smashed pea avocado toast

So, word on the street is Avocado Toast is the new Kale Salad, or something like that. It's okay by me. I love a nice smooth avocado on some crunchy, crusty bread.

This recipe includes some nice Mexican flavors like cilantro and lime. I added a sprinkle of cayenne pepper on top for a little kick.

And here is a craft my son made up. He wrapped a piece of paper towel with orange tape and said it was a rock. Then he said the rock needed a dinosaur so I made a T-rex.

Another great way to use this avocado mixture is spread some on a toasted tortilla and place a fried egg on top.

Smashed Pea Avocado Toast
Adapted from Food52

Ingredients

• 1 cup green peas, fresh or thawed
• 1 large handful of cilantro
• 1 piece fresh ginger, peeled and chopped
• 1 lime juiced
• 2 avocados
• 1 clove garlic
• Salt and pepper and cayenne pepper or any other spice you like

Instructions

1. Combine all ingredients in a food processor. Pulse until mostly combined - or how you like.  I happen to like mine chunky.
2. Serve on toast of your choice. Sprinkle with cilantro leaves and spices.

zucchini gazpacho

I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.

As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.

Zucchini Gazpacho

Serves 1 or 2, from NY Times Magazine, August 3, 2014

 Ingredients

• 3 medium zucchinis
• 2 tablespoons oil
• 1 slice bread
• 1/4 cup fresh basil
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 cup water
• Roasted pepitas

Instructions

1. Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
2. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. 
3. Garnish: Toasted pine nuts.

smoothies

frozen pineapple, apple, mint, water

I have had a lot of inspiration lately from various people in my life.


My sister-in-law came to visit and I got to witness her daily routine at almost 70 years - which includes yoga every day and eating an organic raw vegan diet. She looks amazing. I was impressed.


As a result, and the crazy hot weather we've been having, I have not been making food all that much lately. But one thing I have been making an awful lot of is smoothies.

cucumber, blueberries, green apple, soy milk, frozen pineapple

Ever since my doctor told me one good way to loose weight was to stop drinking juice, that if you want a fruit eat a fruit, and if you're thirsty drink water, I've eliminated it from my diet. I don't have it in house unless as a sweet treat for special occasions. This goes for my son too. We try to stay away from juice boxes as a convenience, and opt for plain old water.

Cherries, soy milk, banana

Even so, I have witnessed major changes in a number of my friends and family members health. Therefore I've brought the smoothie into my diet. Every morning I am making one for breakfast. Different than juice since the fiber remains from the fruit and veggies you use, but super convenient. Just whirr it in the blender and go.


I've been using frozen fruit and adding bits of fresh fruit, or cucumber and a few leaves of mint, plus almond butter or even cacao powder upon occasion and some sort of liquid, either water or soy milk, but sometimes coconut milk too. There is no rule. It varies every time.

So check out what's in your fridge and whip up a frothy cool breakfast drink. Totally satisfying and healthy. Who can beat that??

frozen blueberries, frozen mango, mint leaves, soy milk

stone fruit salad with lemon honey dressing

I don't know about you but summertime hits and my interest in being in kitchen plummets. Here is a lovely non-recipe that requires zero stove time. Just throw whatever looks ripe into a bowl and add that delicious elixir dressing and you're all set!

Stone Fruit Salad with Lemon Honey Dressing
Serves 1-4

Ingredients

• 2 apricots, sliced and pitted
• One peach, sliced and pitted
• One plum, sliced and pitted
• 1/3 English cucumber, thinly sliced
• One orange, peeled and sliced

Dressing Ingredients

• Juice of 1/2 lemon
• 1 Tablespoon honey

 Instructions

1. Combine all fruit and cucumber in a medium bowl. Mix dressing together in a small bowl and add it to fruit.

vegan creamy pasta

For an easy peasy summertime dish try this out. And don't be afraid of the coconut milk. My husband hates coconut and he loved this dish.


Vegan Creamy Pasta
Serves 2-4

Ingredients

• Whole wheat pasta
• 1 small zuccini, finely grated
• 1/2 cup light coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon salt - or more to taste
• 1/2 teaspoon garlic powder
• Juice of 1/2 lemon
• 1/4 cup capers
• Lettuce leaves for garnish

Instructions

• Boil pasta as instructions indicate. Place in a large bowl. Add all ingredients except lettuce and mix. Serve over lettuce leaves as a side dish or all by itself.

sauteed tomato and french bean melange with balsamic vinegar

Summer time is when all the crazy ingredients and odd juxtapositions fall away. All you have left is the simple goodness of fresh produce. Nothing more needed.

Here is a simple summer dish that puts a spin on your regular steamed veggies. 

Sauteed Tomato and French Bean Melange
Serves 4-6

Ingredients

• 2 tablespoons olive oil
• Grape tomatoes, halved
• French beans, cleaned and trimmed
• 1 clove garlic, minced
• Balsamic vinegar
• Salt and fresh ground pepper, to taste
• 5-8 basil leaves, sliced

Instructions

1.  Heat oil in a skillet. Add garlic and cook until fragrant. Stir in tomatoes and beans. Add vinegar, salt and pepper and cover. Cook until beans are tender and tomatoes have wilted, about 10 minutes.

kale salad, yes again

It just doesn't get old. Kale salad is the reset button to any diet. Feeling bloated, have a kale salad. Feeling greasy, have a kale salad. Feeling deprived, have a kale salad. It cures all ailments.


I can't wait to chomp down some of this now that my throat is feeling better.



Kale Salad With Honey Mustard Dressing
Serves 2-4

Salad Ingredients

• 3-4 Kale leave, de-stemmed and ripped into small pieces
• 4-5 yellow grape tomatoes, halved
• 1/4 orange bell pepper, sliced
• Handful yellow raisins

 Dressing Ingredients

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon mustard

Instructions

1. Combine all salad ingredients in a medium sized bowl.
2. Combine all dressing ingredients in a small bowl.
3. Add dressing to salad and toss.

spicy dal

After two weeks of having a sore throat, my husband has cast it onto me. I am sure he is well rid of the affliction, but now I suffer.

Because of my current throat situation, my eating options are greatly limited. Tea, yes. But how much tea can you drink?

Luckily I saw this dal recipe at Joanne's blog. Nicely spicy with all the good things that cure what ails you. I had to make it. But I didn't want to go out and buy all the many ingredients that she put in it, ingredients that I would be hard pressed to use up. And besides I didn't want to go out for anything at all. So I made this dish with what I had in my kitchen. This is what 'adapted' really means: too lazy to go out and get all the right ingredients.

It came out super spicy. Use the cayenne with caution.

Spicy Dal

Serves 4-8, adapted from Joanne @ Eats Well With Others

Ingredients

• 1 cup dried grey lentils
• 1 14 oz can black beans
• water, to  cook beans
• 2 tbsp olive oil
• 1 large onions, chopped
• 6 large cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon cinnamon powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 1 teaspoon ground black pepper
• 1 teaspoon coarse kosher salt
• 14 oz canned diced tomatoes

Instructions

1. Rinse black beans and lentils. In a large pot, combine the beans. Cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender.
2. Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.
3. Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.
4. Add the cinnamon, cayenne pepper, coriander, cumin, chili powder, curry powder, paprika, black pepper, and salt to the skillet. Cook, stirring constantly, for 30 seconds.
5. Pour the tomatoes into the pot wit the beans. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper. 

baked ravioli {vegan}

Have you ever tried to find vegan ravioli? How many of you have succeeded?

I, for one, have had a hard time of it. Ravioli is often vegetarian, but almost always made with cheese. And when it is not made with cheese or meat, the pasta has egg in it.

What's a vegan to do?

I was excited to find that La Pasta, a new pasta and sauce company, offers two kinds of vegan ravioli. And they can be purchased at two local grocers, Gristedes and Union Market, for those of you who reside in NYC.

The ravioli is really delicious. But the eggplant tomato sauce they sent is out of this world. Check it out.

Baked Ravioli {Vegan}
Serves 2-3

Ingredients

• 1 package La Pasta Vegan Spinach & Cheese Ravioli
• 2/3 cup panko
• 1/3 cup soy milk
• 1/2 teaspoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• La Pasta Eggplant Tomato Sauce (or your favorite sauce)

Instructions

1. Pour soy milk into a shallow dish. Combine panko and herbs and salt in another shallow dish. Dip ravioli in soy milk and then coat with panko mixture. 
2. Place on foil covered baking sheet. Heat in 400 F oven for 10 minutes, or until bottoms are browned, flip and cook for another 2-3 minutes.
3. Serve with cold or heated sauce.

Disclaimer: I was given ravioli and sauce samples to test out. All opinions above are 100% my own.

black bean, corn + basil dip + crackers {recipe redux #AD}

Just in time for Cinco de Mayo, limes are 79 cents a pop. Now, that's just cruel. How could the crops have gone bad just at the moment when everyone was raiding their local grocers for the very thing that makes Cinco de Mayo so full of splashy spark? How will we make our Mojitos?

While we ponder over this turn of events we can still make this delicious dip. True it contains one lime, but one lime is worth it for the yummy appetizer. Perfect with those mojitos you may or may not be drinking tomorrow tonight.

Breton Gluten Free Herb and Garlic Crackers are a delicious, gluten free options for entertaining or light meal. They are light and flaky with a buttery taste that rivals any regular cracker. They are a gluten free option that everyone can enjoy.

Black Bean, Corn + Basil Dip + Breton Gluten Free Herb and Garlic Crackers
Serves 6-8.

Ingredients

• One 16oz can black beans, drained and rinsed
• One 12oz jar of roasted red peppers, drained
• 1 avocado
• 2 cloves garlic, crushed
• Salt + black pepper + cayenne pepper, to taste
• Basil leaves
• One cob fresh corn, kernels cut off
• Juice of one l lime
• Breton Gluten Free Herb and Garlic Crackers

Instructions

1. Combine all ingredients except basil, corn and crackers in a food processor until well mixed.
2. Serve with Breton Gluten Free Herb and Garlic Crackers.

By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time and all thoughts are my own.

An InLinkz Link-up

curry-cumin roasted cauliflower soup

Now that my son has become more manageable in public places, better focus and control of himself, we are exploring the museums of NYC. This has inspired me to get more involved in art education.

This inspired me to read Drawing on the Right Side of the Brain, by Betty Edwards. Originally published in 1979, this book has been around for my entire artistic career, but I never took a look at it. Maybe because I could always draw.

So, I began reading it this week, with the intention of learning how to teach others to draw. Edwards describes what it is like to draw and she is so spot on! Putting into words feelings that are mostly non-verbal.


I am super excited to start implementing these ideas in a classroom setting - or barring that, with my son.


In the meanwhile, I am slurping this delicious soup... until it is really warm outside, right? Try it you'll like it.

Curry-Cumin Roasted Cauliflower Soup
Serves 4-6, adapted from Joy the Baker

Ingredients

• 1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
• 1 heaping teaspoon cumin seeds
• 1 heaping teaspoon curry powder
• 1 heaping teaspoon cumin powder
• 4 tablespoons olive oil, divided
• salt and crushed red pepper flakes
• 1 small onion, diced (about 1 cup)
• 1 clove garlic, minced
•  4 cups chicken broth, vegetable broth, or water
• Fresh mint (optional)

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
2. In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Add cumin powder.
3. Using an immersion blender, carefully puree 3/5 of the soup, leaving some cauliflower chunky. Garnish with mint.
4. Soup can be stored in an airtight container in the refrigerator for up to 5 days.

mint mango salad

While waiting for the doctor, and trying to read my book, my attention was diverted to the Rachel Ray Show that was playing on the waiting room TV. Ever watch Rachel Ray? This was my first time. I was impressed by how she whipped up that recipe in no time flat. It explained why she was interviewing people in a set that was basically a kitchen.

She made a Thai Chicken dish which she garnished with a cucumber mixture of salt, sugar and cucumbers. So simple and yet full of potential. I knew I was bound to repeat it. And repeat it I did. I made it that very night.

I added it to this mango salad. Delicious.

Mint Mango Salad
Serves 1-2

Ingredients

• 1 cucumber, peeled and sliced into match sticks
• Dash salt
• Dash fine granulated sugar
• 2 ripe mangoes, peeled and sliced
• 10-15 mint leaves, larger ones sliced
• Juice of 1/2 lime

Instructions

1. Toss cucumber slices with sugar and salt. Set aside.
2. Add the rest of the ingredients. Toss again and serve. 
3. Time adds flavor. Keep refrigerated over night.

indian chickpea soup

Today I toured the public school NESTm, located on Houston Street and Avenue D. It is a school that is only available to children who scored 97% or higher on the G&T test. My son did not, but I tagged along with some friends whose child did. It was an interesting experience.

Basically I was trying to see what makes this school so special. How does it compare to my son's current school? How can I make his current school comparable?

The students did not appear stressed or overly taxed. They have nice facilities including a cafeteria that overlooks the playground outside. The differences are mostly what they expect from the children. For example, buy the end of kindergarten they should be able to write five sentences, read at G level (whatever that is) and be able to sold word problems in math.

It made me feel better about our current situation. And about ways we can make a positive difference for our own school.

Serves 4-6, adapted from Good Food

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 teaspoon finely grated fresh root ginger
• 1 garlic clove, chopped
• 1 tablespoon garam masala*
• 4 cups vegetable stock or water
• 2 celery stalks, cut lengthways and chopped
• 490g chickpeas (250 grams dry chickpeas soaked in water over night)
• 150g green beans, chopped
• Salt and freshly ground black pepper to taste

*Garam Masala is a mixture of spices which can include the following: turmeric cinnamon, clove, cumin seeds or ground, black peppercorn, cardamom in pods or ground, nutmeg, ground ginger, coriander seeds or ground. Look in your spice rack and choose what you have. I just tossed in a bit of each spice I had on hand - it didn't equal a tablespoon but that doesn't really matter.

Instructions

1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 minutes, then add the garam masala, give it 1 minute more, then add the stock or water and celery. 
2. Simmer for 10 minutes, then add the chickpeas and simmer for 30 minutes, or until chickpeas are tender.
3. Use a stick blender to blender the soup a little, while leaving most of the chickpeas intact. Stir in the green beans and simmer for 3 minutes. 

breakfast cleanse smoothie

I am not a fan of fruit juices.

I mean, I like them well enough, but I feel like if you want to eat a fruit, eat a fruit. The fiber is half the benefit of them.

But lately, and I am guessing you too, have been feeling the winter dull drums.

In need of a pick me up, I tried out a juice cleanse a colleague of mine is on.

I only did one full day of the 3 day cleanse. Not because I wasn't liking it, or starving, but because it was my birthday and I had dinner plans - more on that later.

One day on the Dr. Oz Cleanse is not all that different than my usual diet, only it is in liquid form. Never-the-less I feel great after just one day. My lingering congestion is gone. My skin has cleared up. I feel more energetic. Not sure if this psychosomatic (the green tea did wonders for me and the prescribed Epsom Salt/Lavender oil bath was heavenly), but don't really care.

Here is the breakfast one. I adapted it a bit to suit what I had in the house.

Breakfast Cleanse Smoothie
Makes one smoothie, adapted from Dr. Oz

Ingredients

• 1 cup water
• 1 cup blueberries
• 1 tablespoon ground flax seed
• 1 banana
• 1/4 cup kale
• 1 tablespoon chunky peanut butter

Instructions

1. Blend all ingredients together. Drink.

garlicky tomato and broccoli soup

Who said that homemade soup once a week keeps away the flu?

Oh yeah, it was me!!

Well, I forgot my own advice and stopped making soups. Just stopped. Maybe it was a way to will the warmer weather. Needless to say, it didn't work. And I came down with a bad case of the aches and sniffles and nausea.

So I am back to making soups. And I will continue making them until the temperature hits a steady above 50 degrees five days straight.

I am not generally a lover of tomato soup. I really need to be in the mood for it. But I am always in the mood for a black bean soup. This one masquerades as a tomato but deep down it is really a black bean. And it is super easy to put together. Can't beat that on a sub-freezing day like this one.

Did I mention that our car is in the shop, making it difficult to get my son to and from school. Who knew how much we relied on that car! So, this may have contributed to my illness. Walking 2 miles in 24, feels like 14, degree weather would do anyone in.

So, have some soup!

Garlicky Tomato and Broccoli Soup
Makes 4-6 servings.

Ingredients

• 1 tablespoon olive oil
• 1 head garlic, peeled and coarsely chopped
• 2 cans (28 ounces) diced tomatoes, with liquid
• 1 can (15 ounces) black beans, drained (or dried/cooked equivalent)
• 2 handfuls broccoli florets, frozen or fresh
• 8-10 fresh basil leaves (or more if you like)
• 2 15-ounce cans water
• Salt and freshly ground pepper, to taste

Instructions

1. Saute garlic in oil until fragrant. Do not burn!
2. Place all ingredients in a large soup pot or Dutch oven. Boil until broccoli is soft. Puree with an immersion blender or transfer to an upright blender.
3. Enjoy with chips, if you have them.

simple apple pie

Ever since I began baking, I have had trouble with pie crust. It just doesn't come out flaky and tender, no matter what I do.

This time I did something new. I followed the recipe.

Simple, right? Wrong. You see the recipe states the following:

Mix flour with salt. Okay so far.
Cut in butter so that it look like granules or little peas. Okay, but I tend to over cut - making the peas small.
Sprinkle cold water a tablespoon at a time until batter comes together. HERE is the problem. The 6-7 tablespoons they suggest never get the batter to come together and I end up using 8, 9, 10 tablespoons of water. Then it becomes too tough.

This time, even though the dough did not come together, I stuck to the 7 tablespoons of water. I separated the flour into two crumbly masses and rolled one out.

Amazingly it held together and became one pie crust. I was able to get the top on and crimped just fine. Only problem was that the part I crimped did become a bit tough but the rest of the crust was light a flaky just as it was mean to be!

Maybe the next pie I make will have flaky edges too. Baby steps and soon I will have the perfect pie crust.

Simple Apple Pie
Makes one 9 inch pie

Ingredients

• Two 9-inch pie crusts
• 8-10 apples, peeled and thinly sliced
• 1 teaspoon lemon zest
• 1/4 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1 teaspoon flour

Instructions

1. Make the pie crust and roll out and place the bottom one in a pie pan and in the fridge while you prepare the filling.
2. Toss all ingredients in a large bowl.
3. Pour filling into pie crust and cover with second crust. Bake in oven at 425F for 10 minutes. Then lower the temp to 350F and complete baking for 40-45 minutes until top crust is browned.

sweet potato straws

I won't say these were easy.

They appear deceptively so from afar.

That is, until you start slicing them in your mandolin and realize that pushing a raw sweet potato through all those grooves and edges just doesn't happen without some sweat and strain.

Which is too bad. I would have made all three potatoes waiting on the shelve instead of just the one, but I had to give up. My fingers were too sore.

Despite the amount of time it took to cut the potato, we ate them in seconds flat. Wistfully searching the bottom of the bowl for any crumbs remaining.Totally worth it.

Sweet Potato Straws
Makes one small bowl, from Edible Perspective

Ingredients

• One tablespoon olive oil
• One sweet potato
• Salt and freshly ground pepper, to taste

Instructions

1. Wash potato. Run it through a mandolin with the 1/8 inch tooth attachment. This is not easy, as I mentioned above. Persevere. You'll be happy you did.
2. Mix ingredients in a bowl. 
3. Lay ingredients out evenly on a baking sheet. Cook at 325F for 15 minutes. Then toss and cook for 12 minutes. Then toss and cook in 3 minute increments until completely dried out but not brown.

spinach mushroom and miso soup

Discovering miso has been a wonderful revelation for me. Now, all I need is some water and a vegetable and I have a wonderfully complex tasting soup.

This soup is a little more involved than that, but knowing I could make a soup at a moment's notice with my miso at the ready puts my heart at peace.

Spinach Mushroom and Miso Soup
Serves 2-6

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 knob ginger, sliced and peeled
• 2 cloves garlic, minced
• 2 boxes fresh mushrooms (any kind will do - I used shitaki and baby portabello)
• 1 bunch fresh spinach
• 2-3 tablespoons miso
• 4 cups water
• Salt and pepper to taste

Instructions

1. In a saucepan sSaute onion, garlic and ginger in oil over medium heat, until fragrant and onions become translucent. Add mushrooms and cook until water releases and become wilted.
2. Add water and bring to boil. Add spinach and cook only until wilted, but still bright green. Eat immediately. Nothing like a nice hot bowl of soup.

sweet potato ginger miso soup

It is kind of amazing how bad children's movies are. Viewing the Oscar's nominated Frozen and Croods solidified this in my mind. American made children's flicks are invariably filled with violence and scary themes.

Is it to keep the adults entertained while taking their children to the theater?

It is just so baffling. My son won't watch any American movies made for kids. He doesn't like seeing people hit, pushed, thrown over cliffs (he wasn't raised on Wyle E. Coyote Road Runner like I was), run over by cars, or any other violent harm and they all scare him.

On the flip side he loves nature films where animals tear one another apart. He watched Life of Pi three times. Something about the difference between animal and human behavior, I guess. One lovely film that I highly recommend is the Child and the Fox. Beautifully shot and with a nice message.

Sweet Potato Ginger Miso Soup
Serves 6-8, adapted from The Kitchn

Ingredients

• Olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
• 3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
• 3 tablespoons light miso
• 4 cups chicken or vegetable broth, or water
• 2-3 scallions, sliced for garnish

Ingredients

1. Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. 
2. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender. 
3. Add some scallion circles to each bowl when served. 

overnight oatmeal {vegan}

Anything that makes getting out the door in the morning easier is a welcome addition to my home.

And this recipe did the trick. My son ate his breakfast without the usual prodding and we were  dressed and gone in no time.

Priceless.

Overnight Oatmeal
Serves 2

Ingredients

• 1 cup rolled oats
• 1 cup ilk of your choice (I chose soy milk)
• 2 tablespoons maple syrup (or any sweetener)
• topping like walnuts, raisins, blueberries, cinnamon

Instructions

1. Combine oatmeal, milk, and sweetener in a bowl. Leave covered in the fridge overnight.
2. In the morning add your favorite toppings and eat. If you like it warm, zap it in the microwave (we don't have one, but no problem, my son likes everything cold. The colder the better. He eats his frozen peas frozen).