Today I started the day off well with some overnights oats. I was thinking of flavor combinations the night before. I often see recipes with PB & J, so I thought I’d see how they worked with oats. It was sooo delicious and very decadent. I found it was extremely thick this morning, so I added a bit more milk to break it up a bit and topped it with fresh blueberries. After that I was so full I couldn’t imagine ever eating again. Marco hates it when I do this because then I get hungry all of a sudden and then I have to eat straight away. Sure enough by 3ish I got a bit peckish and bought some sushi and Soy Caramel Cappuccino (which I probably didn’t need).
So again I was so full I was convinced I would never eat again. But after much persuading by Marco I ended up preparing some dinner. By the time it was done it smelt quite good that I had to have some too. I made Roasted Chat Potatoes, Sweet Potato, Carrots & Garlic; Creamy Baked Zucchini, Peas and at the last minute I prepared Cannellini Cutlets.
I got the recipe for the cutlets from The Complete Guide to Vegan Food Substitutes. It is meant to be like fish fillets. I used cannellini beans and corn crumbs, rather then white beans and panko crumbs. I didn’t find that it was flaky like fish, which was probably because I didn’t use the panko crumbs. The texture was similar to an mochi, but less sticky. It was still quite good, but it need a bit of sauce. Luckily I had plenty of sauce from the Creamy Baked Zucchini to go with it. It was really easy to prepare and a great gluten free and soy free meat substitute.
For the Creamy Baked Zucchini, I made a vegan cheesy sauce to go between the layers and on top. I also put some rice crumbs on top, so that it would go crunchy. Only thing is that I put far too much and it didn’t really need it. Nevertheless, everyone commented how delicious it was, even Marco who usually hates zucchini. The rest was my standard crispy roasted vegetables and peas heated in vegetable stock and vegan butter. Now I have that feeling in my tummy that I can’t eat ever again, but I am sure it will pass by tomorrow.
Peanut Butter & Raspberry Jam Overnight Oats (vegan, gluten free, soy free)
1/2 cup instant or rolled organic oats
1/2 cup plant milk, plus extra (coconut, rice or oat; almond or soy if you can tolerate)
1 tablespoon chia seeds
2 tablespoons natural peanut butter
2 tablespoons raspberry jam
1. Combine all the ingredients in a bowl and stir it all through.
2. Place in the fridge overnight to enjoy the next day. Stir and add some extra milk if it is too thick. Top with some fresh berries.
Cannellini Cutlets (vegan, gluten free, soy free, nut free)
1 tin of cannellini beans
1 tablespoon minced garlic
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/4 teaspon ground black pepper
1/4 cup grapeseed oil (plus more for frying)
1. Combine all the ingredients except the corn crumbs in a bowl. Mash the beans with your fingers so they are not whole.
3. Divide into 4 portions then shape the portions into cutlets.
4. Heat oil in a pan and cook on both sides for for 3-5 minutes.
Creamy Baked Zucchini (gf, nf)
3 zucchini, cut in half then sliced in thin strips
1 tablespoon vegan butter (more to grease)
1.25 cup soy milk
1 tablespoon arrowroot flour
2 teaspoons dijon mustard
1/2 teaspoon garlic powder
6 tablepsoons nutritional yeast
1. Preheat oven to 200 degrees and grease a small baking dish or loaf pan.
2. Take a small mix bowling and combine soy milk and arrowroot flour. Whisk the flour in the milk.
3. Melt the vegan butter in a small pot. Then add the soy milk and whisk.
4. Add dijon mustard and garlic powder and whisk on medium heat for 3-5 minutes or until it has thickened.
5. Add the nutritional yeast and whisk till it is combined then take off the heat.
6. Take baking tray and layer strips of zucchini then add a bit of the sauce and continue till all the zucchini has been used and the sauce has been layered on the top. Bake for 20 mins or until zucchini is soft.