored outlet for my writing. Seeing my “fanbase” (quotes added because I feel unworthy to call it that) grow steadily throughout my blog’s three and a half years has been such a blessing.
However, I’ve noticed something. You guys don’t comment much. As I peruse other blogs, even ones with fewer followers than mine, I see a slew of comments on each post. Why are my posts not receiving comments? Hmm. . . Being trained in data-driven education, I can infer that people are less likely to comment if they so nobody else is commenting, and they are more likely to comment if they see it’s what everyone else is doing. Perhaps I have not done my part as the blog host to create a culture of commenting.
Why does it matter? Because comments are fun. They give me motivation and push my creativity. The also give me valuable feedback about how my recipes turn out in YOUR kitchens. They also show which recipes you guys are more interested in, and which you couldn’t care less about. This is all valuable data for me.
For every FIVE comments that you post on ANY recipe/post (including the Oatmeal Enthusiast series, Saturday round ups, and Weekend Musings) between TODAY and November 14th at 11:59 PM EST, you will receive one point.
As you can see from the last example, they need not be lengthy, but Cassie was explicitly responding to the conversation within the post.
You have until Nov. 14th at 11:59 PM. 🙂
First of all, this is an overnight recipe, so you enjoy it cold, like you would an actual mojito. Second of all, I went with grated zucchini instead of banana . . . because you guys LOVE zucchini in your oatmeal. Yes, I hear you. You love your #zoats.
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I also happened to have a large pint of blueberries on hand. I don’t trust berries, so whenever I have them, I try to use them as fast as possible. Thus, this combo was born. It’s not the most inspiring tale, but it’s the final result that matters. Continue reading
Hello fellow oatmeal lovers! My name is Wendy Werneth, and I’m thrilled to be back here at the Oatmeal Artist. And this time with the extra honour of being chosen by Lauren as the Oatmeal Enthusiast of the Month! If you caught my guest post “How to Make Oatmeal Anywhere” back in June, then you already know that I love to travel. I mean, I really love to travel. When you add it all up, I’ve spent about five years on the road and have so far visited nearly 100 countries.
My love affair with oatmeal is more recent and really only flourished in the last year or so. It was part of a general interest in healthier eating, which ultimately led me to adopt a vegan lifestyle. I was hesitant to make that leap at first because I thought being vegan would make travel difficult, but it hasn’t! In fact the truth is, it has made travel even more fun.
I love seeking out naturally vegan foods wherever I go, and it really gives me the chance to delve deep into the local cuisine and food culture of the places I visit. Eager to show the rest of the world how wonderfully fulfilling vegan travel can be, I started my own blog, The Nomadic Vegan, where you can follow my adventures and get insider tips on the best vegan dining experiences around the world. If you have any questions about travel as a vegan, please get in touch, I’d love to help!
I have to admit that when it comes to oatmeal I’m generally not as adventurous as I am in my travels – I usually just make one of Lauren’s recipes for my daily bowl of oats. For my week as Oatmeal Enthusiast though, I thought it would be fun to make recipes highlighting some of the countries I’ve travelled to, using ingredients typically used in those countries’ cuisines.
This savoury bowl of steel-cut oats flavoured with tomato paste is chock full of some of my favourite Mediterranean ingredients: artichoke hearts, sun-dried tomatoes, roasted red peppers, cherry tomatoes and black olives, with pine nuts sprinkled on top. It’s like a gourmet pizza in a bowl! Continue reading
Yes, I’m a strictly dairy-free herbivore. However, I chose to make my blog as welcoming to all diets and lifestyles as possible. Thus, this post includes information on cow’s milk as well as plant-based milks.
And I promise to be as objective as possible because I’m a loving and tolerant vegan.
You see, when I first started The Oatmeal Artist, I was a vegetarian. A lactose intolerant vegetarian, but a vegetarian nevertheless. I drank almond milk (occasionally soy) at home, but wasn’t against using cow’s milk when I cooked at my parents’ home.
As a college student, I found almond milk expensive. It “appeared” similar to the cost of cow’s milk, except it comes in a 1/2 gallon size, thus making it deceptively pricier. This was in 2011 and in rural South Dakota, when (and where) the demand for nondairy milk was still low. To save money, I never made oatmeal entirely with milk. My method was always 1/2 almond milk, 1/2 water. Because of this, I had the benefit of creamy almond milk, but my 1/2 gallon carton lasted twice as long. This is why every recipe details that I mixed milk and water.
Since those days, I have learned several important points about milk vs. water. *Note: when I say “milk,” I mean any type of milk: plant-based or not.* Continue reading
I have minimal experience with papaya. Since I love mango and pineapple, I just assumed papaya would be like that. One day back in my Newark life, my roommate and I bought a tub of pre-cut papaya. We were so stoked to bring it home and try it.
Ugh, what a disappointment. Maybe it was because it was pre-cut (and thus not “fresh”). Maybe it was because I expected it to taste like mango. Maybe it wasn’t totally ripe when it was cut. Or perhaps I just had really picky tastebuds at the time. (The last option is a definite possibility.)
But now, back to 2015, I made this:
And it was spectacular. Continue reading
But this one’s simple. Super simple.
The beauty behind a recipe like this is that you can top it with anything. Sure, I kept it basic for the photoshoot, but a humble peach + poppy seed base allows for a multitude of unique toppings. So often I resort to my banana base, but here is another base that is equally adaptive. Continue reading
I reached out to various readers with children (including my own sister) for how they feed their kids with oats. I asked for anything: stories, tips, recipes. This is what I have for you. 🙂
2 cups milk (I almost always use almond milk, but have used coconut milk and very rarely, I use cow milk.), 3/4 cup of quick oats. This serves 3 people. For every additional person at the table I add 1/4 cup oats and a 1/2 cup of milk. I use quick oats because I have a toddler who wakes up hungrier than a raptor and I just can’t wait more than 5 minutes to give him breakfast! I put the oats and milk into a pot, crank it to boil, and stir. When it’s boiled for 3-5 minutes, I remove from stove. This is when you can stir in any flavourings or toppings! Enjoy!
. . .works really well for guests or picky eaters. Make a base oatmeal and set out “toppings” and sweetener. I make a creamy oatmeal base and then set out honey, maple syrup, and brown sugar for the sweetener. Then for toppings I put graham crumbs, peanut butter, cocoa powder, coconut, Oreo crumbles, bananas, peaches, cherries, raspberries, and blueberries (mostly whatever fruit is in season, or frozen/thawed fruit in winter).
Alright, good. We’re past that. Moving on.
So my first attempt at tahini was not the groundbreaking experience I had hoped for. As it turns out, tahini is not peanut butter. It is not rich like peanut butter. It is not warm and cozy like peanut butter. It is neither sweet nor salty like peanut butter. In fact, it’s pretty darn bitter. It’s kind of like creamy sesame oil with a bitter aftertaste.
(I’ve totally convinced you to try it, right?) Continue reading
