Tag Archives: dairy-free

veganized King Arthur oat bread

cranberry oat bread

cranberry oat bread

This recipe came from the King Arthur website.  I have put my changes in italics.  Overall the recipe was super easy to follow and fabulous to eat.  Something else that I had not done in the past was use a mixer to knead the dough…Wow!  It was so much easier.  Of course, I knew this before, but really if you plan on making bread often I highly recommend investing in a counter-top mixer.  You’ll be glad you did.

Ingredients:

3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine (I used Earth Balance)
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey (I used brown sugar)
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk (I used almond milk)
3/4 cup raisins or currants (optional) (I used dried cranberries)

*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.

Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it’s smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. Shape as directed below.

Bread Machine Method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 45 minutes to 1 hour, till it’s crested 1 to 2 inches over the rim of the pan.

Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.

Om,
Renata

mOMent: Another reason to make bread is the delicious pay-off when all is said and done.  There’s nothing more rewarding than enjoying the fruits of your labor.  Think back to a time when you were able to enjoy the result of something that you created, remember how it made you feel.  Ready to do it again?

coco-nuts over macadamias

This om of the day speaks for itself.  The syrup is super easy to make, I made it the night before as an experiment and decided it would be tasty on just about anything.  So why not?  Let’s put it in oatmeal!

Ingredients:

1 C cooked old-fashioned oats
¼ C chopped macadamia nuts
1-2 T coconut syrup
¼ t cinnamon
salt to taste
Directions:

Chop macadamia nuts and mix with cinnamon in bowl. Add oatmeal and 1 T of coconut syrup, mix well.  Drizzle remaining coconut syrup on top and enjoy!

Om,

Renata

mOMent: Richness is a matter of taste, as with many things in life.  In what ways does richness make itself known in your life?

Om,

Renata

happy hippy

Ingredients:

1 C cooked old-fashioned oats
1/2 C granola – your choice
1 T agave syrup
1 t vanilla
2 T cream or milk (optional)
1 T nuts – your choice (optional)
salt to taste
cinnamon to sprinkle on top

Directions:

Mix agave, vanilla and cream in a bowl.  Add granola and nuts, even coat with the wet ingredients.  Add oatmeal and salt, mix well.  Sprinkle with cinnamon.

Om,
Renata

mOMent: Happiness is defined as ‘a state of well-being and contentment’ by Merriam-Webster dictionary.  How can you bring happiness into your life on a more consistant basis?

berry zinful

For this recipe I used a wonderful product from Navarro Vineyards.  I used the Olallieberry Zinfandel Preserves to sweeten the deal for today’s OM, and I would certainly do it again!

Navarro Olallieberry Zinfandel Preserves

Navarro Olallieberry Zinfandel Preserves

Ingredients:
1 C cooked old-fashioned oatmeal
2 T Navarro Olallieberry Zinfandel Preserves(divided)
1.5 T butter
1 T cream
Salt to taste
Sesame seeds for garnish

Directions:

Mix well 1T of preserves, butter, cream and oatmeal in a bowl. Spoon remaining 1T of preserves on top and sprinkle sesame seeds.  Add salt as desired.

Om,

Renata

mOMent: Why whine when you can wine and dine?

tropical tide

This may sound like a super sweet om of the day.  However, it has a subtle sweetness mixed with a slight richness of the coconut.  It’s a perfect balance of texture and flavor.

Ingredients:

2 T dried, diced pineapple (unsulfured baby pineapple is the best)
1/4 C unsweetened dried shredded coconut
1/4 C coconut milk
1/2 t ginger
1 T brown sugar

Directions:

In a small sauce pan heat coconut milk until warm.  Add pineapple, coconut, sugar and ginger.  Sautee over medium to low heat until mixture looks more like a thick paste.

coconut mixture

coconut mixture

Add mixture to oatmeal and enjoy.

Om,
Renata

mOMent: High-tide or low-tide the ocean continues to make waves. However, deep beneath the surface there are other forces at work. Do you prefer to surf the waves or dive deep?

ode to tennessee

In this recipe I used Jack Daniel’s Tennessee Whiskey to plump up thompson raisins and homemade butterscotch to sweeten the deal. It’s a twist on a rum raisin recipe and makes a tasty treat that doesn’t have to be eaten just for breakfast.

Ingredients:

1 C cooked oatmeal
1/4 C homemade butterscotch
2 T Jack Daniels Whiskey
2 T raisins
1/4 C toasted pecans
Salt to taste

Directions:

Soak raisins in whiskey for 5 minutes or until they plump up. Mix pecans, raisins, whiskey and butterscotch in a small saucepan over low heat. Stir frequently and heat until alcohol starts to cook off (at least 10 minutes), it will be frothy looking.

butterscotch whiskey raisin pecans

frothy butterscotch whiskey raisin pecans

Mix in oatmeal and enjoy!

Om,
Renata

mOMent: Where in the world would you like to travel?  What interests you about this place, and how can you bring a little of what you’re looking for into your life today?

sweet soul warmer

This recipe brings back memories of comfy pajamas and Saturday morning cartoons.  It’s certainly a treat and a little extra effort, but well worth it when you take the first bite.   

Ingredients:   

1 C cooked old-fashioned oats
3 T butterscotch sauce (recipe here)
1/4 C chopped walnuts   

butterscotch walnuts

butterscotch walnuts

 

Directions:   

Add 2 T of butterscotch sauce (I used homemade but feel free to use what you prefer) and 1/4 walnuts to a small pan.  Warm over low heat until butterscotch starts to bubble and the walnuts are completely coated.  Add walnut-butterscotch mixture to bowl with oatmeal. Drizzle remaining butterscotch on top.   

Om,   

Renata   

mOMent: Comfort brings peace to the soul.  What brings you comfort, and how can you create more of it in your daily life?  How can you bring comfort in the lives of those around you?

butterscotch sauce recipe (dairy-free)

butterscotch

butterscotch

 

This recipe calls for a few ingredients that you can find at most natural grocery stores.  If you are not restricted by any dietary preferences feel free to substitute.  Check out the dietary preferences page of the blog to see suggestions for substitutions.  If you make this recipe the way that I have written, you will be very pleased.  You can use this sauce on so many other things, including ice cream, coffee and even toast! Yum. 

Ingredients: 

1/3 C brown rice syrup
1/2 C plus 2 tablespoons brown sugar
2 T Earth Balance
1/8 t salt
1/3 C non-dairy cream (I used mimiccreme)
1/2 t pure vanilla extract 

Directions: 

Combine brown sugar, Earth Balance, salt and brown rice syrup in a heavy saucepan.  Bring to a boil over medium heat until the mixture resembles a sauce (stir constantly).  Remove from heat and set aside while you heat up the cream until warm.  Add to the syrup and whisk over low heat until it becomes a well blended, beautiful, fragrant butterscotch sauce (usually just a few minutes).  Set aside to cool before transferring to an airtight container. 

Delicious!