Wednesday, 19 April 2017

Savory curry oatmeal bowl with mushroom “bacon” and hash

You will never look at oatmeal the same again. It does not have to be sweet, or have cinnamon, or be used in a granola. Your oatmeal bowl can be savory and curried. It actually works so very well as a savory dish I’m surprised people don’t do it more often. It would seem this grain has been put in a box and forced to stay there, time to let the beast loose.

Whenever the blog post has to double as my meal its usually a winner. This was one of those I have nothing in the house but I need to make a vegan recipe for the blog. I literally took out all the things I had and placed them on the counter and was cooking and adding as I went along. I had totally forgot that I had planned to make a savory oatmeal and had already made the mushroom bacon and was half way through the potato. I was on the fence either going to make a fajita or some kind of lettuce wrap. I’m not sure what it was that reminded me of the oatmeal. But I had been planning a savory oatmeal for a while now, and today I felt like it was now or never. I just had a feeling it would make the perfect vehicle for the potatoes and mushrooms.

This was very delicious. Layers of flavors just everywhere. The potatoes are soft and crunchy with the peppers and onions, the oatmeal has curry, coconut and garlic in there. Then the mushroom bacon is salty and Smokey reminiscent of bacon even though it’s not crispy. I can assure you that this will absolutely be making a comeback. The possibilities for savory oatmeal recipes are seemingly endless. Bacon cheddar chives, BBQ flavored with some kind of smoked meat,  garlic butter oatmeal topped with crispy shrimp. And those are just off the top of my head. Its basically a risotto! This one is a keeper.

Ingredients  (printable recipe)
Makes 1 bowl

1 tablespoon coconut oil
¼ teaspoon curry powder
½ cup vegetable broth
½ cup coconut milk
½ cup quick oats
1 garlic clove
½ teaspoon honey
¼ teaspoon ground allspice
¼ teaspoon onion powder
Salt to taste ( if vegetable broth is unsalted)
Mushroom bacon
1 lb mushrooms cleaned and sliced
1 tablespoon coconut oil
¼ teaspoon cayenne pepper
½ teaspoon allspice
½ teaspoon smoked paprika
½  teaspoon onion powder
1 tablespoon liquid smoke
¼ teaspoon salt
Mesquite and hickory wood chips to cold smoke (optional)
2 tablespoon coconut oil
1 potato
¼ cup chopped onion
¼ cup chopped sweet peppers
¼ teaspoon salt


For mushrooms
  • Preheat oven to 350 degrees
  • In a bowl combine the cleaned mushrooms, oil, cayenne pepper, allspice, smoked paprika, onion powder, salt and liquid smoke
  • Toss to coat all the slices evenly
  • Place the mushrooms in a smoker and cold smoke for about 10 minutes using the mesquite and hickory wood chips (optional)
  • Spread on a non-stick baking sheet and bake in the oven for 15 to 20 minutes or until dark brown
  • Once cooked remove from oven and set aside to cool

For potatoes
  • Peel and cut potato into small cubes
  • Heat the oil in a pan and add the potatoes
  • Cook continually tossing to get a golden brown on all sides
  • Once the potatoes are half way cooked add the onion, sweet pepper and salt
  • Keep stirring and cooking until they potatoes are fork tender

For the oatmeal
  • Add the coconut oil to a pan with the curry powder
  • Warm the curry powder until fragrant (do not burn or with will become bitter)
  • Add the coconut milk, broth, honey, and salt
  • Stir and bring to a boil
  • Add the oatmeal and allow it to cook and become creamy over medium heat
  • When the oatmeal is almost cooked add shredded garlic and stir to completely incorporate.
  • To serve fill a bowl half with oatmeal and half with potato hash, top with mushroom bacon and scallion 

Xoxo Greedygirl

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