A Moist, Tasty, Satisfying Vegetarian Meatloaf
Oatmeal, Quinoa, Walnuts, Hazelnuts, and Gruyere Cheese
Mashed Potatoes and Mushroom Gravy
The somewhat mysterious walnut loaf on the vegetarian restaurant menu seemed way too heavy for lunch, so I ordered the sprouted salad instead.
While the salad was completely delicious, I was still curious about that hearty, compelling “vegetarian meatloaf” so I decided to make one at home.
While researching vegetarian walnut meatloaf recipes, I came across several that sounded similar to our local restaurant’s version. Upon further investigation, it appears that the original recipe is over 2 decades old, from famous vegetarian chef Deborah Madison.
Madison recently noted that 20 years ago she would add cheese to many of her recipes. These days however, with the variety and quality of vegetarian ingredients, she no longer relies on cheese to substitute for the meat. In this vegetarian meatloaf, cheese does play an important role…but vegan cheese should work fine too.
In my interpretation of the recipe, I substitute oatmeal and quinoa for Madison’s brown rice, and make many other adjustments as well, but credit for the concept definitely goes to her.
Vegetarian Meatloaf, Mushroom Gravy Recipe
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Oatmeal Breakfast Bowl
Sunnyside Up Fried Egg, Avocado, Salsa Roja, Feta
Pepitas, Radish, Jalapeno, Cilantro
Would it not be a shame to behold a glorious sunrise, then turn to a boring bowl of beige oats for breakfast? Let’s fix that.
Sunrise Over the Port of Los Angeles
How To Wake Up Your Oatmeal
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Good morning! How are you?
I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.
For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.
So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.
I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.
These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.
Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.
Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.
Oatmeal Pancakes Recipe
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Non-Fat Greek Yogurt with Roasted Oatmeal “Streusel”
There are those of us who try to eat oatmeal everyday for its heart-healthy benefits. And truthfully, that oatmeal routine can get quite boring. But here, old dull oatmeal becomes an inviting way to begin an awesome day. The idea for this “streusel” comes from energy-packed breakfast bars. It’s kind of like a deconstructed breakfast bar on top of yogurt. And roasted oatmeal is a nice change from the “wet” version.
By the way, do you think having to eat bacon everyday could get boring too? Hmmm…
Good morning! Please join me for breakfast. How do you take your coffee?
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Oatmeal Topped with Non-Fat Greek Yogurt
Toasted Quinoa, Dried Blueberries, Sunflower Seeds, Blue Agave Nectar
Would you rather eat farm fresh poached eggs and thick smoky bacon? Me too. But part of my heart-healthy regimen includes oatmeal for breakfast several times a week. And that gets boring. Quite. Boring. In looking for healthy ways to jazz it up, I put together this combination of toppings – tangy yogurt, toasty quinoa, nutty sunflower seeds, intense wild berries, and mildly sweet blue agave nectar. It was a delightful way start to the day.
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♡ heart-healthy olive oil oatmeal walnut cranberry blueberry raisin cookies ♡
Taste With The Eyes is four-and-a-half years old and it’s time to celebrate! No, not because of the mini-milestone, we’re celebrating the first cookie recipe on this blog, ever. And they’re not colorful, festive, nor particularly sweet…and they are definitely not tied up with ribbons and bows. I’ll leave those fabulous gussied up holiday cookies to the baking experts. These are brown, irregular, crunchy, a little chewy, heart-healthy, and great with black coffee. My kinda cookie. I know this is a long shot, but perhaps, yours, too?
After all these years without a cookie in sight, what motivated me, a rather savory gal, to bake cookies?
Well, I received a generous gift of fancy holiday cookies from a client at my office the other day. They were shipped from a popular local bakery. And they were very very pretty. With lots of icing, and red and green sprinkles. They were aptly named “Sugar Rush.” The label indicated each serving contained 25 mg of cholesterol. I gave them away to a delighted colleague, then sent a thank you note to that gracious client.
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Thick & Rough Oatmeal
Walnuts, Non-fat Greek Yogurt
Olive Oil & Kosher Salt
Good Morning! Rise and Shine!
I’m pretty sure this oatmeal is not going to excite all of you. But for those of us who do not put sugar in our coffee, those who would order the egg-white Denver omelette over the blueberry pancakes with maple syrup – my savory friends – this oatmeal is for you!
Made with whole grain milled oats (I like The Silver Palate brand) topped with crunchy walnut halves, a generous scoop of non-fat Greek yogurt, a drizzle of high quality olive oil, and a sprinkling of Kosher salt. Super savory, super satisfying.
Alas, it is not low in calories, but it is high in many foods that are super-good for the heart (go easy on the salt though).
- Extra virgin OLIVE OIL, made from the first press of olives, is especially rich in heart-healthy antioxidants called polyphenols, as well as healthy monounsaturated fats. Polyphenols may protect blood vessels.
- A small handful of WALNUTS a day may lower your cholesterol and reduce inflammation in the arteries of the heart. Walnuts are packed with omega-3s, monounsaturated fats, and fiber.
- Oats in all forms can help your heart by lowering LDL, the bad cholesterol. A warm bowl of OATMEAL fills you up for hours, fights snack attacks, and helps keep blood sugar levels stable over time — making it useful for people with diabetes, too.
- While low-fat dairy is most often touted for bone health, these foods can help control high blood pressure, too. Milk is high in calcium and potassium and YOGURT has twice as much of these important minerals. To really boost the calcium and minimize the fat, choose low-fat or non-fat varieties.
- COFFEE and tea may help protect your heart by warding off type 2 diabetes.
- KOSHER SALT may be worth a try for people trying to control high blood pressure. It has half the sodium of table salt, thanks to its large crystals. You’ll still need to measure carefully; a teaspoon of Kosher salt has 1,120 milligrams of sodium — not too far below the 1,500-milligram daily limit for people with hypertension.
From WebMD: 24 Foods That Can Save Your Heart here.
Are you a sweet or savory breakfast person?
I hope you had a chance to read the previous post, “What is TaStE WiTh ThE EyEs?”
Read all about Project Food Blog here.
Thanks for your support!