Yes, I’m very excited about this one, not only because it’s the best food picture I’ve taken so far, but also because I found a way to make this delightful, vegan sweet cream in just two steps.
His week I’be been trying to get creative, making new recipes using whatever I have in the pantry. It’s been good so far. Some of my experiments have failed (I’m still trying to figure out how to use this chickpea pasta. It’s so good and protein packed but I’ve only gotten one good recipe out of it. Will share soon.)
Anyway, this delightful, and it was DE-LIGHTFUL summer breakfast takes less than ten minutes to prepare and is a great way to use some strawberries before they go bad.
Two strawberries, diced
Two strawberries, sliced, for garnish
1/2 cup oatmeal, dry (I used quick oats, but this would obviously have been infinitely better with plain old rolled oats or maybe steel cut? Idk, I’ll try it out and get back to you.)
1 cup of water
1/4 cup Tofutti sour cream
1/4 cup unsweetened vanilla almond milk (or non-dairy milk of your choice, probably not oatmilk though.)
1/2 tsp sweetener of choice (or just to taste)
Optional: a drizzle of maple syrup, chia seeds.
1. Add water and a pinch of salt to a small pot. Bring to a boil. Add oatmeal and stir frequently for the first minute. Then bring the temperature down to a simmer and stir occasionally until oatmeal reaches desired thickness and creaminess (usually 4-5 mins for me).
2. For the cream. Combine sour cream, almond milk, and sweetener in a blender and blend until smooth.
3. When ready, remove oatmeal from heat and let stand for one minute. Slice strawberries for garnish while you wait! Then add diced strawberries to oatmeal and mix thoroughly.
4. Pour into your favorite, most photogenic bowl, top with sliced strawberries, pour cream over it (how much you use is up to you.) Drizzle maple syrup and sprinkle chia seeds on top of you so desire.
Super simple, super delicious. Go get ’em, Tiger.