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An oatmeal cookie in a bowl!
Put the coconut milk and water into a medium sized saucepan. Stir the steel cut oats and salt into the coconut milk and water. Bring to a boil and simmer for about 30 minutes, until the oats are soft and the liquid is fairly well absorbed.
Divide into 1/2-cup servings (it’s enough for me, but you can have more if you want!) and top each bowl of oats with about 2 tablespoons peanut butter and 1 tablespoon of maple syrup.
This becomes very thick as it cools, so you may want to pour extra “milk” on it when you serve it. I like it thick, but it’s up to you and your personal tastes.
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!