The day has finally come! The Casual Veggie Cookbook is now available! This cookbook is going to rock your world. It is an electronic cookbook containing 166 recipes featuring 29 vegetables form over 45 bloggers. I shared my veggie story with you guys a couple weeks ago. As I learned to love vegetables, I wish I had a cookbook like this. Here is why I love this cookbook:
1. Not only does it give you recipes, it also gives you tips for buying and storing the most popular veggies. For those times when you come home with an eggplant and you just can't remember if you should store it on the counter or in the fridge.
2. There is a picture to go along with every recipe. I don't know about you, but I am a visual person and need some affirmation that my version turned out like the recipe.
3. You will be introduced to tons of new bloggers to follow. This group of foodies is the real deal, you guys. Our cooking styles represent everything from vegan to paleo and everything in between.
Click the link below to purchase your copy of The Casual Veggie cookbook :)
Since I am out of town and unable to participate in the Casual Veggie drinks and appetizer potluck, I scheduled this post so you can start your day out with a hearty breakfast before the big party ;).
Did you guys know it's possible to have veggies with your oatmeal? I know we've all heard about having veggies in the morning with green smoothies, but in your oatmeal? That was something new to me. I have been obsessed with baked oatmeal recently and came up with the perfect fall baked oatmeal. Who doesn't love warming up the house on a Saturday morning with the smell and flavors of fall while giving you and your family veggies in their oatmeal? Well, now you can with this nutritiout Carrot Cake Baked Oatmeal.
This oatmeal is the perfect way to start your morning.
Carrot Cake Baked Oatmeal
Serves 6 to 8
Note: To make the carrot puree, steam 1 to 1 1/2 cups carrots and process in a food processor until smooth. Add splashes of water as necessary. Optionally, you could do 1 cup of shredded carrot but this will alter the texture.
2 1/4 cup oats
1/4 cup ground flaxseed
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
2 cups almond milk
1/4 cup maple syrup
2 teaspoons vanilla
1/2 cup applesauce
1 cup carrot puree (see note)
1/2 cup pecans, roughly chopped
1. Preheat oven to 375 degrees . Prepare an 8x8 baking dish with cooking spray. In a medium bowl, combine oats, flaxseed, cinnamon, nutmeg, baking powder, and salt.
2. Add almond milk, maple syrup, vanilla, applesauce, and carrot puree. Mix until well combined. Pour mixture into prepared baking pan. Sprinkle pecans over oatmeal and gently press down with fingers.
3. Bake for 35-45 minutes. Serve warm.
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