Some of you may still have a few leftovers from Thanksgiving… some pureed pumpkin, some condensed milk from making pie or even a tres leches cake. Wink, wink…
Well, that was my predicament about this same time last year – left over pumpkin and condensed milk from making a few batches of my Pumpkin 4 Leches Cake. I was not let them go to waste… so here’s how to partly clean your fridge from those Thanksgiving leftover ingredients.
PUMPKIN ALMOND OATMEAL
¾ cup condensed milk
¾ cups water
¼ cup pumpkin puree
1/3 cup quick-cooking oatmeal
½ tsp vanilla powder
¼ tsp freshly ground nutmeg
½ tsp ground cinnamon
Pinch of Salt
¼ cup slivered almonds, toasted
- In a medium sauce pan over medium heat add the condensed milk, water and pumpkin puree. Whisk well to combine and dissolve the pumpkin into the milk. Season with vanilla powder, nutmeg, cinnamon and salt . Mix together to combine well. Immediately after, add the oatmeal. Mix well again and partially cover the saucepan allowing an opening for you to see the milk and how it’s coming to temperature.
- When the milk starts to boil, in about 2-3 minutes, stir everything to combine and allow all the boiling to subside a bit. Lower the temperature of the stove to low and continue to cook partially covered.
- After about 5-6 minutes of cooking, you’ll see the oatmeal starts to thicken a bit, but not quite done yet. I cover completely. Count to 10 and turn off the stove. Turn it off and walk away. Don’t look, don’t peek… just walk away.
- After about 15 minutes of letting the oatmeal stand, it’s done. I usually let it stand for about 30 minutes to allow it to be a tad cooler.
- Add the toasted almonds over the top to garnish as you’re serving it.
Tip: You can also used pureed sweet potato for this recipe… or use 1 ½ cups almond milk instead of the condensed milk + water mixture, but then add 1 tbs brown sugar to sweeten the oatmeal.
This is a breakfast inspired by a delicious treat we had last month while traveling in NYC. We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US. We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.
We had only had some fruits and we were hungry… so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant. To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!! I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts. I even had to Instagram-it they were sooo good.
These days, I have such an abundance of avocados that I decided to have some for breakfast the other day… I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.
2 slices of bread – I prefer whole grain or gluten-free versions
½ avocado – sliced
Dijon or Stone Ground mustard
Extra Virgin Olive Oil
I make this just like at Le Pain Quotidiene, open-faced. But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.
- Toast the bread to your liking.
- Spread a generous amount of vegan mayo and mustard.
- Arrange the avocado slices, in shingle like manner. Season with a light sprinkling of garlic salt.
- Pile the alfalfa sprouts. Drizzle a small stream of olive oil. Season with a light sprinkle of garlic salt again.
This was the smoothie recipe we shared at the 3rd KarmaFree Cooking Class recently. I just wanted to share with the class how easy it is to add nutrition to a fruit smoothie by adding fresh spinach. The green flecks might be a bit strange, but the vegetable flavor is masked with the sweetness of the banana and berries.
If you prefer not to see any green flecks at all, you can try my Stealth Shake which has darker berries and the spinach is completely masked.
Also, you can boost the power of your smoothie by adding chia seeds, flaxseeds, maca all together or any of them individually.
FRUIT SMOOTHIE WITH FRESH BABY SPINACH
A handful of fresh baby spinach leaves
½ cup plain yogurt or kefir
1 cup passion fruit juice
A squirt of honey or agave nectar
1 tbs ground flaxseeds
1 tbs chia seeds
1 tbs maca powder
3 ice cubes
- Blend all the ingredients in a blender.
- Serve ice cold.
These are an updated version of my Mustard Roasted Potatoes… double the magic, double the fun with two times the mustard. Dijon and Grain Mustard are my absolute favorite mustards and they make a zesty potato, worthy of celebrating the Moms in your life.
Great with a Tofu Scramble filled with tomatoes, peppers, onions and grape tomatoes. Super colorful, super tasty and great vegetable-based protein too.
DOUBLE MUSTARD ROASTED POTATOES
2lbs red-skinned potatoes, cut in fourths
3 tbs Dijon mustard
3 tbs whole grain mustard
2 garlic cloves, finely chopped
1 tbs Italian Seasonings
Salt and Freshly Cracked Black Pepper to taste
2 tbs Olive Oil and a little more to grease the baking sheet
- Pre-heat oven to 425F.
- In a large bowl, mix together the mustards, garlic, Italian Seasonings, olive oil, salt and pepper.
3. Add the cut-up potatoes to the bowl and toss to coat the potatoes well with the mustard mixture.
4. Transfer the potatoes to an oiled baking dish, making sure the potatoes are in one single layer.
5. Roast for 40-45 minutes until the potatoes are cooked thru, tender on the inside and crispy and golden on the outside.