Notes: This was better than we were expecting. Makes 5 or 6 servings.

Ingredients:
1 cup steel cut oats
1 tablespoon Olive oil
1/2 large onion chopped
1 Garlic clove, chopped
1 Medium red bell pepper, diced
6oz Mushrooms chopped (I used Shitaki)
4 cups kale (or other green) chopped
3 cups vegetable broth

Directions:
1. In a 12-inch skillet set over medium-high heat, toast oats until slightly golden and fragrant, about 2 to 3 minutes, stirring frequently to keep oats from scorching. Transfer oats to a bowl and set aside. Wipe away any remaining oats from skillet, return skillet to burner, and reduce heat to medium.
2. Add olive oil to pan. When oil starts to shimmer, add chopped onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper, and cook 1 minute. Stir in sliced kale and cook until kale is reduced in volume by half, about 5 minutes.
3. Stir in toasted oats and veggie broth. Bring to a boil, cover pan, and reduce heat to medium-low. Cook for 25 minutes or until all liquid is absorbed.

This casserole is a mix of quinoa, veggies and a cashew cream sauce. We both thought it was pretty good.
Recipe at MyWholeFoodLife.com

Before going in the oven.

Black Bean & Quinoa Loaf for supper tonight. Couldn’t get it to firm up. Realized later that I misread the amount of oats. Was pretty good otherwise.
Recipe here.

The following day I had it as a sandwich.

This was pretty good especially since I’m not that fond of the sweet and sour of the syrup and vinegar in it.

Recipe here.

My Mother had given us half of a butternut squash she had. This was our first time having it. I cubed and roasted it at 400 for 30 minutes and served it with some sauteed mushrooms over a mix of brown and wild rice. Home-made whole wheat bread and a salad on the side. It was really good.