When the day of the week we get to eat our savory porridge for lunch comes, I smile from ear to ear. The reason is simple enough : A bowl of warm porridge can warm ones soul!
The first time I tried savory porridge was in Copenhagen, in a #hygge little restaurant that specialized in these sorts of meals. They offered a variety of delicious oatmeals and porridges, savory or sweet. I was so obsessed with everything that I tried from Grød, that I even boughttheir recipe book. I studied, practiced the technique and I can proudly say that these food bowls of love are now a part of our daily lives.
Whether it is breakfast oatmeal with carrot juice and sauteed flaxseeds or salty porridge with cauliflower, my soul warms up andmy body receives a…nutritious hug!
For this very reason, I decided to share with you our version of a savory porridge that we enjoy every week during the fall and winter months.
*In every similar A Shiny Day article, I remind you that I am in no way, shape or form a professional cook. I just really like trying new recipes, enriching my diet with nutritious meals and sharing them with those around me. That is why all the recipes you will find here are inspired by professionals, whom I always mention and are adapted to our household’s eating habits and preferences. The purpose of these articles is to share an idea and inspire you to try something new. Or even share my cruelty free, vegan meals with you, in case you want to convert to vegetarianism/veganism but are afraid it will be boring or inadequate. For the optimal technique, seek the advice of experts!
Savory porridge with cauliflower, for 2 people:
Ingredients :
- 1/2 cup of quinoa
- 1/2 cup of oat flakes
- 1 cup of plant milk
- 3 cups of warm water
- A cauliflower
- Fennel or celery
- Chard or spinach
- Kale
- Sauteed mushrooms
- 2 tbsp. nutritional yeast
- Salt, pepper
- 1 tbsp. olive oil for sauteing
- Garnish : chives, coriander, freshly squeezed lemon
Instructions :
- Rinse the quinoa so that it isn’t bitter when cooked
- Add olive oil in a deep pan over medium heat
- Add the quinoa and oats and stir for 30 seconds
- Pour the hot water, the cauliflower and the fennel
- While the porridge is cooking, sauté the mushrooms in another pan
- When the liquids of the porridge have been absorbed by 1/2, add the plant milk
- Once you see that the food has come to a boil, remove from the heat, add the nutritional yeast and mix well.
- Using your hands, cut the chard / spinach and kale into chunks and add them to the porridge
- Try and season with salt and pepper as desired
- Serve in a bowl, add the mushrooms and garnish with the spices of your choice.
So what do you think? Will you try it?
See you soon,
