Nutty Apple Oatmeal (Vegan and Daniel Fast Friendly)

I don't like grape nuts.

There, I said it! I do not like grape nuts or they're slightly healthier sister cereal from Kashi. I can't do it...! So, on this fast I have two choices, oatmeal, or oatmeal! That is if I want to get some whole grains in me before noon. I have been trying all sorts of new and exciting variations of oatmeal. Here is the latest and greatest! By the way, We are on Day 5 and feeling pretty good! I can't believe I've gone 5 days without any dairy products!!! Crazy talk!

One more recipe for the SOS Kitchen challenge!!! WOOT!

Nutty Apple Oatmeal: Serves 1. Prep time: 5 minutes Cook time: 5 minutes.

3/4 cup rolled old fashioned oats.
1 1/2 cups liquid. (water, soy or almond milk)
a pinch of salt
1 tsp coconut oil
half an apple chopped into tiny bits
1/4 cup chopped pecans
1 tsp cinnamon
a splash of your favorite "milk"
1 more tsp of coconut oil for the top.

Cook the oatmeal according to the packaging. (my measurements are from Quaker's rolled oats) and while your oats are bubbling away, start your coconut oil in a small pan over medium heat.

Add the apples and pecans to the oil after it's all warmed up, and toss in the cinnamon. Give it a good stir to coat the apples and pecans. Cook till just heated through, about 5 minutes. (I like my apples a little crunchy)

Bowl your oatmeal, add in the apples and pecans. Pour on some "milk" and add the other teaspoon of coconut oil. By the way, having just given up on butter 5 days ago I can tell you that coconut oil acts just like butter!!! It adds the smoothness and creaminess that you get from butter! It's amazing stuff! It's not salty, but there's salt for that isn't there?

Now for those of you not on the Daniel Fast, you can add whatever sweetener you like! It would only make this recipe that much tastier!


Thanks for reading guys!

Red Curry Soup (Vegan, Gluten Free, Daniel Fast Friendly)

There is a great place in this country called Arcata, CA. It's a college town, it's a hippie town, it's a haven for all green people. There is a wonderful little hole in the wall soup and noodle place called Japhy's! Trevor (the DH) and I would always get the curry soup special. Red or green Thai style curry vegetable or chicken over jasmine rice. Anyone who has eaten at this place will tell you it is SO GOOD!!! So, as we were on day 3 of our Daniel Fast I knew I could try to imitate that soup and still be within the fast guidelines. Here is my take on red curry soup.

I can also submit this recipe once again to the SOS kitchen challenge! WOOHOO!!!

Red Curry Soup: Serves 6. Prep time: 10 minutes or so. Cook time: 55 minutes ish.

3 Tbs coconut oil
1 medium onion chopped
2 celery ribs chopped
2-3 carrots peeled then cut on the bias, thinly
1 yellow squash ends trimmed sliced down the middle then cut into half moons
1 zucchini ends trimmed sliced down the middle then cut into half moons
3-4 potatoes diced
1 inch piece of ginger root grated
3 cloves of garlic grated
1 Tbs red curry paste
7 oz of extra firm tofu cubed
1 14 oz. can of coconut milk ( I used the "lite" one)
32 oz. of vegetable stock
Juice of half a lime
Salt to taste
12 stems of cilantro (for the end)

Start with your coconut oil over medium heat in your trusty soup pot. Wait till it's nice and hot then add the onions, celery, carrots, squash, zucchini and potatoes. Cook for about 10 minutes.

Add the garlic, ginger, and curry paste and stir to coat the veggies. Add the coconut milk and veg stock.

*side note: I openly admit that I have never ever cooked with tofu before this recipe. I've eaten it before at restaurants and like it enough so I figured I would give it a shot! Also, I have no idea how to cook it, the only thing I profess to know about tofu is that it takes on flavors of whatever recipe it is in. So I added it after the soup was put together and simmering.

I'm new at all this... so forgive me!

So after the coconut milk and veg stock I let my soup come to a slow simmer and waited about 1/2 an hour before adding the tofu. You can add it whenever you want! The soup should simmer at least 45 minutes. After the veggies are tender the soup is done. Turn off the heat and add the lime juice. Taste the soup and add salt if necessary. Mine needed just a pinch.

Serve over rice and top with 2 stems worth of cilantro leaves. Now, even if you don't like cilantro, like myself, trust me, it's totally necessary.

I hope I'm doing Japhy's proud with this take on their soup. Now that we live in what the city people call "upstate" New York, it's a little bit of a haul to get to their great place! This is a perfect winter recipe. I will give you fair warning, it's pretty spicy!

Stay tuned for some Daniel Fast breakfast!