Popular Porridges
Tag Archives: chestnut
Fudgy Chestnut Oatmeal
Chestnut puree strikes again! You didn’t think I would make you make (or buy) an entire jar of chestnut puree and then not give you any more recipes to use it up, did you?
Meet the newest member of the fudge family: this Fudgy Chestnut Oatmeal is most similar to Sweet Potato Fudge Oatmeal; it has a similar earthiness and thick creaminess. It also requires a generous dose of maple syrup.* Whatever you do, don’t skip the sweetness–and this is coming from someone who doesn’t have a sweet tooth.
*You could also try using chopped dates to sweeten it instead. I haven’t tried this myself because I find dates to be a tad too expensive for my grad school budget. Le sigh.
Eggnog Oatmeal with Apple-Cranberry-Chestnut Compote
This is actually two recipes in one. The Eggnog Oatmeal could be eaten alone or topped with anything, and the Apple-Cranberry-Chestnut Compote could be added to any oatmeal you want! I just chose to pair them together.
Although I have made an oatmeal with eggnog before (in overnight form), I wanted to try it again in a new way. In particular, I wanted to try it with zucchini. 🙂
You could use any eggnog for this, storebought or homemade. I used SoDelicious coconut eggnog (this is not a sponsored post). I like to use coconut-based eggnog because coconut is the richest of the plant-based milks. I can’t imagine drinking eggnog made from rice milk or almond milk since eggnog is supposed to be thick and rich and creamy. But to be fair, I have never even tried rice- or almond-based eggnogs. Maybe they’re amazing. I don’t know and I probably never will. 🙂 (more…)
10 Oatmeal Recipes for Thanksgiving Leftovers
I know I haven’t posted a new recipe since Tuesday, but I decided it was vital for me to spend this week relaxing and exploring the city with my sister, who is visiting from Minnesota. Instead of posting a new porridge today, I created a round-up of all the recipes you could make using some of your potential leftovers from Thanksgiving (which, by the way, is my FAVORITE holiday…even as a herbivore!).
I have so much to be thankful for…seemingly more so than previous years! I’m thankful to have “made it” in this city. I’m thankful to finally be a teacher. I’m thankful for plant-based options popping up more and more at restaurants around the city. I’m thankful for peanut butter on a genuine NY bagel. I’m thankful for this blog and the joy it brings me every week, as well as the love and support given to me by Country Choice Organic. I’m thankful for sauteed kale (because JEE-ZUSS it’s so good). I’m thankful for warm fleece jackets, hot tea, electric blankets, and space heaters. I’m thankful for my family, friends, and everyone who reads my blog (YOU)!
Recipes for Thanksgiving Leftovers
Do you have leftover chestnuts sitting in the fridge? I don’t know about you,
but I don’t know many uses for chestnuts. Putting them into a creamy, chocolaty porridge
seems like the perfect solution to me!
Didn’t use all the pumpkin puree for the pies? Mix it into this recipe! You could use
either dried or fresh cranberries, or (my new personal favorite) cranberry sauce!
Okay, fine, so it’s not “oatmeal,” but these little baked gems are a unique
way to use up those few extra sweet potatoes.
If chocolate isn’t your thing, use your chestnuts in this flavorful recipe. The best part
is that it goes beautifully with cranberry sauce stirred in the top!
Did you serve squash at your table? This savory porridge uses butternut squash, but
any fall squash could work here. It’s like risotto!
Extra sweet potatoes? No problem. Even if your potatoes are already mashed
and seasoned, they would probably work here as long as you didn’t add savory
flavors. I don’t think herbs, salt, and pepper would be a good match here. 🙂
This is such a fun way to use up cranberry sauce. Paired with pecan butter, it makes
such a delicious alternative to the already-wonderful peanut butter and jelly.
Perhaps you’re bored of Thanksgiving flavors and are looking for something
completely different. I highly recommend mixing your sweet potato with some oranges
for this recipe. To be honest, this is one of my favorite recipes I have for sweet potatoes!
Sweet Potato & Soyrizo Oatmeal
Looking for something savory? Try my all-time favorite savory recipe! This is one of the
few savory recipes that I love enough to make again and again!
Thanksgiving Stuffing Baked Oatmeal
Maybe you’re NOT tired of Thanksgiving food yet! This list wouldn’t be complete
without my recent stuffing-inspired recipe. This porridge is perfect if you have a bunch
of random ingredients like fresh herbs, celery, corn, chestnuts, and cranberry sauce
to use up. You can really throw in whatever you want. Potatoes are welcome!
**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
Salted Chocolate Chestnut Oatmeal
As I was looking up ideas for recipes using chestnuts, I kept seeing recipe after recipe of chocolate chestnut cakes. In these cakes, the chestnuts are pureed and mixed into the cake batter, so I imagine they are virtually undetectable in the cake (unless you have a keen sense of taste). I thought this was lame at first, considering I like using recipes that highlight my ingredients, not hide them.
However, the more I work with chestnuts, the more I realize that I don’t actually think they’re that great. They’re sadly lacking in flavor, and the flavor that they do have is slightly…unimpressive. Thus, to use up the last of my chestnuts, I decided to steal this idea.
Thanksgiving Stuffing Baked Oatmeal
You know I’ve never been much into holiday-themed recipes, but I’ve been alllllll about these Thanksgiving recipes lately: Pumpkin Pie, Apple & Chestnut, and all of those sweet potato recipes. I have more coming up next week, too! It’s probably because Thanksgiving is my favorite holiday. Food, food, food…but no commercialism!
This obsession has grown recently due to the fact that I won’t be able to enjoy much Thanksgiving food this year. As a vegetarian, I could still enjoy all my favorites: corn, squash, potatoes, stuffing, pumpkin pie, etc. Now, however, I have to accept that fact that all of these items are generally loaded in butter. Le sigh. As a result, I’ve turned to oatmeal to satisfy any Thanksgiving cravings (although I may actually make some herbie-friendly Thanksgiving foods on my own).
Apple and Chestnut Oatmeal
When I posted my Berry and Fig Oatmeal and asked readers what ingredient they’d like to see me experiment with, Irene (a frequent commentor) requested chestnuts. My initially reaction was “GTFO.” My only experience (truly, the only one) with chestnuts was last Thanksgiving. I spent that holiday with Allison and her family, and together we prepared a phenomenal Chestnut, Leek, and Apple Stuffing.
Obviously, I loved this dish, but I still couldn’t see myself using chestnuts in oatmeal. However, as I wear out all my pumpkin and sweet potato possibilities, I’m starting to open my mind to different ingredients. Cue the chestnuts.
