Toasted Coconut Steel Cut Oats

Hearty, warm, and toasty!

Toasted Coconut Steel Cut Oats

2 cups of Steel Cut Oats

8 cups of water

1 can of coconut milk

1 tsp salt

1 tsp vanilla

A dash of cinnamon

1/4 cup chia seeds

1/4 cup toasted coconut flakes

1/4 cup toasted coconut butter *recipe at bottom*

1/2 cup of raw sugar

In a large pot bring to a boil the Steel Cut Oats, water, coconut milk, and salt; then, turn the heat down low, add the sugar, vanilla, and cinnamon. Let the oatmeal simmer for 45-60 minutes covered with a lid, stirring about every 10 minutes. Turn off the heat and mix in the coconut flakes, chia seeds, and coconut butter. Let cool for 15 min and fix yourself a bowl!

Coconut Butter

1/2 cup toasted coconut flakes

1/4 cup coconut flakes

3/4 cup coconut oil

1 tsp salt

Place all ingredients in a blender and blend on high until smooth and combined.

This same recipe can be adapted to a crock pot. Oil the pot with coconut oil or vegan butter; then, add all of the ingredients starting with with dry ingredients. Then cook on low for 8hrs.

Whole Wheat Spirulina Chia Ravioli

Packed with flavor and nutrients, no matter how ugly they come out they’re still going to taste straight FIRE!

IMG_2361

Vegan ravioli
Whole wheat spirulina chia pasta dough:
4 cups semolina flour
1 1/2 cups whole wheat flour
1/2 tbls spirulina
1tsp salt
2 chia eggs (2 tbls chia flour and 6tbls water)
1/2 cup water (contingent on how wet or dry the dough is)
Blend dry ingredients together.  Knead in chia egg and water and mix until dough pulls away from sides of bowl and you can form into a ball. Turn dough out onto a floured surface and separate in halves (I put one of my halves in the freezer to use later) and then cut the halves into halves (you should have four even pieces of dough). Roll each quarter into a flat sheet about 1/8th of an inch thick.  You’re going to need two sheets of dough for each batch of ravioli, one for the bottom, and one for the top.
Filling
1 portobello mushroom minced
1 handful of spinach chopped
4 cloves of garlic minced
1/4 green bell pepper minced
1/2 and onion minced
1 container of kite hill foods almond ricotta
1 Tbls Italian herb mix
1 tbls nutritional yeast flakes (optional)
Salt and pepper to taste
Sauté onion, garlic, and bell pepper until onions turn translucent.  Add Italian seasoning, nutritional yeast, salt, and pepper, mix, then add mushrooms and sauté for about 5 more minutes.  When the mushrooms gain a meaty like texture, add the spinach and cook until wilted.  Turn of heat and let cool down.  In a mixing bowl add a container of kite hill foods almond ricotta and mushroom spinach mixture and combine.
Ravioli assembly
Lay out one sheet of pasta dough and spoon about a teaspoon of the ricotta mixture in an even pattern across the dough, with half and in between the next scoop of ricotta mixture.  You’re going to want to do this as uniform as possible so that you can cut straight lines through the dough to have square ravioli.  Once the space is filled on the dough, place another sheet of pasta dough on top. The dough should drape over the filling bumps and give you a guideline as to where you can cut.  After you cut all of the squares out, I used a fork to press down on all of the edges to seal them.
Set up a pot of water to boil, when it reaches a rolling boil add the fresh ravioli and boil for about 7 min, then drain.  And now you’ve got some fresh ass ravioli that you did yourself.