Tag: oat bran

Vegan pie

You know how much I love to make quiches and tarts, there are so many examples already posted, and there will be this year many more. But when like me you love making dough, kneading and having flour on your hands, better than quiches and tarts, there are pies, for which you need twice more pie crust and I won’t complain about that!!! Pies are also great when you don’t want to use an egg base, and simply use vegetables and some tofu or some miso etc… I also love them in winter because they seems to be much warming, keeping the vegetables in their heat and steam and preventing them fir getting dry. I plan to make more pies this year and to try new recipes, I have already ideas flowing in my head, so maybe something like a pie a week or will be a good rythm, let’s try what I can do!!!

This first pie is a pure vegan delight with an olive oil base pie crust, with half flour half oat bran, and a filling of spinach, radish tops blanched and silky tofu. Everything is said! Bake for 30-40min and enjoy!!!!

Summer fruits tart

Crazy time of the year, one day is summer: 35 and not a single breeze, sudden thunder storm and pouring rain, the next it’s almost chilly. Yet summer fruits start ripening and are delicious. Peaches season has started as well as plums, melons and watermelons season is also well advanced. When this time comes I love to prepare poached fruits, clafoutis and simple tarts where the fruits have the leading part. This time it’s a peach and plum tart. I like the mix of the super sweet peaches and the slightly sour plums. For the dough I prepared a sable dough with oat bran to add a bit of texture. I roll the dough, cut the fruits and bake. That’s all. No added sugar, no flavoring. Just fruits.

Oat bran pancakes

Since we’re spending the golden week in Ohara I’m cooking/baking every day for breakfast and with the weather being very unstable, this morning I wanted something new, something different in texture and taste. I was having some oat bran and thought it could be a good base to start with. So I browsed a bit for inspiration and found two things, first an idea for a recipe, second a nice website/app that I didn’t know about: yummly.com and seems very well designed to find recipes and inspiration. I’ve also started posted recipes there so I will probably keep you updated anout that soon.

As for our breakfast I prepared some oat bran cinnamon pancakes with using mainly oat bran to which I added a little of flour, baking powder, salt, brown caster sugar, one egg, soy milk and plenty of cinnamon powder. Stirred well and cook in a hot pan until golden. Perfect straight or with butter, honey, marmalade…

Cod & spinach version 2

When I find a seasonal combination I like, it is not rare that I test it in several bariations and versions. Right now there is some nice cod and plenty of Japanese spinaches, and I particularly like the two together, so after the wet risotto I tried a butter grilled cod with spinach and oat bran pancakes and some blanched spinaches. Super delicious! For the cod just a little of butter in a hot pan grilled both sides until crispy. For the blanched spinaches in a little of boiling salted water, I soak the cut spinaches no longer than 5min, then drain well. For the pancakes I used spelt flour, oat bran in the quantity you like, add baking powder, salt, chopped spinaches, 1 or 2 eggs, soy milk, stir well, then cook in a pan at low heat. Serve all while still jot and eat immediately!

Veggie tart

I’ve always loved oat bran, may be because I’m a horse girl and it reminds me when we were feeding the horses at the club, and sometimes trying the horse food (though I never tried hay!); or may be just because I love this kind of dry, little taste food. Anyway, I’ve been using oat bran often, and even more since I bake breads and even even more since I know that it is a good source of proteins and fiber. One of my favorite use of oat bran is in tarts dough. I gives a granulous consistency that fits perfectly with the sable of the dough and the softness of the vegetables and the egg custard. 

Perfect with a rye or whole wheat dough, but even with plain white flour. Here is a butter based dough with oat bran, and the tart is garnished with green beans, brocoli and cherry tomatoes. I apply the dough in the pie dish directly with the fingers, so that explains the rough edges. A simple and delicious recipe for a late diner. 

What is your favorite recipe with oat bran? I’d love to test it!

Green, green, green

Spring is really here and with it all the delicious greens. This week-end I packed up in fresh greens and couldn’t wait too cook them!  

Horse beans and two kinds of snap peas
Horse beans and two kinds of snap peas

Days are getting warmer but nights are still cool, so with the horse beans I decided to make a little soup with roasted hazelnuts. The snap peas I just steamed them. And I served that with a cheese and oat bran muffins.

Oat bran muffins, snap peas and horse bean soup with grilled hazelnuts
Oat bran muffins, snap peas and horse bean soup with grilled hazelnuts

For the soup (vegan) it’s a little of work because first you need to shell the horse beans, boil them a few minutes, then remove the thick and hard skin. The benefit for doing that is quite simple: you obtain a very creamy soup that doesn’t need to go through the blender. After that I added just a little of salt snd pepper and finished with a little of corn starch. I opted for no consommé or what so ever to keep the subtle taste if the beans. Served topped with some chopped and riasted hazelnuts.

For the oat bran muffins (vegetarian), it really simple, I mixed together some flour, oat bran, baking powder, salt, an egg and prepared in individual paper cups. I added the cheese in between two layers of dought to obtain a melting heart, and baked until golden.

Oat bran mini pancakes

Sometime it’s nice to have a drink and a few snacks to go with but no junk, no nuts nor cherry tomatoes…

As I mentioned the other day, I quite addicted to making pancakes and similars. It’s really super simple, it takes a few minutes and it is possible to create any variation. So today I made some salty oat bran mini pancakes to top it with whatever you have: here melted cheese and French pâté (not for me the pâté of course!!).
The base for the pancakes is made of plain flour, oat bran, baking powder, salt and water. I adjust the quantities of flour and water to obtain a not too smooth mixture so that when I bake it in the pan the shape won’t collapse and I don’t need circles.
And you, what kind of pancake addict are you?

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