What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.
Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.
Chickpea Veggie Soup
by Kathy Hester from OATrageous Oatmeals
gluten-free, soy-free, oil-free option*
This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!
Makes 8 servings
- 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
- 1/4 cup (50 g) minced Onion
- 3 cloves Garlic, minced
- 1-1/2 cups (270 g) diced Sweet Potato
- 1 cup (110 g) chopped Carrots
- 1 can (15 oz [425 g]) Chickpeas
- 6 cups (1420 ml) Water
- 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
- 4 tablespoons (24 g) Nutritional Yeast, divided
- 1 teaspoon Marjoram
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Basil
- 1/4 teaspoon Thyme
- 1/4 teaspoon ground Rosemary
- 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
- Salt and Pepper, to taste
Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.
Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.
Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.
Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.
Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g