Banana Blueberry Baked Oatmeal Cups

INGREDIENTS:

• 1 tablespoon ground flaxseed plus 3 tablespoons water
• 2 cups old fashioned oats (gluten free if necessary)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 large ripe banana, mashed (1/2 cup mashed)
• 2 tablespoons coconut oil, melted
• 1 cup Almondmilk Unsweetened Vanilla
• 2 tablespoons pure maple syrup (or 2 tablespoons brown sugar or coconut sugar)
• 1/2 teaspoon pure vanilla extract
• 1 cup blueberries, fresh or frozen

DIRECTIONS:

1. Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
2. In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
3. In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
4. In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix to combine. Gently stir in the blueberries. Pour the mixture into the prepared muffin pan, filling each cup evenly. Bake for 23-25 minutes or until the cups are a golden brown. Remove from the oven and let the muffins cool in the pan for 5 minutes. Remove from the pan and serve warm.

Note-if you don’t need the recipe to be vegan you can use one egg instead of the flaxseed and water mixture. The oatmeal cups will keep in the refrigerator for 2-3 days in an airtight container or in the freezer for up to 1 month. Reheat in the microwave.

yield: 12 OATMEAL CUPS

prep time: 10 MINUTES

 

cook time: 25 MINUTES

total time: 35 MINUTES

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Two Peas & Their Pod 

https://www.twopeasandtheirpod.com/banana-blueberry-baked-oatmeal-cups/

Stir Fried Asparagus with Sesame Seeds

Homemade Chai

INGREDIENTS
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden brown sugar

PREPARATION
Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

YIELD Serves 6

https://www.epicurious.com/recipes/food/views/homemade-chai-201226

BON APPÉTIT DECEMBER 2002

Vegan Shepherd's Pie

Ingredients

FILLING

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups uncooked brown or green lentils, rinsed and drained
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, thoroughly washed
• 3-4 Tbsp vegan butter
• Salt and pepper to taste

INSTRUCTIONS

1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).
4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

https://minimalistbaker.com/1-hour-vegan-shepherds-pie/