Sweet Potato Spice Oatmeal

As most of my regular readers know by now, my mother is visiting the USA for the summer. In between enjoying her home-cooked food, I've been introducing her to some of the WFPBNO foods I eat on a regular basis, one of which is oatmeal. To be honest, she's not sold on it yet. I made this awesome Sweet Potato Spice Oatmeal this morning and it was "just okay" according to her (LOL). I enjoyed this recipe a lot and here's why (a) it has no added sugar or butter (b) its made with all whole food ingredients and (c) it is ready and on the table in less than 20 min. 

Prep Time: 15-20 min

Ingredients (Serves 4): 

1. 1/2 cups Steel-cut Oatmeal
2. 3 cups Water
3. 2 Medium Sweet Potatoes, roasted previously.
4. 1/2 cup Unsweetened Non-Dairy Milk (Almond, Soy, Cashew etc.)
5. 2 tbsp Slivered Almonds (or substitute with Pecans)
6. 2 tbsp Raisins
7. 1/2 tsp Cinnamon
8. 1 tsp Vanilla Extract
9. A pinch of Sea Salt
10. Maple Syrup (as needed) 3 to 4 cups water

Directions:

Mix Steel-cut Oats, water, raisins and sea salt together and pressure cook under high pressure for 5-7 minutes. If you don't have access to a pressure cooker, simmer the oats on a stove until tender (approximately 20-25 min). Once the steam dissipates, add 1 tbsp almonds, 1/3 cup almond milk, cinnamon, vanilla extract and mix well. Dish out into 4 serving bowls, garnish with more slivered almonds and a small splash of almond milk. Dust on more cinnamon, if you desire. I didn't add any sweetener to this dish, but if you like it sweeter, add maple syrup to taste. Serve warm. 

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Matar Kulcha - A Delhi Street Food!

Matar Kulcha, or Peas and Bread, is a popular street food in Northern India, especially in Old Town, Delhi. Generally, it is served on disposable plates made from the dried leaves of the Peepul tree. Street Vendors wheel their carts to the most popular selling spots. The Matar (peas) are made and served out of large brass pots and cook on coals through the night. One of my fondest memories is of my mom taking my sister and I to Old Delhi, where we would partake of this and other wonderful street foods. 

Prep Time: 15-20 min

Ingredients (Serves 6): 

1. 2 cups Dried White Peas (whole, soaked overnight)
2. 3 to 4 cups water 
3. 2 tbsp Dried White Onions
4. 1/8 tsp Asafoetida
5. 2 tsp Ginger Garlic Paste
6. 1 tbsp Chana Masala
7. 2 tsp Chaat Masala
8. 2 tsp Taminco Tamarind Paste
9. Salt and Pepper, to taste
10. Hot Sauce, to taste
11. Fresh Cilantro, for garnish
12. Fresh Diced Tomato, for garnish
13. Fresh Diced Onion, for garnish (optional)
14. Fresh Sliced Ginger, for garnish (optional)
15. A Slice of fresh Lime/Lemon, for garnish (optional)

Directions:

Add soaked peas, water and all spices to a pressure cooker and cook under high pressure for approximately 10 min. Allow the steam to dissipate naturally, open pot and mix well (peas will mostly disintegrate). Taste test for salt, mix tamarind paste in a small amount of hot water and mix in with the peas. Serve with fresh toppings, and a squeeze of lime juice, with bread, or kulchas (a leavened flat bread made without yeast). Enjoy!

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!