our household was gifted a huge box of daiya slabs this week, AND my friend rose brought me back a bag of soy curls from portland, so all i’ve really been eating are soy curl burritos with too much cheese.

not really picture-blog worthy (but tasty).

hence the no posting. also for those who aren’t in vancouver right now, it is a DREARY COLD RAINY june. so i run with it and give you a recipe for excellent oatmeal in june.

this is perfect for one very very hungry person or two regularly-hungry people.

The rhubarb lavendar compote is leftover from a syrup i made for cocktails. it is tasty and very sweet so you don’t need brown sugar or agave or whatever.

OATMEAL WITH ALMONDS, STEWED RHUBARB AND LAVENDER

1 c. thick cut organic rolled oats

1 c. water

3/4 c. almond milk

1 tbsp margarine (optional)

almond milk for pouring

Bring water and almond milk to a boil, add oats. Stir occasionally until liquid is mostly absorbed, they will be chewy but not gluey. Serve! Top with nuts, a bit of butter and milk to your taste.

Tip: soak oats with a tsp of apple cider vinegar overnight to make it more digestible.

RHUBARB LAVENDER COMPOTE + SYRUP

4 stalks rhubarb

1 c. sugar

1 c. water

2 tsp lavender flowers

Chop rhubarb, throw everything in a pot and bring to a boil. Stir so sugar dissolves. Turn down to a strong simmer and cook until it has reduced and reached a syrupy consistency. Strain out rhubarb.

Now you have two tasty things. Both keep well in jars in the fridge.