Confession: I haven’t been blogging, and I’m okay with it….
Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.
I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.
I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!
(Gluten Free, Dairy Free, Vegan)
- 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
- 2/3 cup Water
- 1 Bay Leaf
- 1/2 tsp dried Thyme
- 1 1/2 tsp Nutritional Yeasts Flakes
- 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
- 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
- 1/2 tsp Earth Balance Coconut Spread
- 1 clove Garlic, minced
- 2-3 dashes Hot Sauce
- Sea Salt & Black Pepper, to taste
- In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
- Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
- Meanwhile, melt coconut spread in a small skillet over medium-high heat.
- Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
- Season greens with hot sauce, salt, & pepper.
- Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.