Sweet Potato and Apple Oatmeal

I woke up at 5 A.M. this morning so I could eat, digest, stretch and go for an 8-mile run. Now that my runs are getting longer, I've decided to prep a little more instead of waking up, heading straight out the door and having to deal with sleepy legs. I left around 6:30 while it was still dark. I actually think the darkness made me a bit dizzy because it kept me from having good depth perception. As the morning wore on though, I started to feel better and picked up my pace even. It was a great run overall and I was definitely in need of a good second breakfast afterwards to keep me full the rest of the morning.

This oatmeal was just what I needed. It's sweet, subtly savory and oh-so-filling. And, might I add, delicious.

I had bought a couple of sweet potatoes and a big bag of apples a few days before leaving town with high hopes that my husband and I would eat them all before leaving. Wrong. It was the day before we were supposed to leave and it looked like we hadn't made a dent in the bag of apples and I still had one sweet potato left. So I started looking up recipes that I could use both in and found a recipe for these oats. I tweaked a few things and was very pleased with the result. The sweet potato gives these oats a beautiful fall color too. I hope you try this combination!

Sweet Potato and Apple Oatmeal

(Makes 1 serving)

 Ingredients:

· 1 cup water

· 1/2 cup old-fashioned rolled oats

· 1/2 small apple, chopped small

· 1 small sweet potato, cooked and mashed*

· 1 teaspoon brown sugar

· 1/2 teaspoon cinnamon

· Splash of vanilla extract

· Optional: ground flaxseed, chopped nuts, almond milk

*I usually clean my sweet potato, poke holes in it with a fork and cook it in the microwave for four minutes. Then I cut it in half, scoop out the flesh and mash it.

Directions:

1. Bring 1 cup of water to a boil. Add the oats, chopped apple and, if using, ground flaxseed. Reduce the heat to medium-low, stir well and let cook for about 3 minutes.

2. Add in the mashed sweet potato, brown sugar, cinnamon and vanilla extract and mix until the sweet potato is well incorporated. Let cook about 2 more minutes or until it reaches your desired consistency.

3. Pour oats into a bowl and top with nuts and almond milk.

4. Eat your fill!

Eat Consciously,

     Faith

Brussels Sprout and Tempeh Noodles

Now that meat isn't an option and I'm forced to eat more vegetables, I'm realizing just how many vegetables I've never tried before, let alone given a second glance at the grocery store. So I've decided that I want to cook with a new vegetable each week. I found a recipe for a stir-fry using Brussels sprouts and tempeh and figured I'd give it a try. I've never eaten Brussels sprouts before or tempeh, so this was a pretty bold undertaking. 

To be honest, I wasn't sure how I felt about this recipe at first, but after making a few changes and adding some extra sauteed and steamed veggies, It grew on me and I found myself loving it. It's a recipe that I'll definitely make again and continue to experiment with. 

This recipe is so easy too. It's ready in about a half hour and you can use whatever noodles or veggies you have in your house. But I definitely suggest trying out this version with Brussels sprouts and tempeh. If you give it a go, let me know what you think!

Brussels Sprout and Tempeh Noodles

(Makes 6 servings)

 Ingredients:

· 1 clove garlic

· 3 tablespoons soy sauce

· 2 tablespoons rice vinegar

· 1 tablespoon agave nectar or maple syrup

· 1 teaspoon sriracha

· 8 ounces tempeh, cut into bite size chunks

· 1.5—2 teaspoons sesame oil*

· 1 pound Brussels sprouts, halved lengthwise and sliced thinly

· 8 ounces soba noodles (or brown rice noodles),

   cooked according to the package directions

· 4 whole carrots, cut on the diagonal and steamed

· 8 ounce mushrooms, sliced and sautéed

· Sriracha and sliced green onion to taste

*You can add more oil if you desire, or use PAM or water to keep the sprouts from sticking to the pan.

Directions:

1. In a bowl, whisk together the garlic, soy sauce, rice vinegar, sweetener, and sriracha.

2. Add the cubed pieces of tempeh to the marinade and stir until the tempeh has been covered with the sauce. Place in the fridge as you prepare the Brussels sprouts. (Don’t let the marinate longer than a half hour or they will soak up all the sauce.)

3. Heat the sesame oil in a large skillet on medium-high heat. Add the Brussels sprouts and let them cook about five minutes until they soften and begin to brown.

4. Add in the tempeh (keep the marinade separate for later) to the Brussels sprouts and cook about three more minutes until the tempeh is heated through.

5. Remove from the heat and add in the noodles, steamed carrots and sautéed mushrooms and pour over the remaining sauce. Mix well so that the sauce flavors all the veggies and noodles.

6. Individually add more sriracha sauce to taste and top with green onion.

Notes: Adapted from here.

How have I never cooked with these beauts before?!

Cube your tempeh and let it marinade in the fridge while you prepare the other veggies.

Cut each Brussels sprout vertically before thinly slicing.

Wait until the tempeh is heated through to add the noodles, extra veggies and marinade.

Eat Consciously,

     Faith

Homemade Vegan Pumpkin Pie

It's hard to remember that it's actually fall when you live in Florida. Thank goodness I've been traveling up North recently so I can be reminded of that beautiful fact. Cold weather = fall. And it's definitely getting cold up North. My husband and I were just in Chicago and I wore my winter coat everyday. I almost didn't bring it! That would have been bad. But, while cold weather and I don't always get along, I've really enjoyed all of our travels this fall. And obviously the fall weather has been giving me lots of creative juices in the kitchen. Seriously though. Pumpkin has been making its way into everything I make lately--from breakfast to dessert--like this pie!

This pie is not my own creation by any means. But it's going to become a fall staple and I'll definitely be making it for my family over Thanksgiving. (Check out those edges. The pie kind of forms its own crust!)

Homemade Vegan Pumpkin Pie

(Makes 8 servings)

 Ingredients:

· 1 1/2 cups non-dairy milk

· 2 flax eggs*

· 1 tablespoon cornstarch

· 1 teaspoon vanilla extract

· 2 cups pureed pumpkin

· 1/2 cups rice flour**

· 2 teaspoons baking powder

· 3/4 cups sugar

· 1/4 teaspoon ginger powder

· 1 teaspoon cinnamon

· 1/2 teaspoon nutmeg

· 1/2 teaspoon salt

* Combine two tablespoons of ground flaxseed  with six tablespoons of water. Whisk vigorously and let sit for five minutes until it becomes yolky in texture.

**Apparently rice flour is the best .

Directions:

1. Preheat your oven to 350 degrees.  Spray a deep dish 9-inch pie pan with cooking spray.

2. If you have time, let your pumpkin puree drain over cheesecloth so extra liquid can be removed. I ended up wrapping cheesecloth around my pumpkin and squeezing it to remove some of the liquid.

3. Put the milk, flax egg, cornstarch and vanilla into a blender and blend until well incorporated.

4. Add in the pureed pumpkin and blend again until combined.

5. Add in the rest of the ingredients and blend on high, scraping down the sides of the blender if needed, for about two minutes.

6. Pour the batter into your prepared pie dish and smooth the batter out.

7. Bake for 60+ minutes, depending on your oven, until the top and edges are brown, but not burnt. Sticking a toothpick in the center won't let you know if it's done because this is a more "custardy" pie.*

8. Remove from the oven and let cool. Place in the refrigerator to chill until serving!

*I cooked mine for 60 minutes and I think it should have gone 5-10 minutes longer. It still tasted amazing, but was a little gooey in the center.

 Notes: Adapted from fatfreevegan.

Nutrition: Cals: 153; Fat: 1g; Carbs: 34g; Fiber: 3g; Protein: 3g

Eat Consciously,

     Faith