Cooking with Oatmilk

Cooking with Oat Milk

This delicious recipe was created by Jan London.

Servings: 6

Ingredients:
4 cups oat milk
1 carrot, diced
1 onion, diced
1 parsnip, diced
1 small potato, diced
1 cup corn, fresh or frozen
1 oz. dulse (a sea vegetable)
2 Tbsp sweet white miso or brown rice miso
1/2 tsp stevia HoneyLeaf

Method:
Make oat milk using whole oat groats at maximum water level.
Simmer carrots, parsnips, onions and stevia in 2 cups oat milk until soft. Stir often to prevent scorching.
Add the dulse and corn. Simmer for 1 minute.
In a cup, dilute the miso in a few TB of the broth. Add to the pot and simmer - don't boil - for 1 minute.

Cooking Tips:
If you want a very rich soup, add the oat pulp - or you can eat it for breakfast.
Dulse is high in iron, calcium, vitamin A, niacin, vitamin C, protein and iodine - with a flavor of the sea.
The addition of stevia in the HoneyLeaf form, compliments the sweetness of the vegetables.