A cheap and delicious Savory Oatmeal Recipe for dinner

Did you know that risotto isn’t just a dish, but it’s actually a method of cooking? While risotto is usually associated with rice, lots of different ingredients can be cooked risotto-style.

Savory oatmeal is a high-fiber alternative to risotto made with white rice. But if you’re thinking savory oatmeal sounds bland, think again.

Making savory steel cut oats with lots of umami-packed mushrooms turn this dish into something upscale and elegant enough to enjoy for dinner with a glass of wine.

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The culinary school I went to focused on very classical French techniques (something like a lentil pasta sauce would be unheard of in the classical textbooks). Before dawn, the Baking students would get started on all-butter croissants.

At the same time, the students running the school’s restaurant would be roasting veal bones for stock. An hour later, the Breakfast & Pantry class would come in and begin making veggie quiche and bacon in the oven.

The Pastry students came in later and would go to the storeroom refrigerator to retrieve an ungodly amount of butter for their tasks that day. The rhythm of the school was the same, day after day, year after year.

And in the middle of all of the beef bones, sockeye salmon and eggshells, was a chef instructor who ate a vegan, raw food diet. Well, he ate that diet at home.

His job made it impossible to eat that way while he was instructing, as he had to taste all of his student’s work. But yeah, in his free time, he was a vegan.

Because of him, the students learned at least one vegan dish in those school kitchens that were usually full of roasted chicken and poached eggs.

He taught some classes how to make savory oatmeal for dinner. On my rotation, the assignment was a vegetable lasagna recipe and vegan lentil curry.

The post Vegan Lentil Curry (Lentil Vegetable Curry) appeared first on Foxes Love Lemons.

Do any kids like coconut? I know I sure didn’t when I was young. Any coconut-related Halloween candy went directly to my parents as soon as I got home from trick-or treating.

But, I now understand coconut’s charm and adore it. Coconut shrimp with creamy sauce is on our menu at least once a month, and frozen chocolate bananas covered with coconut flakes and coconut creme brulee are some of my favorite sweet treats. Shredded coconut is essential in my carrot cake smoothie.

As an adult, I now take advantage of children’s distaste for coconut. Every year at Halloween, I buy a big bag of Almond Joys or Mounds bars “for the trick-or-treaters,” (wink wink nudge nudge) as well as other candy.

In the “before times,” we always passed out candy by holding out the bowl and letting the kids pick which piece they want. Shockingly – at the end of the night, we’re left with a big bowl of Almond Joys. Then I’m forced to eat them. It’s a curse, I tell ya.

This coconut risotto with lime shrimp is my way of making up for those childhood years where I didn’t like coconut. Just like my mushroom and kale risotto and goat cheese risotto, it’s a fun little kitchen project that works well for Sunday dinner.

And it satisfies my coconut craving all year around!

The post Spicy Coconut Risotto with Lime Shrimp appeared first on Foxes Love Lemons.

Since we moved to this city ten years ago, our favorite Chinese takeout restaurant has always been there for us. When somebody wasn’t feeling well, China Ruby’s wonton soup was there to soothe.

After a long day when nobody felt like cooking, a delicious hot meal was just a phone call away. Truth be told, we took China Ruby for granted until just recently.

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You guys, I am super excited today. This is the first recipe in a year-long collaboration with organicgirl.

I couldn’t be more thrilled to be bringing you these recipes, because I’m such a superfan of the brand. You see, as a food stylist, I don’t grocery shop like a normal human being.

I take my good sweet time in the produce section, looking over all the offerings and only selecting the very freshest, prettiest, most vibrant foods (for both work, and vegetarian meals I make at home, like lentil pasta sauce).

A famous food stylist once told me that if you shop carefully, half the work is already done for you before you get on set.

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Since I celebrated the end of summer tomatoes earlier this week, I’m moving on to the best of the fall bounty.

The farmer’s market is overflowing with squashes of all shapes and sizes, giant stalks of brussels sprouts, and big baskets of locally foraged mushrooms.

While any of these veggies would be perfect on their own as a simple roasted side dish, I wanted to make something a bit more substantial this week.

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In all honesty, I’ve always been confused by meat substitutes. Veggie “bacon,” fake meat crumbles, etc. If you decide to adapt a vegetarian or vegan lifestyle, why would you want to eat these things? While I’m not a vegetarian, I eat many meatless meals, filling my plate with filling yet substantial foods like lentils, whole grains and mushrooms.

However, I’m not one to completely dismiss a food until I’ve tried it. By happenstance, I came across this article that explains “hippie ingredients” like miso and nutritional yeast, as well as meat substitutes.

The author talks about tempeh (a meat substitute), claiming “$10 says you can use it interchangeably in [chili, lasagna or Sloppy Joe’s], and even the most astute meat-eater wouldn’t be able to tell if you spice it properly.” Challenge accepted.

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