Monday, January 28, 2013

What's Cooking? Baked for Breakfast

The cold, dark mornings of the winter make it excruciatingly difficult to crawl out of bed in the morning. It snowed last week, was cold and rainy today, and yet Thunderstorms are supposed to accompany nearly 70F temperatures on Wednesday here in DC. So while cold and dark is one thing, not being able to adjust to such rapidly shifting temperature and pressure systems is quite another. 

And it's not just the eastern seaboard of the U.S. that is experiencing weird weather. Snow is covering Israel, Syria, and parts of the Middle East. High northern latitudes, such as Greenland and Alaska, have beat out temperatures this winter in the southern United States. And this may seem like dubious news for climate change proponents, it is in fact not at all out of line with the expectations of more extreme and variable weather patterns. So as bizarre weather patterns start to get us all thinking more about what a planet under a shifted climate regime would look like for us, it's still cold and miserable here. This morning menu item, with classic winter squash and toasty warm outs, is what got me out of bed this morning!

Pumpkin Breakfast Bake

1 pie pumpkin, cooked, pureed, drained
14oz silken tofu
1 tbs maple syrup
1 tsp powdered stevia concentrate
1 tbs cinnamon
1 tsp baking powder
1/2 tsp salt

1/2 cup multi-grain oats
1/4 cup almond milk
2 tbs agave nectar
1 tsp powdered stevia concentrate
1 tbs coconut oil, melted
1/4 cup flaked coconut
1/4 cup pecans, chopped (optional)

1. Combine oats and almond milk in a bowl. Allow to sit until all the liquid is absorbed.
2. Puree pumpkin, tofu, maple syrup, stevia, cinnamon, baking powder and salt until smooth. Pour into a casserole dish.
3. Mix together oats and the rest of the ingredients. Sprinkle on top of pumpkin mixture.
4. Bake in a 350F over until top browns and a knife when inserted comes out clean. Serve warm!

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