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Kathy of OATrageous Oatmeals Shares Gluten-Free Mushroom Congee Today!

Garden Eat Shitake Mushroom

Garden Eats Oats

Garden Eats sweet potato

OATrageous Oatmeals Congee Garden Eats Food Therapy

Happy Friday friends. today we’re bringing you a very time-appropriate gluten-free back-to-school meal that is all things food therapy. By now your kids and the rest of your family have been subjected to their unavoidable round of a million germs from school and yes, some of you have already written asking when we’re publishing fall food therapy recipes to beat cold and flu!

So voila, today we’re featuring mushroom congee to give all of your immune systems the love they need to be once again robust! Vegan recipe genius, best-selling author and and writer friend Kathy Hester has just released her latest beautiful cookbook, OATrageous Oatmeals. She invited Garden Eats to share our take on her congee recipe and apparently the timing is perfect!

We’ll get back to the congee in a minute though- my favorite chapters so far in OATrageous Oatmeals are the DIY homemade staples and beyond the kitchen chapter. We’re big fans of creating our own over packaged products- we love the idea of stevia chocolate syrup, easy oat roti and cashew oat cream cheese speak our language. I love Mediterranean inspired food, so had to try sun-dried tomato and kalamata olive savory granola and am going to use up our last round of carrots in Kathy’s carrot-herb oatmeal soup.

Definitely some sweet inspiration for DIY upcoming winter holiday gifts too- you can invite friends over to make her homemade doggie treats- there’s even a calming dog treat recipe for feisty pups! I’m about to make Kathy’s oatmeal cookie body scrub to try out- I can totally see myself wrapping up Kathy’s book for Christmas presents along with the DIY supplies for the personal care recipes!

If you’re a visual learner, this is the perfect cookbook with dozens of detailed photos to get your recipes on point. Some of you have never made congee so a visual does wonders to see if your texture matches! Page Street Publishing goes the extra mile too taking special care to create the cookbook with hands free, stays open premium binding so you can easily follow along without your cookbook flopping all over!

And, now, back to the congee!

Congee is a traditional Asian medical food prepared to fortify digestion, the base of the immune system. You’ve heard me say over and over that 80 percent of the immune system lives in your gut. This mushroom congee will literally hit the spot! Kathy’s recipe calls for shitake, but you can include reishi or maitake as well! I made one modification that’s optional, but I’ll mention those below!

Let us know how your family’s immune system improves after savoring some tummy-warming congee. Enjoy!

Kathy Hester’s Mushroom Congee from OATrageous Oatmeals

What You’ll Need

  • 3 cups (710 ml) vegetable or vegan chicken broth
  • 1/2 cup (48 g) rolled oats {gluten-free}
  • 1/2 cup (35 g) minced mushrooms {shiitakes are great}
  • 1/4 cup (27 g) minced carrot or sweet potato
  • 1 tablespoon (6 g) grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice wine vinegar
  • salt to taste
  • hot pepper flakes to taste
  • 6 thick pieces astragalus optional

Putting It All Together

  1. Bring the broth, oats, mushrooms, astragalus and minced carrot or sweet potato to a boil in a medium pot.
  2. Lower the heat to medium-low and add in the ginger, soy sauce and vinegar.
  3. Cook for 15-20 minutes until the oats are cooked and the stew becomes thick.
  4. If you decide to add astragalus, be sure to remove from congee before serving.

Before serving, add salt to taste and spice with hot pepper flakes.

{Kathy says and we agree…}

“Mushrooms are great for your immune system, and ginger helps calm an upset stomach, so  have a bowl the minute you find yourself feeling tired or a little under the weather.”

Grab a copy of Kathy’s book and let us know what recipes become your faves!


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