Hester Kathy - Oatrageous oatmeals : delicious & surprising plant-based dishes from the humble, heart-healthy grain

Wow! Im so impressed with this new cookbook! Kathy definitely takes the ho-hum out of oatmeal. In addition to the breakfast staples, breads and desserts made with oats, you will find homemade pantry staples for vegan cooking, gorgeous soups and hearty stews, burgers, meatless loavesall made with lots of international flair and very little fat. Honestly, I cant wait to cook my way through this book! BRYANNA CLARK GROGAN , author of World Vegan Feast; vegan chef and cooking teacher; blogger If you thought oats were just for breakfast or cookies, prepare to be dazzled. Kathy Hester has taken the humble grain to new heights in this collection of savory and sweet oat recipes that include blackberry mojito refrigerator oats, steel-cut oat sausage crumbles, oat dosas with coconut chutney, and much more. ROBIN ROBERTSON , bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more Who knew one ingredient could be so OATrageous? Kathy shows how everyones favorite hot cereal can go from sweet to savory, and breakfast to dessert. JONI MARIE NEWMAN , author of Fusion Food in the Vegan Kitchen and many more I absolutely adore Kathy Hesters amazingly creative and delicious recipes using oats. JONI MARIE NEWMAN , author of Fusion Food in the Vegan Kitchen and many more I absolutely adore Kathy Hesters amazingly creative and delicious recipes using oats.

She will have you thinking of oats in brand new ways, and you will suddenly want to buy them in bulk. Thank you, Kathy! JULIE HASSON, author of Vegan Casseroles, Vegan Pizza, Vegan Diner and more OATrageous Oatmeals DELICIOUS & SURPRISING PLANT-BASED DISHES FROM THE HUMBLE, HEART-HEALTHY GRAIN Kathy Hester BESTSELLING AUTHOR OF THE GREAT VEGAN BEAN BOOK PHOTOGRAPHY BY KATE LEWIS The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. This book is dedicated to my hardworking and delightful testers, as well as my loyal readers.

I appreciate all of you more and more every year.

Just the word oatmeal can evoke strong memories. It takes me back to a childhood bowl of apple-cinnamon instant oats. Warming and soothing, it fortified me enough to go out into the cold to school. But oats can be so much more if you just explore and experiment a little bit. In this book, I will show you that you can make a meal out of oats any time of the day or night.

Youll be amazed by oat recipes that go way beyond adding hot water to a brown packet of instant oats. Dont get me wrongtheres nothing wrong with instant oats. I even have a recipe for making your own ! Make your own pantry staples for last-minute meals and treats like soy-free, gluten-free and oil-free nondairy chez powder, golden gravy mix and even an instant hot chocolate. Youre almost saving money as you read this introduction! There are oatmeal sausage crumbles that are no more processed than their steel-cut oat base. Soups made creamy with pured oats, hearty stews and a tasty Indian dal and oat roti, are included so you can travel around the world with your oats in hand.

Oats fit in well to most special diets with one caution: If you have celiac disease or another condition that requires you to eat gluten-free, always buy oats that are clearly marked gluten-free. While oats are naturally gluten-free, they are often cross-contaminated with other grains that do contain gluten during harvesting, transportation or storage. While oats are naturally gluten-free, they are often cross-contaminated with other grains that do contain gluten during harvesting, transportation or storage.

Some mills, such as Bobs Red Mill, have a separate packaging division to ensure that there is no cross-contamination. I have noted on recipes where you can use substitutions to make a recipe gluten-free. I do my best to point out which ingredients you need to check for gluten, but please dont limit yourself to only checking the ones noted, because brands constantly change their ingredient lists. What is gluten-free at this time may not be in a few months. Thats why its best to buy products that are clearly labeled gluten-free. Soy curls are a great substitute for seitan and are not only gluten-free but are minimally processed as well.

They are basically cooked soybeans that are squashed and dried, producing a great product that has a texture similar to seitan when reconstituted. While plain tempeh is naturally gluten-free, you have to watch out for mixed grain or flavored varieties that could add gluten to the mix. If you have a food allergy, you can never read labels too much!

Most of the recipes are naturally soy-free. Obviously, if you are soy-free, you wont be choosing soy milk to use as your nondairy milk of choice. Tofu, soy curls and tempeh are used sparingly in this book but are also out-of-bounds if you want to stay soy-free for health or allergy reasons. In The Engine 2 Diet, Joel Fuhrman, MD, John McDougall, MD and Caldwell Esselstyn, MD, all encourage a plant-based diet with no oil added. In The Engine 2 Diet, Joel Fuhrman, MD, John McDougall, MD and Caldwell Esselstyn, MD, all encourage a plant-based diet with no oil added.

My recipes are already low in fat and most can be made without oil with a few simple modifications. Please note that the words oil-free and oil-free options throughout the book refer to items with no added oil. There may still be whole food ingredients that contain fat, like nuts, tofu or avocados. A few changes in traditional cooking make it simple to live this lifestyle. For instance, its easy to saut in water or broth instead of using oil, and using nonstick saut pans is great for toasting spices with no oil. You can also cover traditional baking pans with parchment paper if you dont have nonstick ones.

For any of the sweet recipes that call for olive oil or coconut oil, applesauce, pumpkin or date pure can be used instead. The end result will not be exactly the same, but it will still taste good! For more ideas on no-oil-added modifications, I highly recommend Susan Voisins site, Fatfree Vegan Kitchen (www.fatfreevegan.com).

Sweeteners are always a hot topic, and with new sweeteners popping up all the time, it can be confusing. This is one of the reasons why I allow using the sweetener of your choice in so many recipes. Just make sure to taste as you go along and add a little at a time. This way, depending on what you are using, youll stop before it gets too sweet or bitter.

Depending on the recipe, you may also have to add more liquid if you are using a dry sweetener, or a little less if you are using a liquid sweetener. My favorite combination to use is mostly stevia with a little agave nectar. I find that stevia sweetens but lacks that round mouth feel of processed sugar. A touch of agave nectar seems to fix that for me. There are a ton of different brands of stevia, and some are quite bitter. I used NuStevia brand for these recipes but Monika, one of my testers, loves Pyure.