Baked Apple Oatmeal

Baked Apple Oatmeal via Semi-Vegetarian.com

I really, really love hot oatmeal especially on cold mornings. Not the flavored kind in little paper packets, but big bowls of creamy oats or baked oatmeal. It keeps me full for hours, and is hearty and delicious! Baked oatmeal is sort of my go-to alternative to overnight oatmeal in colder months (cold breakfasts on cold mornings just aren’t my thing!). I’ll often make a pan of it on Sunday and then we warm up bowls throughout the week! 

To serve, I like to break up a slice in a bowl and add a little milk (or even cream!) on top. A little bowl of heaven with your morning coffee. This apple variety is SO delicious. Soft apples stud this cinnamon-y oatmeal, and if you wanted to take it up a notch you could even add some nuts to the mix (walnuts would probably work well).

Aside from chopping the apple and cracking the eggs, this is a “dump and stir” recipe making it a great option for kids to help make!

Baked Apple Oatmeal
Serves 10
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 3 cups oatmeal
  2. 1 1/2 teaspoon cinnamon
  3. 1/4 teaspoon nutmeg
  4. 1/2 teaspoon salt
  5. 2 teaspoons baking powder
  6. 2 eggs
  7. 1/2 cup unsweetened applesauce
  8. 1/3 cup brown sugar
  9. 2 cups milk
  10. 2 cups chopped apples
Instructions
  1. Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with nonstick spray
  2. Combine the dry ingredients in a large bowl
  3. Combine the wet ingredients in a medium bowl
  4. Add the wet to the dry, mix well, and fold in the chopped apple
  5. Pour the mixture in the prepared baking dish and spread evenly
  6. Bake about 30 minutes
Semi-Vegetarian http://www.semi-vegetarian.com/
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Mushroom Meatballs

Vegan Mushroom Meatballs via Semi-Vegetarian.com

I wasn’t really sure what to call this recipe… though the title says “Mushroom Meatballs” there isn’t actually any meat in this recipe. “Mushroom Balls” just didn’t sound quite right, so let’s just move along. 🙂  If I were to choose one word to describe this recipe, it would be flavorful. These babies are really hearty, and amp up spaghetti night. I bet they’d be great on a hoagie roll with melted mozzarella for a vegetarian version of a meatball sub, too!

As I’ve mentioned in other “knock-off” type recipe posts, this is one of those times when it’s important to think of this as it’s own dish. Not a “substitute” for traditional meatballs make with beef and/or pork. If you’re expecting the same taste and texture, you’re going to be disappointed! That being said, mushroom meatballs have a terrific unique flavor, and turn a plate of pasta from ordinary to something really special.

Give it a whirl, and let me know what you think!

Vegan Mushroom Meatballs and Spaghetti via Semi-Vegetarian.com

Mushroom Meatballs
Serves 6
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 1 cup cooked brown rice
  2. 2 tablespoons ground flax plus 6 tablespoons water
  3. 8 oz package baby bella mushrooms
  4. 1 cup packed spinach
  5. 1/2 teaspoon kosher salt
  6. 1/2 teaspoon black pepper
  7. 1 teaspoon dried Italian seasoning
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. 1 tablespoon Worcestershire sauce
  11. 2 tablespoons whole wheat flour
Instructions
  1. Combine ground flax and water in a small dish and set aside
  2. Pulse the mushrooms and spinach in a food processor until finely chopped and transfer to a large bowl
  3. Put the brown rice in the food processor (no need to clean it first) and pulse a few times to break up the rice a bit
  4. Add the rice to the bowl with the mushrooms and spinach
  5. Add the remaining ingredients and mix very well
  6. Refrigerate the mixture for at least 30 minutes
  7. Preheat the oven to 375 degrees
  8. Using damp hands, roll the mushroom mixture in to ping pong sized balls and place on a baking sheet
  9. Repeat until all the mixture has been used (I got about 25 balls)
  10. Bake 45 minutes and allow to cool on the stovetop for a few minutes
  11. Mix VERY gently with marinara sauce (the balls are delicate) and serve over pasta OR plate the pasta and sauce and top with a few mushroom meatballs.
Notes
  1. To save time, the mixture can be prepared the night before and refrigerated so you only have to make the balls and bake the night you plan to eat this dish.
Semi-Vegetarian http://www.semi-vegetarian.com/
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