I’m super excited to be hosting Kathy Hester’s OATrageous Oatmeals blog tour today! Not only was I a recipe tester for OATrageous Oatmeals, Kathy also included one of my recipes in the book! Kathy’s here with a recipe for Veggie Oat Taco Mince, and she also has a chance for you to win a copy of the book at the end of the post.
I will admit that I used to really dislike oatmeal. I found it to be mushy and paste-like, and I couldn’t understand why anyone would purposely consume it. I’m not sure when or why I started forcing myself to eat it. It may have been because I was away from home and the only vegan breakfast food I could find was the oatmeal cup at Starbucks, or maybe it was when I first received my slow cooker and I was trying out different breakfast dishes. I found that adding fruit and nuts in with oats in the morning made it much more palatable. From there I began experimenting, and since then I have become a fan of oatmeal.
Kathy’s book OATrageous Oatmeals will make an oatmeal fan out of any just about anyone. If only I had had this book years ago! As you would expect, it does contain quite a lot of breakfast dishes, such as Lemon Raspberry “Cheesecake” Oatmeal, Caramel Delight Oatmeal, and Peanut Butter Pie Oatmeal, but there are also recipes for smoothies, soups, stews, dinner dishes, and desserts. Oats aren’t usually thought of as a savory food, but Kathy has gotten really creative her recipes, including dishes such as Cauliflower Oat Pizza Crust, Cajun Stuffed Bell Peppers, and Steel-Cut Oat Bean Chili. Leaving no oat unturned, Kathy has included a few recipes for oatmeal pet treats, and there are also a couple of recipes for skin care products.
Without further ado, here’s Kathy with a recipe from the book!
Veggie Oat Taco Mince
- 1 cup 237 ml water
- 1/4 cup 20 g steel-cut oats
- 1/4 cup 27.5 g minced carrots
- 1 tablespoon 15 ml olive oil (*or use water to make no oil added)
- 1/2 small onion minced (about 1/4 cup [50 g])
- 1/4 cup 37 g minced green pepper
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 14 oz [500 ml] can kidney beans, drained and rinsed
- 1 tablespoon 15 g chopped green chilies
- 1 cup 67 g minced kale (or other green)
- juice of 1/2 a lime
- 2 tablespoons 2g to 1/4 cup (4 g)
- cilantro to taste
- salt to taste
In a saucepan, bring the water, oats and carrots to a boil, then turn the heat to low. Cook for 15 to 20 minutes or until the steel-cut oats are cooked through but still chewy. While the oats are cooking, heat the olive oil in a large saute pan over medium heat. Add the onion and saute until translucent, then add the green pepper, garlic and spices and cook for another 2 minutes.
Once the oat mixture is cooked, add it to the saute pan and mix the oats in with the veggies. You want to keep cooking until the oats dry out some and begin to separate. Keep cooking until it starts to look like crumbles.
Mix in the kidney beans, green chilies and kale. Cook until the kidney beans are thoroughly heated. Right before serving, add the lime juice, cilantro and salt. Serve in hard or soft taco shells, or in burritos. They are also amazing on top of nachos.
Feel free to leave out the beans and replace the chili powder and cumin with basil and thyme. You can also leave out the green chilies and green pepper and replace with either sliced mushrooms or sun-dried tomatoes.
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
I have a copy of OATrageous Oatmeals for one lucky winner. Follow the instructions below to enter. US and Canadian residents only, please. Contest ends at midnight eastern time on October 1st. Good luck!