Growing up, I spent a lot of time daydreaming about moving away from my hometown. I wanted to live in a city. A city where pigeons replaced squirrels, the buildings were tall, and public transportation could get me everywhere so I’d never have to buy a car. I would live in an apartment with high ceilings, large windows with great views, white walls, hardwood floors, a clawfoot tub, black and white checkered floors in the kitchen and bathroom. And most importantly, I’d share that apartment with a fluffy cat and a guy who loved me very much.
I am immensely grateful that most of those are now a reality — some are more important than others, of course. I’m okay with not having a clawfoot tub or checkered floors. But what I would like a better view of the city. And a cat. Definitely a fluffy cat. Cory and I are both itching to move. Both our apartment and the neighborhood we call home are quite nice. We’re a short walk away from a very famous street where my dad did a lot of drugs about 40 years ago. However, after two years of the same grocery stores, bus routes, and restaurants, I think it’s time to move on. We’re looking to move closer to work, to an area where the buildings are taller, the streets are steeper, and the cacophonic sounds of the city will lull us to sleep every night.
On one of my worst fears about moving (though it’s still months away!), is that we won’t be able to find an apartment with as much storage space in the kitchen. Though admittedly, we could afford to downgrade… a little. There are so many odds and ends I’ve picked up over the last couple years that I’ve only used for one recipe and never touched again. In between loads of laundry last week, I was consumed with thoughts of moving and decided that I need to make more “pantry meals” in the upcoming months. A lot more. So I whipped up carrot oatmeal for a late lunch. All of the ingredients are things I use often, so I definitely failed in making a dish made from neglected pantry items. I think the block of tamarind, rosewater, mung beans, candlenuts, palm sugar, wheat berries, and split peas will have to wait for another day. Don’t be put off by carrot oatmeal just because it sounds unusual. It’s not anymore strange than carrot cake, Persian carrot jam, or Indian carrot halwa. The natural sweetness pairs well with oatmeal. It’s also a good way to use up old carrots that have been lingering a little too long in the fridge.
Carrot Oatmeal
Print this recipe2 teaspoons coconut oil or butter
1/2 cup steel cut oats
1 1/2 cups water, for boiling
1 carrot, chopped into small pieces
1/2 cup milk of your choice (I always use whole)
2 tablespoons brown sugar
1 tablespoon peanut butter
2 teaspoons vanilla extract
a couple pinches of cinnamonIn a small saucean, add the butter. Once melted, stir in the oats, letting it toast over medium-low heat for 3-5 minutes. Stir often. Add water and carrots and reduce the heat to a simmer. Keep the lid slightly ajar on the saucepan, and let simmer until the oats are done (about 20 minutes, or 10 minutes more for mushier oats — but I’m far too impatient).
Stir in the milk, sugar, peanut butter, vanilla extract, and cinnamon and serve.
Serves 2
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Tags: breakfast, dessert, vegan, vegetarian
