Stove Top Granola from Forks Over Knives

Last week, I made the Stove Top Granola from our November VegCookbook, Forks Over Knives: The Cookbook.

It’s a quick and simple recipe with only five ingredients: rolled oats, date molasses or brown rice syrup, cinnamon, salt, and dried fruit. I used brown rice syrup, because I had it on hand, and didn’t include dried fruit, because that would have meant a trip to the store on my lazy Thanksgiving weekend (:

The result was mildly sweet and very chewy.  It sort of reminded me of the caramel popcorn balls kids used to bring in their lunch in the 70s (do people make those anymore?).

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What did you VegCook last week?

14 responses to “Stove Top Granola from Forks Over Knives

  1. I was naughty and cooked two recipes from Nava Atlas’s Vegan Holiday Kitchen instead of Forks Over Knives. I made Massaged Kale Salad and Pueblo Corn Pie. And recorded the results here: http://workerbees.typepad.com/veggiegoesvegan/2012/11/two-recipes-from-nava-atlass-vegan-holiday-kitchen.html

  2. Hi Elisa ~ As you saw from the post above, Diana jumped into Vegan Holiday Kitchen (our December Vegcookbook) too (:

    What vegan mayo did you use for the Massaged Kale Salad?

    I shared your post on Twitter. Do you have photos I can share on Pinterest?

    • My favorite vegan mayo is Vegenaise, but right now I have the Grapeseed version in the fridge, since my store was out of the Original version. I like original better. I like kickin’ it old style. I haven’t taken pictures yet (I always forget) but when I get out the leftovers for lunch in a bit, I will take some :)

  3. semiorganizedchaos

    i just got Forks Over Knives yesterday, so i have a whole lot of catching up to do!

  4. semiorganizedchaos ~ No worries. We’ll still be interested to hear about what you make!

  5. I finally got this written…jump over to my blog for a review of the Barley and Sweet Potato Pilaf. I’m impressed that people into next month’s book! I think I will keep plugging away at this one because of my snail’s pace :) I did notice some great looking holiday-style recipes on the FOK website too!!

    • Hi Julie,

      I’m glad you were able to work around the onions! Isn’t it funny how everyone has different foods they love, and others that they can’t stand. Personally, I don’t like slimy foods, like the shiny side of sliced bananas. Yuck.

      Thanks also for the tip about the Gardein Holiday Roast. You’re the second person to say really good things about that brand.

      I shared your post on Twitter and Pinterest.

  6. Made Vegetable White Bean Hash last night. Not quite a success; check out my blog.

    • Hi Kelley,

      I’m sorry the White Bean Hash didn’t turn out well. Sounds like you’re ready for some recipes with oil and salt! Off the bat, I can tell you that the Coconut Butternut Squash Soup is out of this world. I’ve made it two Thanksgivings in a row, and Elisa (comment below) liked the Black Bean and Sweet Potato Tortilla Casserole.

      I shared your post on Twitter and Pinterest.

  7. I also cooked Black Bean and Sweet Potato Tortilla Casserole from Vegan Holiday Kitchen, with the results posted here:
    http://workerbees.typepad.com/veggiegoesvegan/2012/11/black-bean-and-sweet-potato-tortilla-casserole-from-vegan-holiday-kitchen.html

    • Ooooh, Elisa. That looks so good! I’m going to have to put a Post-it on that page, so I remember to try the recipe.

      Thanks for the Daiya cheese tip. Cooking with non-dairy cheese can be tricky, especially when cooking for cheese eaters (:

  8. Exactly, Britt. I mind the Daiya overload less than my omnivorous S.O. does, for example. Since he still eats real cheese it just tastes notably different for him.

  9. It was great to cook with you all in November. Here are my last Forks Over Knives cookbook posts. The no cheese sauce remains my favorite recipe.
    http://vegankind.blogspot.com/2012/11/its-millet-time.html
    http://vegankind.blogspot.com/2012/11/smoothie-and-stack-of-books.html

    • Hi Lydia,

      I like your photo of the green smoothie with your book pile! I haven’t cooked with millet in years. Your recipes reminded me of what a yummy, and nutritious grain it is.

      I shared your posts on theVegCookbook Club Twitter and Pinterest.

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