My first cookbook changed my life. A few weeks before I received it I had become vegetarian and I knew almost nothing about cooking. This was the 1980s, when vegetarian options and quick substitutes were not as easy to find as they are today.
I devoured The New Moosewood Cookbook like a novel, curled up reading into the night. I repeated the how-to’s and recipes until terms like “diced” and “simmer” felt familiar. Mollie Katzen’s words drew me in, and her charming illustrations made the techniques and steps clear and approachable.
Slowly I grew confident enough to try recipes. Not everything came out perfectly, but everything got eaten. I made soups, stews, casseroles and dishes inspired by cuisines far from Winston-Salem.
From there I explored other vegetarian cookbooks by Mollie Katzen, Nava Atlas, and any book I could find. I baked my first loaf of bread from Laurel’s Kitchen and later tackled bagels. By grad school I was cooking regularly for friends and even creating some of my own recipes.
I never imagined that that single copy of Moosewood would lead to a new career. I never expected to publish my own cookbook, and now I’m working on my fifth.
You probably have your own story about learning to cook—perhaps a favorite book that changed how you eat and cook. I’d love to hear your stories; please share them in the comments.
I’d also like to share a recipe from my book OATrageous Oatmeals. This Oat-chata is a horchata with an oat-forward twist. It’s a refreshing choice for breakfast or a cool afternoon drink, and you can even add a splash of rum for an evening cocktail.
Oat-chata from OATrageous Oatmeals
4 cups/946 ml
Gluten-free, soy-free, oil-free horchata inspired by the traditional Mexican beverage made with milk, cinnamon and sweeteners. This variation adds oats and almonds for a creamy, satisfying drink. Serve it chilled over ice for a perfect summer refreshment. It’s so good you may want to double the batch.
Ingredients
- 4 cups (946 ml) water, divided
- 1/2 cup (40 g) steel-cut oats
- 1/4 cup (27 g) skinned almonds, whole or slivered
- 1/4 cup (46 g) long-grain brown rice
- 2 whole cinnamon sticks
- 1 tablespoon (15 ml) agave nectar
- 1 teaspoon vanilla
- 3/8 teaspoon stevia (or to taste)
Instructions
- Combine 2 cups (473 ml) of water with the oats, almonds, rice and cinnamon sticks in a 4-cup (946-ml) sealable glass container. Soak for 8 to 24 hours.
- After soaking, remove the cinnamon sticks and pour the mixture into a blender.
- Blend for 1 to 2 minutes, until most particles are broken down.
- Strain through a small mesh strainer into a bowl with a pour spout.
- Rinse the blender and strainer to remove residual bits.
- Strain the mixture a second time into the blender for a smoother texture.
- Add the remaining 2 cups (473 ml) water, agave, vanilla and stevia. Blend until smooth and well combined.
- Store leftovers in the refrigerator and serve over ice.
Notes
I prefer blending with a small amount of sweetener, then tasting and adjusting to your preference. For zero waste, save the pulp left after straining and simmer it with 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice and oat bits soften. It makes a tasty, hearty breakfast—add a touch of sweetener and enjoy.
Nutrition Information
Amount Per Serving
Calories 108Sodium 10mgCarbohydrates 19gFiber 3gSugar 4gProtein 3g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram