Post for Paul!!

1 Jun

So it’s been awhile since the last post (sadly), but I have a lot to write about now!!  We’re home from San Francisco… and we’re very sad!  It was a great vacation.  We made sure to eat amazing vegan food everyday, and we succeeded!  A couple days we cooked breakfast, and one night Paul made us an unbelievable chocolate cheesecake <3, but every other day and night we ate out.  Oh boy it was amazing!  Thank goodness I planned mini cleanse for when I came home.

The recipe we’re sharing is from our decadent breakfast with Sue and Paul.  Julie, Paul and I made Sue get out of bed at 8 A.M.!!!  She was not too pleased!  But the breakfast was well worth it!

We adopted the topping from Healthful Pursuit’s raw cream “cheese” recipe.

Overnight Muesli Oats with Cream “Cheese”

Serves 4-6

For the overnight oats:

2 cups water

1 cup soy milk (or any non-dairy milk)

1-2 tsp. loose leaf chai tea herbs

1 tsp. ground cinnamon

2-3 tsp. lemon juice

2 small apples, chopped

1 1/2 cups old-fashioned rolled oats

1/4 cup nut and seed trail mix (we used raisins, sunflower seeds, cranberries, and sunflower seeds)

For the cashew cream “cheese” topping:

1 cup raw cashews

1 1/2 Tbsp. coconut oil

1/4 cup soy milk (or any non-dairy milk)

1 tsp. apple cider vinegar

1/2 tsp. lemon juice

1/4 cup sugar, fine ground

1/2 tsp. vanilla

1/4 tsp. cinnamon

1 fresh date, chopped

Directions:

*Both require overnight time

For the overnight oats:  In a medium saucepan, combine the chai tea, water, soy milk, and cinnamon; bring to a boil then remove from the heat and pour over the chopped apples, lemon juice and oats in a separate bowl.  Cover the bowl with plastic wrap and let sit in the refrigerator overnight.

For the cashew cream “cheese”:  Soak the cashews for 4-6 hours.  Line a 4-cup bowl or jar with cheesecloth.  In a vita-mix (or a strong blender) combine the cashews, coconut oil, soy milk, vinegar, and lemon juice and process until smooth.

Pour into the cheesecloth and let sit overnight.

In the morning, finish the cashew cream “cheese” mixture by combining the strained mixture with the sugar, vanilla, cinnamon, and one date in a food processor.  Process until smooth.

Remove the overnight oats from the refrigerator and portion into four bowls then top with the cashew cream “cheese.”

Now enjoy!

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5 Responses to “Post for Paul!!”

  1. Leanne @ healthful pursuit June 1, 2011 at 12:37 am #

    Yum! I’ve never thought to add a topping like that to my oats! I bet it’s delicious :)

    • veg-unite June 1, 2011 at 1:32 am #

      It really tasted amazing!!! Every bite had the topping… Mmm! Thank goodness tonight as I was writing up the blog I was also making another batch! My mouth is watering!!

  2. Paul June 1, 2011 at 12:38 am #

    Hi Julie and Brittany, thank you for you for your enthusiastic quest for the best vegan food in the Bay Area. You both have opened my eyes and “I am energized” to savor it for myself about town. I’m going to attempt to make the Cafe Gratitude Key Lime Pie; “I am Something”….
    Thanks for the Overnight Oats recipe, I know its well worth the effort, I will try this soon.
    Keep up the healthy quest and come see us again soon. “You Are Amazing!”

    • veg-unite June 1, 2011 at 1:37 am #

      Yes! The key lime pie looks like a challenging reward!! Cafe gratitude needs to know how much of an influence they had on you haha!! I’m looking forward to making chocolate cheesecake, hopefully hearing news soon about the key lime pie results, and coming back to San Francisco for another visit (or complete move). Just think how amazing it would be if I lived there! You’d probably gain 10 pounds!!!
      Thanks for visiting the blog!!! “You are transformed” (:

Trackbacks/Pingbacks

  1. Secret Recipe Club September!! « we heart vegan - September 26, 2011

    […] with Pumpkin Sauce!!  Reminiscent of the quesadillas Julie and I ate in San Francisco from Gracias […]

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