If you think Vegan Carrot Cake & Zucchini Bread Oatmeal sounds too good to be true, you are wrong! It is as amazing as it sounds. And it’s also soy-free and gluten-free! As I mentioned in yesterday’s post, this was the first recipe I tried from Kathy Hester’s cookbook called The Vegan Slow Cooker. I love love love Carrot Cake. And I’m a fan of Zucchini Bread, too (check out this Vegan Zucchini Bread Cookie recipe). So why not have both in my oatmeal, right?! I made this last weekend while my parents were visiting. Everyone had gone to bed when I remembered I wanted to make this recipe in the slow cooker (a.k.a. crock pot) for the next morning. It was late and there…
The weekend seemed to have a Mexican theme around every turn… It started with The Very Best Guacamole. Then dinner at a Mexican restaurant. Then a Salsa Showdown and Jalapeño Eating Contest. And it even continued at church. A visiting pastor from a Hispanic church delivered the message in Spanish (which was translated to English for a dual language service). His church’s worship team also led worship in both Spanish and English. They did a great job! So, I kept the theme rolling by testing out a recipe for Tortilla Soup from a cookbook called The Vegan Slow Cooker by Kathy Hester. This is the second recipe I’ve tried from Kathy’s cookbook (the first was Carrot Cake & Zucchini Bread Oatmeal – recipe to come)….