I’m a bit of savoury oat fan. Sweet oats have their place sure, and if someone else is cooking it a banana and oat pancake is going to go down a treat but if I’m in charge? We’re doing savoury oats.
Here are some of my favourite savoury oat-meals (ba dum tss):
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Korean savoury oats - If I believed food had mystical properties this would be what I’d put forward as evidence. The ginger and lemongrass gently awakens you, opening your senses and appetite. The crisp kimchi offers a textural compliment to the soft and chewy oats, acid highlights joining the ginger and lemongrass in their dance while the deep umami of sesame and seaweed provides solid foundation. No notes.
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Miso, sesame and seaweed oats: pretty much a stripped down version for less adventurous palets or when I’m out of kimchi. Soy sauce, sesame (maybe oil), shaoxin wine, miso paste, seaweed, ginger. Can season with furikake if that’s your jam.
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Seitan chicken oat congee. Oh this is a treat. Make some seitan ‘chicken’ like so. Take it and pop it in a slow cooker overnight with oats, ginger and whatever flavours amuse (chicken congee recipes are a good base). Awaken to a delightfully hearty meal that is a perfect winter warmer or easily digested food when ill. The tough seitan compliments the oats and it’s all a delicious savoury soup.
All the above are amenable to additions like Edamame, peas, corn (miso oats espesh) or whatever.
Please share anything you do with oats, or even think might work! Porridge, pancakes, patties, bread whatever. The superior and self domesticating grain must be celebrated in all ways!
I like to blend oats with water, nuts, seeds, raw vegetables and herbs as thick and creamy pasta sauce. Just takes 5 minutes, tastes great, good nutrients and is a great use for leftover veggies.
This sounds fucking weird. I guess I’ll try it!
If you blend oats with water you get (non-fermented) oat milk. If you increase the ratio towards more oats and less water, you get oat puree/cream. Nuts and seeds add in some fats to give it a fuller taste and a smoother texture. Veggies, herbs and spices for the flavor.
For me it’s not such a wild combination but I tend to experiment a lot and barely use recipes. :)
nah yeah it makes sense. Just unconventional. I mean it’s basically a roux based stock sauce but with oats instead of wheat flour.
From my perspective the advantage is that it thickens and tastes good without being cooked. In summer, I often just add it as a cold sauce. Sometimes I heat it up slightly in the microwave. So in comparison to a roux it’s faster and more vitamins are preserved.
I call this risOATto
I tried what was basically a pepper and stock sauce oats, in a mushroom pasta.
It was excellent! although leftovers were quite solid the next morning. You have enlightened me, oh great oatomancer.
Haha, great. I never thought that to be a special idea as you can buy oat milk and oat creamers in most supermarkets nowadays. But I’m happy to hear it helped.
Regarding the leftover, you can either add some extra liquid before reheating it or you can add more oats or some kind of flour (gluten, lin, soy, chickpea, rye, wheat, buckwheat, …) and transform it into a patty that you can fry in a pan with some oil.
Based on my experience, you can transform all kinds of leftover food into patties or ‘meat’ balls. From spaghetti with tomato sauce to cous cous salad. Just add some gluey powder until it barely sticks to your fingers and then fry it.
I am not an oatmilk person and I don’t know what a creamer is let alone an oat one.
I made this thick, not like soy milk would be or whatever but like a thin porridge. I worried the oat flavour would carry through too much but it didn’t, was totally fab.
I will keep the leftovers tip in mind.
Oats… they really are the goat. Who knew oats worked in pasta.
A while back I learned about kama
The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. In Finland talkkuna is made by first steaming grains, then grinding them up and finally roasting them.
Kefir yoghurt with kama, really good.
Sounds pretty interesting. Mixing different protein sources (oat, pea, rye, …) also increases the nutritional value compared to ‘just oats’.
I absolutely can’t stand the smell of it, sadly. It’s somewhat common around here. Sounds good, but I can’t get close enough to taste it.
kefir
Please read the community
There is water based kefir, soymilk kefir and other plant based milk kefir, easily made yourself, my mom did.
We used to have kefir all the time when my mom was into a macrobiotic diet back in the late 70s.
I had no idea lol, in Iran its always sour yogurt
So today you learned that kefir essentially is a culture used by many vegans. You can find many recipes online. In a macrobiotic diet, dairy is not allowed, non dairy kefir drink or yogurt is though, so in the macrobiotic movement people cultivated and passed on their kefir “plants” back in the day and processed as a substitute for buttermilk and yogurt. This should be common knowledge.
Might not be for everyone, but my favorite way to make oats recently is to cook with a splash of oil and apple cider vinegar, mixed with a can of tomatoes. Might sound odd, tastes pretty good though.
Baked oatmeals are awesome. Topping with some kind of yogurt, fruit, and candied nuts if you want to go hard.
I’ve never found a yoghurt that didn’t taste of coconut or, in the case of soy yoghurt I’ve made, sour tofu :(
I like cashew yogurt.
The oat farmers in Alberta are chads.
