Savory Oatmeal with Brie and Cherry Tomatoes

Oatmeal is not just for breakfast! This savory dish uses the frankly quite bland taste of oatmeal as a canvas for a its savory components to shine.

Mats
2 Tbsp butter
1 shallot, peeled and diced
2 cups (1 pint) cherry tomatoes, sliced in half
1/2 tsp salt
2 cups old-fashioned rolled oats (not the quick cook kind)
2 cloves garlic, crushed
3 oz Brie cheese, cut into 1-inch cubes
1/4 c basil leaves, torn

Heat the butter in a skillet over medium-high heat. Add shallot, tomatoes and salt, cook 5 minutes, stirring occasionally

Add the oats and stir, cook for 1 minute more.

Stir in crushed garlic and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer (uncovered) for 10 minutes.

Remove from heat and sprinkle the Brie cubes and basil leaves over the top, then serve.

Black Pepper Fettuccine with Chardonnay Sauce

This is another high-veggie, no-dairy meal. It portions out for two people, so just perfect for me and my husband!

Mats:
Sauce
1 cup raw cashews
1 cup Chardonnay wine
1 Tbs. nutritional yeast
1 Tbs. lemon juice
1 1/2 tsp. freshly ground black pepper
Pasta
3 oz. uncooked fettuccine
1 cup baby spinach
1/4 lb green beans, cut in half
1/4 red bell pepper, cut into thin strips

Start the sauce by pureeing the cashews with 1c water in a food processor until smooth. You may need to add a bit more water, if the processor starts seizing up. Strain the cashews through a square of cheesecloth* to remove the solids. Retain the liquid.

In a small saucepan over medium heat, bring the Chardonnay to a simmer. Cook for 7 minutes.

Stir in cashew mixture, nutritional yeast, lemon juice and black pepper. Stir really well, reduce heat to super-low and keep warm.

For the pasta, cook the fettuccine in a pot of boiling water according to package directions. Usually about 3 minutes. Drain the water.

Heat a medium saucepan over very high heat. Add the green beans and pepper strips and cook for 5 minutes, stirring constantly. You're going for a blackened sear on the outside. Remove from pan.

Reduce heat under the saucepan to medium, add 1/4c water and the baby spinach. Cover and cook for 2 to 3 minutes, or until wilted.

Toss the spinach, green beans and red bell pepper with the fettuccine, then top with Chardonnay sauce and serve!