Warning: this post briefly discusses my former obsession with healthy eating so with love I suggest you skip it if you are sensitive to this topic.

I am fan of eating oats for breakfast-year round and I have been for as long as I can remember. In college, I microwaved exactly 1/2 cup of quick-cooking oats in water every morning before class and topped it with one banana, and 1/2 tbsp of peanut butter. Instead of sweetening it, I added tons of cinnamon. It was a very utilitarian meal that was tied up in my 20 year old self’s idea of what was healthy and low-calorie. Every morning, the same exact breakfast.

Over time, I’ve changed my diet many times, but oatmeal has remained a staple food. I ruined my oats every morning one summer with bitter and expensive adaptogens.  I tried to get on board with savory oats (we have rice for a reason, people!) because I was limiting sugar (even fruit!) for awhile. I won’t get into all the different ways I obsessed over my health over the past 10 years, but suffice it to say that my obsession with healthy eating was anything but healthy. Now I’m just over here trying to intuitively eat plants that will nourish me and taste good. And I wake up every morning craving my old friend oatmeal. (Hello, oat council? Sponsor me please).

In the summer, I usually soak rolled oats in yogurt overnight and top them with fresh or frozen berries and mango. This is a great warm-weather breakfast that’s easy to meal-prep for a busy week. I have a recipe for my favorite Coconut Yogurt Overnight Oats with Sunny Mango Sauce here on my site if you’re interested!

This time of year, however, I am all about hot steel cut oats simmered in coconut milk and seasoned with warming spices.  I also meal-prep these oats because I’m not trying to spend an hour cooking steel-cut oats every morning. They reheat beautifully in the microwave or on the stove with an extra splash of milk. My current favorite topping of choice is caramelized apples, also great to prepare ahead of time.

I hope you enjoy this recipe for Spiced Apple Crisp Oatmeal. The oats are cooked in canned coconut milk, so they’re extra creamy and indulgent. Simmered in coconut oil and coconut sugar, the warm caramelized apples are seasoned with warming clove, caradamom, and cinnamon. Finally, a sprinkle of your favorite granola lends the perfect crunch.

Vegan Spiced Apple Crisp Oatmeal

Spiced Apple Crisp Oatmeal is the perfect fall breakfast. Warming spices like cardamom, clove, and cinnamon are cozy and soothing for the colder months while canned coconut milk adds a luscious creaminess to the oats. Seasonal and nourishing, not to mention delicious, this vegan steel-cut oat porridge is a meal-prep friendly breakfast option.

• Author: Jillian
• Cook Time: 60 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x

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Ingredients

For the oats:

• 1 13.5-oz can of coconut milk
• 2 cups of water
• 1 cup of steel cut oats
• a pinch of sea salt

For the apples:

• 4 small apples
• 2 tbsp coconut oil
• 1 tbsp coconut sugar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground clove
• 1/2 tsp vanilla extract
• 1 tsp vanilla extract

For topping:

• your favorite granola
• extra spices, optional
• tahini or almond butter, optional

Instructions

1. In a large pot, bring the coconut milk and water to a boil.
2. Add the oats, stir well, reduce the heat to low, and cover.
3. Cook for 45-60 minutes or until the oats have thickened, stirring occasionally. If you want a thinner porridge, add a splash of hot water. If you want them thicker, cook for the full 60 minutes.
4. While the oats cook, peel and chop or slice your apples.
5. Heat the coconut oil in a frying pan over medium heat and add the apples, coconut sugar, maple syrup, and spices. Stir to coat the apples in the sugar and let them cook for 3-4 minutes, stirring occasionally. Cook for longer if you like a softer apple. Remove from heat, add the vanilla extract, and set aside.
6. Serve the oats with a scoop of caramelized apples an a handful of granola. Add more spices and a drizzle of nut butter if desired.

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

You’re going to want to add these cookies to your holiday baking list! They’re lightly sweet, nutty, and chewy. And here’s a secret: if you leave out the baking powder and chill the dough. it makes such a good raw cookie dough snack if you don’t feel like baking up a whole batch of cookies.

A quick note on sweetened condensed coconut milk: I find mine at my local food co-op, Whole Foods, or online.  The only brand I’ve seen is from Edward and Sons and it’s great. You can also make your own by reducing and adding sweetener to a can of regular coconut milk, but I’ve never tried that.

Coconut Almond Cookies

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

• Author: Jillian

Ingredients

• 2 cups almond meal (do not pack)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut sugar
• Can of sweetened condensed coconut milk
• 2 tbsp coconut oil, melted
• 1 tsp almond extract
• 3/4 cup toasted shredded coconut

Instructions

1. In a food processor, add the almond flour, baking soda, salt, and coconut sugar. Process until combined.
2. While the food processor continues to run, pour in the can of sweetened condensed coconut milk, coconut oil. and almond extract. Run until very smooth.
3. Stop the food processor and add the toasted coconut. Pulse 5-10 times or until the coconut is well incorporated into the batter.
4. Transfer the batter into the freezer for 20 minutes or into the fridge for 1-2 hours.
5. Form the cookies into balls (I used a 1.5 tbsp scoop and then gently rolled them in my hands.
6. Place each ball on a lined baking sheet with at least 2 inches of space between the cookies. Do not press them down.
7.  Bake for 14-15 minutes at 375 until they are golden brown but still soft to the touch.
8. Leave on the baking sheet for 5 minutes before transferring to a cooling rack and continuing to cool or eating immediately.

If you try this recipe, let me know by tagging me on Instagram. I’m @plantandsoulkitchen over there and I’d love to connect. Thanks for reading!

Jillian

Enjoy these creamy coconut yogurt overnight oats as a nutritious meal-prep breakfast. My vibrant sunny mango sauce made with fresh mangos, lime juice, and maple syrup will seriously upgrade your usual overnight oats. This is my favorite kind of warm-weather breakfast that can be made ahead of time and taken on the go.

There are a thousand overnight oats recipes on the internet and yet here I am, compelled to share my personal favorite overnight oats recipe. The thing about ONO (not sure if this acronym is a thing yet lol) is they can be really delicious or an absolute chore to eat the next day, depending on what you add to them. When I make my creamy coconut yogurt overnight oats, I go to sleep excited to eat them the next morning!

I have three tricks to share that make overnight oats a delicious and satisfying breakfast worth prepping and eating throughout the week.

1.  Yogurt. This is non-negotiable for me, whether it’s storebought or homemade. I use this method from Amanda at Mama Eats Plants to make the thickest, tangiest coconut cashew yogurt. The creamy texture of yogurt lends a luxuriousness to the oats and the sour bite of yogurt is both tasty and, I believe, helpful in breaking down the oats as they soak overnight.
2. Fruit. Obviously, fruit and oatmeal are a common pairing! So if you’re out there trying to eat a jar of cold oats without any sweet, juicy fruit to brighten it up, definitely add some berries, apples, or my Sunny Mango Sauce next time!
3. Protein and Fat. These are so essential to make your breakfast satiating and energizing. The yogurt helps add some fat to the mix, but I like to add hemp hearts and chia seeds as well to boost the nutrition of my oats even further and make me feel satisfied til lunch.

Coconut Yogurt Overnight Oats with Sunny Mango Sauce

Creamy overnight oats with coconut yogurt and mango sauce. A vegan meal prep option that you’ll actually be excited to eat in the morning.

• Author: Jillian
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: breakfast

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Ingredients

• 1 1/2 cups rolled oats
• 2 cups plant milk of choice
• 6 tbsp coconut yogurt + more on top if desired
• 3 tbsp chia seeds
• 3 tbsp hemp seeds
• 1 tsp vanilla extract
• 3 Ataulfo mangos, very ripe
• 3 tbsp lime juice
• 1 tbsp maple syrup
• pinch of sea salt
• mint leaves to garnish, optional

Instructions

1. in a mixing bowl, stir together the oats, plant milk, yogurt, chia seeds, hemp seeds, and vanilla extract. set aside for at least 20 minutes so this mixture can start to thicken up.
2. in a blender, combine the mango flesh, lime juice, maple syrup, and sea salt. blend until very smooth and creamy.
3. divide the oat mixture into 3 jars and top with the mango sauce. garnish with extra yogurt and mint leaves if desired. refrigerate overnight or for at least 2 hours to fully thicken and chill. eat within a week.

Keywords: oats, yogurt, mango, meal prep

If you’re intimidated by home fermentation, this is the perfect recipe to start with. Dill Pickle Radishes are the prettiest pink garnish, snack, or toast topper and they require minimal effort for incredible payoff. Unlike sauerkraut, no massaging is required and unlike yogurt, you don’t need a probiotic starter.

All you need for these delicious Dill Pickle Radishes are a clean jar, 2 bunches of radishes, salt, water, garlic cloves, fresh dill, and optional mustard seeds and peppercorns. Put it all in a jar, wait 3 weeks, and you’ll be well on your way to being a kitchen witch/mad scientist/home fermenter.

I am thinking of making this into a series to include other basic home ferments, including plant based yogurt, kraut, cheese, and vinegars. Please let me know if you have any other topics you’d like me to cover in this series!

Dill Pickle Radishes | Vegan Lacto-Fermented Vegetables

Vegan lacto-fermented radishes with dill and garlic. Dill pickle radishes are the perfect garnish for salads, sandwiches, veggie burgers, and toasts. Easy beginner fermentation project.

• Author: Jillian

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Ingredients

• 4 cups of water
• 2 tbsp sea salt
• 2 tbsp organic cane sugar
• 2 bunches of radishes (about __ radishes)
• about 1/4 cup fresh dill
• 4 garlic cloves
• 2 tbsp mustard seeds

Instructions

1. In a large bowl or measuring cup, dissolve your salt in your water. Set aside.
2. Scrub your radishes and slice thinly with a mandolin or a sharp knife. Aim for the thickness of a typical sandwich pickle chip, or about 1/8 inch thick.
3. Roughly chop your dill (I use clean kitchen shears) and mince or grate your garlic cloves.
4. In the bottom of a large clean jar (24-32 ounces), add the chopped dill, minced garlic, and mustard seeds. Place the sliced radishes on top and use clean hands to pack them down firmly.
5. Finally, pour the cooled salt brine over the radishes. There should be enough brine to completely submerge the radishes. If not, use a clean cabbage leaf or a smaller jar to weigh down the radishes.
6. Cover with a lid and place in a corner of your kitchen away from any drafts or heat from the stove and allow to ferment for 2-3 weeks. Release pressure by removing the lid once a day and check to make sure the radishes remain submerged under the liquid.
7. Your fermented radishes will be pink, crisp, and tangy. Store in the fridge and use for sandwiches, veggie burgers, salads, and toasts. Or eat them straight out of the jar.

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Who doesn’t love samosas? They’re the highlight of any takeout Indian food experience, especially if they come with a good dipping sauce. I’ve never tried to make samosas at home because deep frying in my own kitchen scares me. However, I have had this idea of samosa mashed potatoes floating around in my mind for awhile now. Today I was moved by a burst of energy and creativity to finally make samosa mashed potatoes… and put them into a quesadilla! Vegan Samosa Quesadillas taste surprisingly authentic. The combination of the crispy tortillas with the spiced potato and pea filling is very reminiscent of the real thing without the deep fried doughy aspect.

Vegan Samosa Quesadillas are a delicious and unique lunch or dinner option that you can make in less than half an hour. Serve along the creamy Spicy Mango Yogurt Sauce or a prepared chutney or hot sauce of your choice. This would be a really easy snack or appetizer for a party as well.  The vegan cheese is totally optional and makes the whole concept even less authentic, but I do like how it cuts the starchiness of the whole thing.

Vegan Samosa Quesadillas with Spicy Mango Yogurt Sauce

Indian spiced potato and pea samosa filling inside a crispy quesadilla served alongside creamy spicy mango yogurt dipping sauce. Ready in under 30 minutes, these would be perfect for lunch or dinner or as a party snack or appetizer.

• Author: Jillian Walmer
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 5-10 quesadillas 1x

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Ingredients

for the samosa filling:

• 1 large russet potato
• 3/4 cup frozen green peas
• 1 tbsp oil, optional
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dijon mustard
• 1/2 cup unsweetened plant milk
• salt and fresh cracked black pepper to taste

for the spicy mango yogurt sauce:

• 2 ripe ataulfo mangos*
• 1/4 cup unsweetened coconut yogurt **
• the juice of 1/2 a lime
• 1 tsp maple syrup, optional
• 1 inch chunk of ginger
• pinch of chili flakes, to taste***
• pinch of sea salt

to assemble:

• 5–10 tortillas, depending on the size (I used Siete brand almond flour tortillas, but regular flour tortillas would be good. corn tortillas might be weird)
• your favorite vegan cheese- I used Daiya cheddar slices

Instructions

1. peel and dice 1 large russet potato and place into a large pot with several cups of water. cover and cook on high for 15 minutes or until tender. in the last minute of cooking, add the frozen green peas.
2. meanwhile, heat a tablespoon of oil over medium in a small frying pan and add the coriander, turmeric, garlic, and onion to toast for a few minutes, until fragrant. add the dijon mustard and plant milk, mix well, and heat until warmed through. set aside.
3. to make the mango yogurt sauce, combine all sauce ingredients in a blender and blend until very smooth. set aside.
4. when the potatoes are tender, drain them and return to the pot or a large bowl. add the spiced plant milk and mash until the potatoes are mostly smooth with some chunks, or however you prefer your mashed potatoes. add salt and pepper to taste.
5. heat a large skillet to medium and prepare your quesadillas by placing your vegan cheese on half of a tortilla followed by about 1/2 cup of the mashed potatoes (or more if you are using a full-size tortilla). gently fold the tortilla in half and repeat for all remaining tortillas.
6. carefully place the folded and filled tortillas in the skillet and cover with a lid. cook for 3 minutes, flip, and cook for 3 more minutes on the other size until the cheese is melted and the tortilla is browned.
7. serve immediately with spicy mango yogurt sauce. store leftover filling in an airtight container for up to a week.

Notes

• ataulfo are the little “champagne” mangoes. sub 1 1/2 regular mangoes if desired
• I used homemade thick coconut yogurt, but any kind of plain storebought vegan yogurt would be good
• I used about 1/2 tsp of gochujang chili flakes and garnished with extra. you could also add sriracha or blend some fresh chili pepper into the sauce if you want.

If you make these samosa quesadillas, I’d love it if you tagged me on Instagram so I can see your creations! Cheers, friends!

Today I am sharing a creamy, smoky, and garlicky white bean hummus made from freshly cooked cannelini beans. While the beans do take time to cook, it is so worth it to make a pot of them at the beginning of the week and use some for this tasty white bean hummus. Chickpeas would also be fine here, but I really dig the lush creaminess of white beans in this recipe.

Making hummus from scratch is one of those kitchen tasks that makes me feel so satisfied and a little smug.  Hummus is just better homemade. Whenever I have a fresh batch I think “what kind of sucker buys this when they could make it?” Store bought hummus costs more, contains weird ingredients, and comes in those horrible little plastic tubs.

Recently I’ve been reading about how many western nations sell their recycling to China. However, China doesn’t want to deal with our waste anymore.  Recycling isn’t a perfect solution to our culture’s plastic issue. As part of a larger effort to reduce waste in my home, I’m seeking out more package-free foods to avoid creating unnecessary recycling. Those impulsive or lazy plastic purchases still happen, but I’m working on it!

My advice to anyone who wants to reduce their waste is to first simply open your mind to becoming aware of the amount of potential waste in circulation. Pick a single change you can commit to and get comfortable with that change before moving on to your next goal. Start by making your own hummus this week. You’ll be sipping out of a bamboo straw and buying nutritional yeast in the bulk bins before you know it 😉

Smoky Miso White Bean Hummus

Creamy smoky white bean hummus infused with the flavors of garlic, miso, and smoked paprika.

Refer to the notes of this recipe if you’d like a tutorial on cooking dry beans!

• Author: Jillian Walmer

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Ingredients

• 2 cups of cooked cannelini beans**
• 1/4 cup reserved bean cooking water or regular warm water
• 3 tbsp olive oil
• 3 cloves of garlic
• 2 tbsp tahini
• 2 tbsp white miso
• the juice of 1 lemon
• 1/2 tsp smoked paprika
• 1/2 tsp smoked salt (or more paprika)
• 1/2 tsp sea salt (optional, depending on if you used smoked salt or not)
• extra paprika and olive oil to garnish, optional

Instructions

1. Into a large blender or food processor, add all the hummus ingredients except the reserved cooking water and the olive oil.
2. Start to blend, adding enough water to help the process along, followed by the olive oil to make it creamy. Blend until you’ve achieved a smooth texture, stopping to scrape down the sides if necessary.
3. Transfer to a bowl and add more paprika and olive oil on top if desired. Store for up to a week in an airtight container in the fridge.

Notes

**To cook dried beans, first soak them in water overnight to speed up cooking and aid in digestion. Drain and rinse the soaked beans and place in a pot with enough fresh water to cover the beans by 1-2 inches. Bring to a boil, then reduce heat to low, cover, and simmer until the beans are tender. Here’s a handy chart if you want some guidance on specific bean cooking times.

Thanks for stopping by to check out today’s simple little recipe. If you like the zero-waste aspect of this post, let me know! I’d love to incorporate more content related to waste reduction if it’s something that you find compelling. Find me on Instagram and tag me in your creations if you make any of my recipes so we can connect. Cheers!

This is an updated version of a recipe from my old blog, one that evolves and changes as often as I make it. I adapted it to make in the Instant Pot after a couple of requests on Instagram. A good instant pot dal is valuable for those days when you need seriously flavorful comfort food without putting in much work. However, I’ve included a stovetop version in the recipe notes if you’re interested in making it the old-fashioned way.

When I first received my IP, I was intimidated by all its buttons. Then when I finally used it, I was annoyed by how not *instant* it was. Let go of the idea that it will save you a significant amount of time and you’ll save yourself this same frustration. For me, the pressure cooker is valuable because it is hands-off and because it infuses so much flavor into anything you cook in it. It does save some time when cooking dried beans, but don’t forget to account for the pressure building time (which can take up to 20 minutes) when planning your meal.

Once you get comfy with using a pressure cooker, it is such a great kitchen tool for lazy meal prep (which is basically the only kind of meal prep that happens around here). I like to use my Instant Pot to make a big batch of a hearty bean or lentil based stew like this. While it’s cooking, I cook a simple grain and gather up some herbs, sauces, or other toppings to round out my meal. It takes a little faith and patience to lock your dinner in a pressure cooker and wait for it to finish cooking, but the payoff is so worth it!

Vegan Instant Pot Dal Soul Bowls

This hearty and creamy Instant Pot dal is packed with warming Indian spices. Made with pantry staples and fresh vegetables, it’s a perfect family meal or meal prep option ready in under an hour.

• Author: Jillian
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Ingredients

for the dal:

• 1 small yellow onion, diced
• 2 medium carrots, diced
• 3 cloves of garlic, minced
• 2 inch piece of ginger, minced or grated
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tsp garam masala spice blend
• 1 large sweet potato, cubed
• 1 1/4 cups dry lentils (I used a mix of split red and yellow lentils)
• 3 1/2 cups water or vegetable broth
• 1 cup of canned coconut milk
• 3 cups finely chopped kale (or sub a few generous handfuls of baby spinach)
• the juice of half a lime
• salt and pepper to taste

for the bowls:

• cooked rice or other grain
• cilantro
• sauerkraut or pickled onions
• vegan yogurt (or sub the rest of the can of coconut milk)
• chili flakes
• lime wedges

Instructions

1. Gather and prepare all ingredients. Plug in your Instant Pot and turn it to the saute setting (lid off) with a glug of oil or splash of water in the pot. Give it a couple minutes to heat up.
2. Saute the onions and carrots until they’re softened, about 5 minutes. Add the garlic, ginger, and spices and stir well. Cook for 2 more minutes until fragrant, then add the sweet potato cubes and lentils and stir well to combine.
3. Add the water or broth to the pot, stir well once again, and put the lid on, making sure the knob on the top is pointed to “sealing.” Change the setting to manual, high pressure, 20 minutes. The display will turn to “ON” while the appliance builds pressure, then it will count down from 20. After that, it will turn to “LO” pressure mode. Give it 5 minutes to depressurize on its own, then carefully flick the knob on the top of the lid toward you to “venting” and release the remaining pressure.
4. Carefully remove the lid and stir well. The sweet potatoes will be soft and start to mash into the lentils.  Taste to adjust the spices. I like to add more grated ginger and a little salt and pepper at this point, keeping in mind I’ll be adding lime juice and coconut milk to deepen the flavor.
5. Stir in the chopped kale and the coconut milk, then place the lid back on to wilt the kale for 2 minutes. Add the lime juice and serve over rice with desired toppings.

Notes

For a stovetop version, follow the recipe as instructed, but simply cook for 30-40 minutes when directed to pressurize the instant pot. Stir in kale, coconut milk, and lime juice at the end.

Thanks for stopping by to check out this recipe. If you try it, please tag me on Instagram so I can see your creation. Cheers!