Oat milk is legit! And it’s super easy and inexpensive to make! If you haven’t yet tried it, you need to. Whether it’s in your coffee, your cereal, or in your baking, you owe it to yourself to see what all of the fuss is about.
As the weather cools down a bit, I start to crave warm and comforting dishes like chili. With these black bean chili oats, you get all of the flavor of a chili mixed with the whole grain goodness of oats. The hearty black beans paired with the chewiness of the steel cut oats make this a super satisfying go-to breakfast, lunch, or dinner.
Risotto was one of the first dishes that I tried to “master”, but let’s be honest, it can be a bit of a time suck. However, if you use a similar flavor profile, and sub in steel cut oat for the rice, you have a satisfying and savory meal with about a third the effort. Take this basic recipe as a guide, and go crazy!
This video is the second in a series of “inspiration” videos. As a cook, I am way more inspired by produce that needs to be used up before it goes bad, or leftovers from the night before, than a I am scrolling through fully-stocked grocery store shelves. This video is to inspire you to look at what you have in a new way, and to make something delicious out of it.
In this video, I turn Olives for Dinner’s incredible carrot lox recipe into an impressive vegan passed hors d’oeuvre.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.