steel cut/irish oats in veggie stock and braggs with fresh baby spinach, white onion, shitake mushrooms and garlic. Will cook this for 40 minutes adding water if necessary.
Will top with garlic salt, green onion, sesame seeds and tofu cutlets later. It's prettiest at this step though.
- Showafter 20 minutes and some green beans/corn/carrot mix added
- Showended up going avocado and cracked black pepper. HEAVEN! The mushrooms actually give it plenty of bite so i didn't need tofu.
sweetie i will feed you so much oatmeal you will waddle home
Yooo the savory oatmeal you mentioned while back, I've looked for my steel cut oats since you last mentioned them but turns out I only got quick oats but damn your food looks good
thank you! I finally figured out a good glutamate source in the bragg's and stopped adding fish to it so i'm proud to share it now! I probably eat savory oats more than anything these days it's pure health food except for the salt.
That looks great. I need to break out of the oatmeal as breakfast food paradigm
you won't regret it! healthier than brown rice and with a better texture. Prepared like this it's very close to risotto but vegan!
they are delightful! Try a little miso paste if you just want to dip your toes.
I love savory oats, great idea having it like oat congee
This looks amazing. Does tofu survive soaking in this for a day or two in the fridge?
the pressed tofu cutlets I put in stay firm. I like them very small about 1/2 CM. Also avocado cooked in has stayed green for a couple days before.
This looks so good! I can't imagine savory oats but I will have to give it a try
