Category Archives: May

Baked Carrot Cake Oatmeal

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Woof. As I’m going through all of these recipes, I’m wondering what will stick. Once next January rolls around, what am I going to make again, what recipes will I suggest to friends, and most importantly, which recipes will I remember? I’ve already forgotten some things I’ve made so far, so I’m not sure how an entire year of recipes will remain on the brain. This is definitely one, though.

This thing is a beast. It’s filling, it’s tasty, you can make it at the beginning of the week and not have to worry that you’re out of Cheerios or milk or if you’re other people, oatmeal. Because this IS oatmeal!

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You basically toss together a dry mixture of grated carrots, raisins, oats and spices, then add some milk and eggs to it.

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Then mix up the crunchy topping (they suggest walnuts, but I used almonds, pecans, and something else I can’t remember or decipher from these photos, all coated in honey), and put it on top. Bake it. Eat it. Bask in its glory, daily.

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Here’s the recipe:

Baked Carrot Cake Oatmeal

Dry mixture:
2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac
1 tsp baking powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground vanilla or 1/2 tsp vanilla extract
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
a handful raisins

Wet mixture
2 organic eggs or chia seed mixture (see top note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer
4 tbsp maple syrup, honey or apple syrup
2 tbsp coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice
3/4 cup / 100 g sunflower seeds or seeds of your choice

Directions:
Preheat the oven to 375°F. Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Find the original recipe on Green Kitchen Stories, complete with tweaks to make this recipe vegan!

Creamy Carrot Rice

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A recipe borrowed from Martha Stewart is bound to turn out right. Right?

I chose carrots for May and wanted to steer clear of the basic cook-them-in-a-pot method, to try something different. This might have been cheating a little bit because I didn’t make this carrot juice. I purchased it and I doubt there was any other way, so I’m alright with that decision.

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I didn’t take a lot of pictures, but this very simple to make! Just my speed. I did not have parsley, hence the bland looking (though still orange) rice. All in all, I’d say this was tasty, but could use a bit more.. something. Flavor? Maybe the carrot juice I got wasn’t concentrated enough? Maybe I didn’t put in enough cheese (doubtful)? Needs some tweaking.

Creamy Carrot Rice

Ingredients:
1 can reduced-sodium chicken broth, 14 1/2 ounces
1 cup carrot juice
2 tablespoons butter
1/2 small onion, finely chopped
Coarse salt and ground pepper
1 cup long-grain rice
1/4 cup dry white wine, optional
1/3 cup finely grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley

Directions:

Combine brothcarrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.

Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.

Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

The original recipe is from Martha Stewart.