Popular Porridges
Tag Archives: veggies
Maple Sweet Potato Oatmeal
I think I’ve overcome my dislike of maple syrup. I’ve recently realized that it was never maple syrup itself that I loathed, but instead the general experience of eating the classic American pancake breakfast (aka Bisquik). I hate the taste of premixed white flour pancakes, and combined with sweet syrup, I was destined for a post-breakfast bellyache. It’s no wonder I associate pancakes and syrup with misery.
On the other hand, maple syrup and oatmeal has become one of my most beloved ways to start my mornings. Not only does it sweeten an earthy porridge, but it adds an unmatchable flavor that I’ve truly come to appreciate…maybe a little too much. 🙂
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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!
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).
Orange and Sweet Potato Oatmeal
I hope nobody is getting impatient at my lack of baked and overnight recipes. My preference has always been for stove-top oats, so I will continue that trend most of the time. It also doesn’t help that I do not have a microwave (for realz), so when I heat up my oatmeal in the morning, I just throw it on the stove to warm while I do my hair and make up. That definitely wouldn’t work with a baked oatmeal!
However, I feel like I’ve pumped out some pretty fantastic recipes lately, so I will not apologize. This one uses just five ingredients and a pinch of salt–hurray for simplicity! As it turns, one orange is all it take to add a special brightness to a simple sweet potato porridge.
Apple and Sweet Potato Oatmeal
I must admit that I’ve been pining to incorporate sweet potatoes into my porridge again all summer. I somehow managed to resist until the end of August (when I made my Sweet Potato & Soyrizo Oatmeal), and here I am again, writing up another sweet potato post.
What I find especially charming about sweet potatoes is its versatility. It functions beautifully in both savory and sweet recipes. Last week, I showed how to make it savory (with the soyrizo). Now, I paired it with apple and earthy apple pie spices to bring out its dessert-like qualities. (more…)
Sweet Potato and Soyrizo Oatmeal
Let’s all take a moment to acknowledge just how fantastic soyrizo (aka soy chorizo) is.
For those of you who aren’t familiar with it, it’s the vegetarian version of chorizo, a Spanish sausage. My first experience with it happened at my favorite restaurant in Newark, Elbow Room (now closed). It’s a specialty mac and cheese joint, and it’s the cutest little thing. They have this ridiculous vegan queso mac, made with a housemade vegan cheese sauce (meant to replicate queso fondido), soyrizo, avocado, cilantro, and fried tortilla strips. I was allllllll about that place last year.
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Pineapple Jalapeno Oatmeal
I have discovered an imperfection in Trader Joe’s. It has taken me a year, but I finally found it. Trader Joe’s does not sell individual jalapeño peppers. If you wish to purchase one, you must buy a container of them that holds SEVEN PEPPERS.
Because who doesn’t need seven jalapeño peppers at one time?!
Feeling clever, I purchased one of their “guacamole kits” instead. It contains ONE jalapeño, two avocados, some garlic, a lime, and two tomatoes. I can use the avocados without a sweat, and I can easily find an excuse to use a lime. The garlic will remain usable for weeks and will definitely serve its purpose eventually. The tomatoes, however, will be a struggle. I might try and make tomato sauce or something (I have garlic, after all!).
Chocolate Zucchini Baked Oatmeal
It’s been quite a long time since I’ve shared a recipe for baked oatmeal. I devoted most of July to stove-top recipes and had little ambition for heating up the oven.
I made an exception for this recipe. I came in possession of a zucchini from the farmers’ market in my hometown before I left for New York, and I knew I had to attempt this recipe. I don’t buy zucchinis often, so it was now or never.
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Savory Mexican Corn Oatmeal
Hi. I made oatmeal. 🙂
If my month off has done anything for me, it’s provided me a chance to concentrate on this dear blog. I’ve adored having endless hours to invest in tweaking the layout, adjusting the recipe format, testing more unique and elaborate recipes, and above all, practicing my photography skillz.
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Morning Glory Oatmeal
You guys, the worst thing ever happened. I came up with this amazing idea for a baked oatmeal, only to discover that somebody else beat me to it by a matter of days. Days!! Bummer. I literally said to my mother, “I have this idea for oatmeal using zucchini, carrots, and apple,” and two hours later, I stumbled on Oatgasm’s post on Foodgawker. I was distraught!
On the other hand, I was able to use Oatgasm’s recipe to help create my own version, especially when it came to the spices. I’ve never personally experienced a Morning Glory Muffin, so I appreciated the assistance. However, I did do some tweaking to meet my preferences (like how I never have applesauce on hand). And, since Oatgasm mastered the baked version, I decided to bring you the stove-top version. Want it baked? Go to her. Want it on the stove? I gotcha covered.
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