Today’s recipe is a simple, versatile one. Once we’ve made our oat milk, we’ll put the pulp aside and we’ll use both, milk and pulp, to make a really versatile mushroom cream that can be eaten alone, as a lovely vegan paté or as the base of warm mushroom cream soups and stews. Oats are rich in low glycemic carbohydrates, which are a great source of energie, as well as gut-friendly fibre and … [Read more...]