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The Daily Beet

10 Nov Pronto Oats Florentine

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Looking for a delicious and quick dinner?  I think I may have found it in a recipe I am calling, “Pronto Oats Florentine.”  I love anything Italian, and it is a cuisine that holds up masterfully as a plant-strong dish.

In modern times, Florentine has become synonymous with “adding spinach to almost any dish.”  Generally, when you hear Florentine, you can think, “iron-rich spinach.”  This dish is a creamy blend of tomatoes, spinach and mushrooms.

This dish came out of necessity and the ever-famous words, “what if?”  It took minutes to prepare, and cooks well on the stove, or in a slow-cooker.

Ready for a great, quick dinner?

Ingredients

1 jar of Engine 2 Pasta Sauce

1 quart of low-sodium vegetable broth

1 cup of uncooked steel cut oats

2 cups of  fresih or frozen spinach

2 cups of fresh, sliced mushrooms

5 cloves of whole, peeled garlic

Red pepper flakes, for garnish

Fresh basil leaves, for garnish

Add all contents to a soup pot, stir well.

Place on stove over a medium flame. Stir occasionally.

After 40 minutes, check to see if the oats are cooked.  If done, remove the cloves of garlic and mash them up, then replace to the oats mixture.

Garnish as you wish, and serve immediately.  Make a plant-strong salad to complete your meal!

This will heartily serve 4-6, with room for leftovers.

Slow-Cooker Directions

Place all ingredients in a slow-cooker, stir well.  Turn on the low setting and cook for 4-5 hours.  Stir occasionally.

You will enjoy the warmth and creaminess of such a delicious and nourishing dish. Its flavor profile is delivered from the jar of Engine 2 pasta sauce.

Buon appetito!

 

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

3 Comments
  • Ginger C
    Posted at 18:59h, 10 November

    Sounds weird but I’ll give it a try.

  • Mary Ciulla
    Posted at 09:19h, 11 November

    My father used to make a dish his grandmother made for him, cooked oatmeal with tomatoes and onions. It was delicious and I’m going to make your recipe!

  • Lani Strom
    Posted at 21:24h, 12 November

    Char, am unable to post this to pinterest. Something is wrong with the link.

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