Vegan MoFo 2010 has officially started! This is my first time participating in the vegan food blog craziness and I hope I can fulfill my duty to post at least five times each week.
Today is also the official start of my training program for the Napa Valley Marathon, so many of my posts will focus on proper nutrition and the Thrive Diet. Of course, Vegan MoFo would not be very fun if I didn’t sneak in a few naughties (my word for snacks) from time to time so I’ll be writing about my favorite sweets and savories as well as my favorite places to dine in the Bay Area. I’ll also sharing my time-saving tips for making healthy and tasty meals from scratch more convenient.
Speaking of convenient meals, here is the recipe for steel-cut oats that I prepare on Sunday nights for my work-week breakfasts.
Make-Ahead Steel-Cut Oats Recipe
Makes 4 servings
1 cup steel-cut oats (not rolled)
3 cups water
1 cup So Delicious Coconut Milk Beverage (I use the unsweetened variety)
1 tsp ground cinnamon (optional)
Mixins and toppings of your choice (I often use raw almond butter and sliced bananas)
Combine oats, liquids, and cinnamon (if using) in a medium saucepot and bring to a boil over high heat. After a minute of boiling, remove pot from heat and cover with lid overnight.
In the morning, most of the liquid will be absorbed. Divide oatmeal into 4 servings and refrigerate until ready to eat.
Add desired mixins and toppings and enjoy cold or reheat on the stovetop (you may need to add a little more liquid) or in microwave for 1:30.