Greetings from Illinois! I’m back “home” for a few days because I’ll be on the Western Illinois University campus today. My alma mater has invited me to speak at the Women’s History Luncheon, as well as to a few classes, – ranging from women’s studies classes to the College Student Personnel Administration graduate program (where I earned my Masters Degree) – and it’s a true honor! The dietetics program will be making vegan recipes from Vegan for Her for the luncheon. Awesome, right?!
I arrived Sunday, however, because my family lives close to WIU and it was a chance to hangout with my sisters, niece, and nephew. We were busy, busy, busy Monday running wedding-related errands (I’m officiating my niece’s wedding in June) but Tuesday I had to get back to work with my individual and corporate clients. We all hung out close to home, though, and I had the chance to use my sister’s pressure cooker to make yummy vegan food that they enjoyed, too.
My sister recently read about a carrot cake oatmeal recipe in a newspaper and we decided to make our own.
Pressure Cooker Carrot Cake Steel-Cut Oats
- 2 cups steel cut oats
- 6 cups water (or almond milk)
- 1 cup shredded carrot
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Pinch of sea salt.
- 1 cup golden raisins
YIELD: 6 servings