If you haven't seen my instagram or facebook you probably won't be aware of my super massive big news! I am releasing a zine with Divya called The Dopey Vegan's Little Book of Summer! And I'm so god damn excited. It's going to be filled with delicious Summer recipes, and beautiful illustrations from Divya. We have been working really hard on this for the past couple of months and I'm so thrilled to now be sharing this with you.
I have been working on this blog for a year and a half now, and I feel like creating my own product, showing off the best of my work is such an achievement. When I started all this I had no idea how important it would become to me, how I would be able to begin to earn money off of it, and how I'm now positive vegan food is the career path I want to take. I have so many more exciting projects I want to work on so this is just a beginning. Taking pride and delight in that beginning is a joy and proof that I am growing as a person. A year and a half ago I never would have been able to do this, the idea of putting myself out there in such a big way, would have turned me into a nervous shivering puddle. I, now feel confident people will like what I have to offer. Although I'm definitely still hit with moments of intense doubt. At the end of the day I don't really mind if I don't make a penny from this. The fact I've done it, achieved something which only a year ago was inconceivable to me, is amazing!
Release date and price will all be confirmed soon. Although I can already tell you we will be shipping internationally. So wherever you are in the world you can get your hands on a little book of summer!
Below is the cover. Designed by the ever so talented Divya, check her work out here.
Now on to the recipe, cos I know you came for those oats. Rhubarb is bae, I mean it's so friggin good right. But guess who left it till the end of rhubarb season to eat any rhubarb. Oh yeh me, for months I had been thinking I must pick up some rhubarb, but before I knew it the end of June was rolling around, and I hadn't touched a strand of that delicious pink fruit. So here is a very last minute, get it in while you can, rhubarb recipe.
I was thinking rhubarb crumble initally, but then the heat came and the idea of a hot dessert became hella off-putting. So I decided on rhubarb overnight oats, a healthy, sweet and most importantly cold breakfast. And well I hate to blow my own trumpet but it was inspired, these oats were delicious. And provided breakfast twice, once while watching England play Panama. (By the way guys, I don't know if you know, but it's coming home!)
I mixed the oats with coconut, almonds and pecans, cos they are probably my fav of all the nuts, but you can literally chuck any nuts or seeds in with your oats, they are all tasty in my opinion.
The final layer of the rhubarb oats deliciousness was coconut yogurt. I used coyo which is probably my favourite because it's really thick and is just coconut no nastiness. But any yogurt would do. A banana flavour one would bang!
Seasonal and delicious this is the perfect on the go breakfast, and you can make it all the night before. Perfect for people who like me who really struggle to get up in the morning, cos you can grab it out the fridge and run for that train.
For the rhubarb
1/4 cup water
1/4 cup maple syrup
1/2 vanilla pod
1 teaspoon casia (sweet cinnamon, use normal cinnamon if casia not available)
1 teaspoon of fresh grated ginger
For the oats
1/2 cup of jumbo oats
1/4 cup desiccated coconut
1/4 cup ground almonds
1/4 cup crushed pecans
1/4 teaspoon casia
1 250g pot of Coconut yogurt
1) Cut the rhubarb into 1cm chunks. Place in a saucepan and add the water, maple syrup, vanilla, casia and ginger. Bring to the boil and simmer for five minutes, until the rhubarb is soft but still retains some of it's shape.
2) Remove the rhubarb from the heat and allow to cool.
3) In a large bowl mix the oats, nuts and casia.
4) Take two containers, I used jars but any thing you can cover will do. Into each add a quarter of the rhubarb. On top of this add a layer of oats. Next add a layer of coconut yoghurt. Then split the remaining rhubarb between the two containers and add a final layer of oats.
5) Place into the fridge and tuck in bleary eyed the next morning!