I wouldn’t really call myself “lazy” as a general rule of thumb. But you better believe, if I can find a shortcut way to do something and still have it come out halfway decent, then I’m definitely “lazy”!
I usually make a big pot of slow cooker oatmeal ever week and my husband and I eat off of it for our breakfasts. I usually have to add all the “fixin’s” to it in the morning. So, why not make it one time with the fixin’s already added? Ah hah! I spy “lazy girl”! Here’s my solution – a all natural, no sugar, vegan breakfast that is filling and a healthy way to start your day!
Slow Cooker Berry Banana Oatmeal
1 cup steel cut oats
3 cups water
3-5 dates (depending on how sweet you prefer your oatmeal. I used 3, but I don’t like my oats overly sweet)
1 cup fresh or frozen berries
1 ripe banana, chopped
2 Tbsp flaxseed meal (optional)
1 tea cinnamon
Dash of salt
Put half the water and all the dates in a blender or food processor. Puree the dates until they are fully integrated into the water.
Combine all ingredients in the slow cooker and cook 3-5 hours until the oats are completely done and it’s all warm and bubbly.
Serve immediately or put it in the fridge and scoop a bit out every day to reheat for breakfast.
If you’d like, top with additional fresh berries and slivered almonds.
I saw a recipe pop up for slow cooker Thai chicken the other day and I realized that I had all the ingredients on hand to make a vegetarian (actually vegan!) version. YAY! It looked easy, tasty and I thought I’d give it a go. The results did not disappoint. It truly was easy and it tasted amazing. Final icing on the cake? I was able to put my leftovers to good use by making them into lettuce wraps the next night at dinner!
A couple of things of note… I ate it before I took a picture of it. So, just take my word for it that it looks good too. Also, the 1 Tbsp of saracha in the recipe makes it pretty hot. If you don’t like spicy foods, I’d drop it down to just 1/2 Tbsp. If you’re not a tofu fan, you can also adapt this same recipe to use a Faux Chicken product such as Quorn Chik’n Cutlets or Gardein Chick’n Scallopini.
1 package extra firm Tofu, sliced in 1/2 inch slabs
1/3 cup chopped peanuts, for topping
4 Tbsp chopped cilantro, for topping
1/2 cup bean sprouts, for topping
8oz Whole wheat pasta
1 cup shredded carrots
Combine PB2 or peanut butter with coconut milk in a medium bowl.
Add in Sriracha (or less), lime juice, soy sauce, sugar, and ginger. Stir well to combine.
Coat the tofu with the mixture and place in a slow cooker. Pour half of the remaining mixture into the slow cooker. Retain the other half in the refrigerator for use later.
Cook on high for 2 1/2 – 3 hours or low for 4 – 5ish hours.
Cook and drain the pasta. Heat remaining peanut sauce and carrots in the pasta pot, cooking over medium heat until well combined and carrots are slightly limp. Add the pasta back to the pot and stir well to combine.
Serve tofu over the top of the pasta. Top with chopped peanuts and cilantro.
Thai Tofu Lettuce Wraps from the leftovers
Leftover Thai Tofu (recipe above)
1 cup shredded carrots
1/2 can water chestnuts, finely chopped
1/4 cup green onions, for topping
Leftover bean sprouts, for topping
Leftover cilantro, for topping
Lettuce leaves (iceburg, romaine or green leaf), washed and dried
Cut the leftover tofu into cubes. Heat over medium heat along with carrots and water chestnuts.
When it’s heated through, add green onions and serve with lettuce leaves, bean sprouts and cilantro.
Eat by placing a bit of the tofu mixture into the lettuce leaf, roll it into a wrap and devour!
I visited my dear friend A in New York a couple of months ago and she served up almost exactly this dish (without the faux chicken). I loved it so much that I knew I needed to try it again … Continue reading →
I love sprinkling granola over the top of my yogurt in the morning or as an afternoon snack. I usually eat plain yogurt with fruit, so the added sweetness of the granola helps take the ‘bite’ out of my unsweetened yogurt. The problem I was having is this… Most granolas purchased in the store are filled with more oil and sugars that I prefer, not to mention they are usually fairly pricy! So, I tackled it myself.
After seeing seemingly-endless posts about this dip on Pinterest, I finally decided that the Super Bowl party my husband and I are attending was ‘the’ event to finally try it. After browsing a number of the recipes out there, I took the best ideas and made my own version. I did tweaking because most of them were lacking the element that makes dough “dough” – something raw! No, not the eggs. But I did add raw flour to my dip. “Dough” is part of the name, after all!
Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) Butter, softened
8oz (1 block) Cream Cheese, soft
2/3 cup Dark Brown Sugar, lightly packed
1/3 cup Flour
1 tea Kosher or Sea Salt
1 tea Vanilla
1 cup Mini Chocolate Chips
Combine the butter and cream cheese until smooth and creamy.
Add the sugar, flour, salt, and vanilla, mixing until just smooth (there may still be graininess from the sugar, but that adds to the doughy texture).
Mix in about 3/4 cup of the chocolate chips, reserving 1/4 cup to use at the end to sprinkle over the top. Place mixture in a dipping bowl and sprinkle remaining chips over the top.
Serve with items such as: Pretzels, Nilla Wafers, Apples, Strawberries, A SPOON!
One of my all-time favorite casual veggie restaurants has hit the Bay Area. Finally! You may recall me speaking of the place a few years ago from when I was on a business trip. I even tried to replicate one … Continue reading →
I almost always have quinoa leftovers sitting in my fridge from using it for dinner. My primary use is to throw a pile of it on my salads for an extra protein boost to my leafy greens. But the past … Continue reading →
I am always challenging myself to make salads that have enough flavor in and of themselves that they don’t even need dressing. When you have a sad looking iceberg lettuce salad, the only thing that makes it actually taste good … Continue reading →
I was craving a healthy, delicious pizza. So, into the kitchen I went! Inspired by this recipe, I decided to play with the red pepper sauce and make it my own. And then I just went from there with ingredients … Continue reading →
The original recipe called for red peppers and feta cheese. And while I love feta (and this sauce is probably amazing with feta), I was really wanting a non-dairy, vegan version that still would be delicious and creamy. What makes … Continue reading →