You know how sometimes you realize a simple ingredient in your pantry is not actually totally boring and, in fact, is more versatile and boasts a number of redeeming qualities that you suddenly develop a little crush on it? Yeah, that happened to me.

In recent years, I’ve come to see oats in a whole new light. Like, I went from childhood breakfasts of Quaker instant oatmeal packets to making awesome stuff out of oats like oat milk, oat flour, overnight oats and homemade granola—which is why I was so excited to see Kathy Hester’s new book, OATrageous Oatmeals, land in my mailbox. Think of this book as a manifesto to oats, going beyond recipes you would think traditionally require them and inspiring new ways to use this simple yet versatile grain.

From mushroom sun-dried tomato steel-cut oat risotto and pepperoni crumbles to dreamy dark chocolate oat cream and coconut oat vanilla nut creamer, this book shows how you can make a meal out of oats any time of the day. For those who are not so adventurous, Kathy also includes new takes on old favourites, like oatmeal, overnight oats, granola, pancakes and biscuits. Plus, she goes beyond the kitchen and includes recipes for making your own body scrubs, bath soak and catnip kitty treats—all using oats! The book chapters include:

• Do it yourself homemade staples
• Warming oats for fall and winter
• Cooling breakfast oats for spring and summer
• Granolas and bars for breakfast and beyond
• Satisfying soups and stews
• Savory oats for lunch and dinner
• Delightful desserts
• Drinks, oat milk and even an oat liquor
• Beyond the dining room: Other uses for oats

I love that Kathy also takes into consideration a number of common allergens and special diets, and includes variations and additional information in each recipe, including soy-free, gluten-free, no added oil, sweeteners alternatives, and nutritional information.

There are so many recipes in this book I want to try, but so far I’ve made:

The easy oat milk yogurt—yes, that’s right, you can make yogurt out of oats! This was a very simple recipe that didn’t require anything more than rolled oats, water and a little plain non-diary yogurt. You have to cook it and then allow it to ferment overnight, but the result is a smooth, deliciously oaty yogurt that is far superiour (and much cheaper) than any store-bought brand. Mine turned out a bit thinner than the store-bought stuff I love so much, but that may have been an error on my part. I’ll be giving it another try soon!

These butternut squash maple walnut scones came together quite easily and made an awesome breakfast paired with homemade strawberry chia jam. Since I didn’t have butternut squash on hand, I followed the variation using pumpkin puree instead. I shared these with my colleagues and they got rave reviews.

The curry cashew savory granola is one of those recipes that piques your interest immediately, so it happened to be the first recipe I tried from this book. I dug out my favourite brand of garam masala spice blend and boy, did it make the house smell amazing—that incredible, warming scent of homemade granola combined with fresh Indian spices. I added some larger cashew pieces for more crunch and I couldn’t stop snacking on it while trying to take photos! Needless to say, I’ll be doubling the batch next time I make it. Find the recipe for this awesome, crunchy snack below!

Curry cashew savory granola

Yield: 2 cups

Ingredients:

• 2 tablespoons (14 g) ground flax seed mixed with 4 tablespoons (59 ml) warm water
• 1 cup (92 g) rolled oats
• 3 tablespoons (45 ml) olive oil
• 1⁄3 cup (55 g) golden raisins
• 1⁄3 cup (26 g) finely shredded coconut
• 1⁄3 cup (43 g) minced cashews nuts
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground coriander
• 1⁄8 teaspoon ground mustard
• salt, to taste

Directions:

1. Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper.
2. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
3. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat piece about 1/4 to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the middle is no longer wet. Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top salads or plain yogurt, or just eat by the handful for a snack!

From OATrageous Oatmeals by Kathy Hester, printed with permission of Page Street Publishing

Cookbook giveaway

Kathy and Page Street Publishing have offered to let me give away a copy of OATrageous Oatmeals to one of you! The giveaway is open to Canadian and US residents and will run until Monday, November 10, 2014. Please use the widget below to enter.

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My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

I consider myself a dip girl.

There isn’t a week that goes by when I’m not peeling carrots or slicing cucumber to use only as a vehicle for scooping up salsa, homemade bean dip or, when in a pinch, my favorite store-bought hummus. These dips add the right amount of pizzaz when spooned on top of salad bowls or spread across lunch wraps, too. With my love of all things dippy, let’s just say my food processor has had it’s fair share of work over the years.

But let’s be real. One can only eat so much bean dip, which is why I decided to change things up a bit with this roasted red pepper dip. It’s a super simple recipe that can be made in mere minutes in your food processor. I took the easy way out and used jarred roasted red peppers, but feel free to roast your own if you’ve got the time and inclination. The coconut milk adds just the right amount of creaminess without being overly coconutty, and the lime juice and cilantro add a Mexican twist.

I think this dip will be making an appearance during Canada Day celebrations on July 1st. Speaking of which, I have a fantastic giveaway for you! Thanks to the kind folks at Que Pasa, you have the chance to win a Canada Day themed basket filled with vegan and organic products! It includes Que Pasa O’Canada limited edition tortilla chips, Que Pasa salsas and product vouchers!

If you’d like to win this amazing giveaway, be sure to enter using the widget below! I will choose a random winner on Monday, June 30. This giveaway is open to Canadian and US residents only.

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Just so you know, I only offer giveaways and product mentions from companies I love. Que Pasa is owned by Nature’s Path (known for its breakfast food products). It is an independent company based in BC and is devoted to using certified organic, fair-trade, non-GMO ingredients. It offers an excellent selection of vegan products (all Que Pasa products are vegan) that are all made in Canada. I was offered samples to try before deciding on this giveaway.

Now grab some chips and dig in to this delicious dip!

Roasted red pepper dip

Yield: 1 1/4 cups

Ingredients:

• 1 cup roasted red peppers
• 1/2 cup coconut milk
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 garlic clove
• 1/4 tsp each salt and pepper

Directions:

1. Place peppers, coconut milk, cilantro, lime juice, cumin, garlic, salt and pepper in a food processor. Pulse until very smooth. Chill for at least 1 hour before serving. Adjust seasoning to taste.

Recipe republished with permission from Que Pasa

Now, don’t be fooled by appearances. This stew may have a somewhat long list of ingredients but it is a whole lotta delicious. Sometimes combining a handful of seasonal elements together in a simple way allows each ingredient to shine without a lot of fuss—that is what I love about one-pot meals. This recipe is easy, uncomplicated and just the kind of food I eat every day.

The textures and flavours of this dish are quite varied and yet work together really well. The eggplant, with its slightly bitter taste and meaty texture, balances the surrounding flavours of the other, more pronounced ingredients like the sweet butternut squash and the vibrant tomatoes. Then you get a decisive smack from the fresh ginger that breaks through the familiar only to end in a sweet suggestion of Moroccan spices.

I should note that I roasted my eggplant and butternut squash beforehand, which brings out the flavours of these hearty vegetables. However, I don’t think it’s completely necessary if you’re pressed for time. You may just need to adjust the cooking time and simmer the stew until the vegetables and lentils are cooked through. I also used canned tomatoes here since “fresh” tomatoes at this time of year are transported in and, in my opinion, taste awful. But feel free to use whatever works for you.

Moroccan vegetable and lentil stew

Yield: 4 to 6 servings

Ingredients:

• 1 eggplant, cubed
• 1 butternut squash, cubed
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2-inch piece ginger, grated
• 2 large carrots, sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground tumeric
• 1/2 tsp ground cinnamon
• 4 cups vegetable stock
• 1 28-oz can chopped tomatoes, drained
• 1 cup dried lentils
• salt and pepper to taste

Directions:

1. Preheat the oven to 375F and oil the bottom of two sheet pans.
2. Spread the eggplant onto one pan and the squash onto another. Bake until soft, about 30 minutes.
3. In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft. Add water as needed so the ingredients don't stick to the bottom of the pot.
4. Add the spices and cook for another minute or two, stirring frequently.
5. Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft. Add salt and pepper to taste.