Smoky, Cheesy Steel-Cut Oats with Sweet Potato and Greens
If you like to start your day in a savory way, like I generally do, then you’ll like this version of steel-cut oats for breakfast. If not, enjoy it for lunch or dinner.
You can add any leftover cooked vegetables that you have, along with the sliced scallions and herbs, in addition to my recommendations. Since I try to eat probiotic foods daily, I stir in a tablespoon or two of miso along with the final seasonings.
- ½ cup diced onion or leek½ cup diced carrot
- ½ cup diced celery
- 1 teaspoon minced garlic
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika or chipotle chili powder
- 1 cup ½-inch diced sweet potato
- 3½ cups vegetable stock; or 2½ cups vegetable stock plus 1 cup unsweetened nondairy milk
- 1 tablespoon tamari1 cup steel-cut oats
- 2 cups chopped greens of your choice such as kale, chard, or collards
- 2 tablespoons nutritional yeast optional
- 1 to 2 tablespoons mellow white or other miso
- 2 to 3 teaspoons fresh lemon juice
- ¼ cup sliced scallions
- 2 tablespoons chopped fresh herbs such as flat-leaf parsley or cilantro
Heat a stovetop pressure cooker over medium heat, or set an electric cooker to sauté. Add the onion, carrot, and celery and dry sauté for 3 minutes. Add the garlic, pepper, and smoked paprika and cook another minute.
Add the sweet potato, stock or stock and milk, and tamari. Stir. Add the oats and stir once.
Lock the lid. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Quick release any remaining pressure after 20 minutes. Remove the lid, carefully tilting it away from you.
Add the greens and nutritional yeast, if using. Stir once. Lock the lid back on the cooker. Let sit for 3 minutes.
Open the cooker carefully. Add miso, lemon juice, scallions, and herbs to each serving.
The miso should be added just before serving, as its probiotic qualities can cause the oats to break down if it sits, and reheating will diminish or destroy its beneficial properties.
If you won’t be serving this all at once, add the miso, a teaspoon or two at a time, into each serving.
Smoky, Cheesy Grits with Sweet Potato and Greens: Instead of steel-cut oats, you can make this with grits (“coarse polenta,” for those not living in the South). Use 1 cup grits (or polenta) and 4 cups stock. Add the grits when the oats would be added but do not stir. Lock on the lid and continue with the recipe but cook for 5 minutes at pressure.
©2020, Reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt