Friday, December 9, 2016

Recipe of the Week: Savory Oats


Recently, when I was looking for inspiration on the internet, I came across a recipe for savory oatmeal. I was like, "What?!" but thoroughly intrigued at the same time. We're so used to thinking of oats as strictly a breakfast meal that we sweeten up, that the idea of savory oats had completely escaped our realm of thinking. That is, until some creative person thought differently.

I love grains, and so I thought, "This is going to just be like eating another grain, or maybe polenta!" I decided then, to make my own version of a savory oatmeal recipe, and, boy, was it good. Here's what I made.


Savory Oats with Roasted Brussel Sprouts and Tofu


Looks good, huh? Okay, so here's how it's made. This is, of course, another versatile recipe that I encourage you to put your personal touches on.


Savory Oats with Roasted Brussel Sprouts and Tofu


Ingredients:

2 or 3 c. cleaned and halved (or quartered if extra-large) brussel sprouts
1 block of tofu, cut into bite-sized pieces
4 T. olive oil
2 T. miso paste
balsamic glaze
1 c. oats
2 c. vegetable soup base or stock (I use Better than Bouillon)
salt and pepper
garlic powder


Instrustions:

1. Coat tofu in 2 T. of oil and spread out on a cookie sheet. Put in the oven on the bottom shelf and bake at 375 until brown and crispy, turning once.

2. Coat the sprouts in the other 2 T. of oil, miso paste, pepper, salt, and garlic powder. Put in the oven on the top shelf and bake until just tender. Yes, these can bake with the tofu at the same time! Keep an eye on both though, the tofu will be done first.

3. Bring the soup base/stock to a boil on the stove. Add the oats and bring to a boil. Reduce heat to simmer and cover. Cook until done, approx. 15 minutes.

4. When everything is done, lay a base of oats on a plate, then add your tofu and sprouts. Drizzle the whole thing with glaze, or whatever floats your boat.

5. I actually felt ambitious this day, and carmelized an onion by slicing it, and sauteeing it in a frying pan with some olive oil until they were brown and soft. They were great added to the top of the dish.


And there you have it, another easy recipe for a busy weeknight or a weekend night as well. This recipe is really tasty and healthy as well. Oats keep you nice and full longer, and the combination is quite delicious.

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