Super Grain Porridge

Super Grain Breakfast

This is an incredibly hearty and filling breakfast that is totally worth the time it takes to make. It takes about 30 minutes altogether, and 25 of that is cooking time as there is very little prep.

Another great thing about this recipe is that you can add whatever fruits, berries, nuts, or flavors you like to the cooked grain base. I've made it with blackberries and vanilla, apples and cinnamon and simply maple syrup, and there are so many other variations.

Porridge ingredients

One other thing before I get to the recipe: I chose these grains because they are what I had on hand the first time I made this. The amount of water and cooking time was calculated based on the grain types and amounts. If you decide to go with another grain or add more of or omit one of these you may need to research how much water you'll need and how long to cook.

Recipe

Cook covered for 25 minutes:
1/4 cup quinoa
1/4 cup millet
1/4 cup pearl barley
1 Tbsp chia seeds
4 1/2 cups water



Add 3/4 cups rolled oats.

Replace lid and turn off heat. Let set 5 minutes then serve.

Cooked grains

Make it Apple Cinnamon

Sauté 3 or 4 minutes while the grains are cooking:
1 Tbsp butter
1 apple, diced

Sautéing apples

Add:
1Tbsp brown sugar
1 tsp cinnamon

Caramelizing apples

Stir while flavors meld for about another minute then turn off heat. Add to cooked grains.

Caramelized apples

Stir the apple mixture into the cooked grains and serve with the milk or cream of your choice. We use unsweetened almond milk.

Hearty porridge

Make it Berry Good

Add to the cooked grains when you add the oats:
1/2 cup (or as much as you want) frozen or fresh berries
1 Tbsp maple syrup or honey
1/2 tsp vanilla

Honey Peanut Butter

Mix in at the end after oatmeal has been added and set
3 Tbsp peanut butter
3 Tbsp honey

Chocolate Raspberry

1/2 cup raspberries
1/4 cup coconut
1/4 cup cocoa
1/8 cup honey

Other Ideas

Mix and match according to preference and:

• cook with the grains
• cook separately and add to cooked grains
• add raw ingredients after grains have cooked

Toasted almonds or other nuts
Diced peaches
Dried fruit (dates, apricots, raisins, currants, goji berries, etc)
Almond or soy beverage
Almond nut butter
Hemp hearts
Flax seed

Sweeteners:
I would generally add 1 or 2 Tbsp of one of these for the whole pot of grains, but most people probably prefer sweeter versions.
Diced dates
Brown sugar
Maple syrup
Honey
Cane sugar

Mustard Glazed Stuffed Seitan Roast

Mustard Glazed Seitan Roast

This is a wonderful recipe that Laura made two years ago for Thanksgiving dinner. It is sooo good, yet she hadn't made it since - until today. She claims it's easy to make!

 Roast seitan with veggies and gravy

Ingredients

The Loaf

2 cups vital wheat gluten
2/3 cup nutritional yeast
1 tsp ground pepper
2 tsp herbamare
2 tsp paprika
2 tsp onion powder
2 cups cold vegetable broth
2 tsp Dijon mustard
2 Tbsp soy sauce
2 drops liquid smoke
2 tsp dried sage, crushed fine
1 TBSP dried thyme, crushed fine
2 tsp dried oregano, crushed fine
1/2 cup fresh parsley, chopped
4 cloves garlic
2 shallots

Mix all ingredients and roll out a rectangle about a foot long.

Cranberry-Herb Stuffing

1/4 c fresh parsley, chopped
1/2 cup pecans
1 tsp fresh thyme, chopped
1 Tbsp fresh sage, chopped
1 tsp herbamare
1 onion, chopped fine
2 leeks, chopped fine
1/4 cup celery, chopped fine
5 slices white bread, cut in cubes
5 slices wheat/grainy bread, cut in cubes
1-2 cups veggie broth
1/2 cup craisins

Mix all ingredients and place in center of the rectangle; roll into a log, closing the ends.

Mustard Glaze

1 Tbsp maple syrup
1 Tbsp Dijon mustard
1 tsp brown sugar

Baste the stuffed loaf then bake at 350. After half hour flip and baste with the glaze; baste again after 45 minutes of baking then bake an additional 15 minutes. Altogether baking is 1 hour.

Wild Rice & Pecan Stuffed Squash

Stuffed Squash

When you make food that turns out to be perfection, and didn't follow a recipe, it is imperative to blog that or at least write down what you did immediately.

Squash harvest

We have a bunch of squashes just recently harvested and Laura pointed out that some of them will keep a long time while others need to be used sooner, namely the Delicatas. I've been eyeing them up all weekend, and finally decided to stuff them with something yummy. And boy, did I ever! Check this out:

Ingredients/Directions:

Preheat oven to 350 and place a sheet of parchment on a baking sheet.

2 Delicata squash
1 tsp vegan butter
1 tbsp maple syrup
1/2 tbsp tamari (or soy sauce)
1/2 cup chopped pecans

Cut the stems off the ends of the squash, cut lengthwise and scoop out the seeds. Spread with the butter and place flesh-side-down on parchment. Bake for 10 minutes.

Set one of the squash halves aside.
Mix the syrup and tamari together.
Turn three squash halves over and brush the maple mixture over the flesh. Back in the oven for 10 more minutes. Toast the pecans next to them or on a separate pan during this time.

Stuffing:

1/4 cup long-grain white rice
1/4 cup wild rice
1 1/2 cups veggie broth

Bring to a boil then cover and simmer for 5 minutes, then turn off and leave covered for 30 minutes.

2 tsp vegan butter
1/2 onion, minced
1 carrot, diced finely
3 cloves of garlic, minced
Handful of dried sage leaves, crushed (should be about 2 Tbsp)

In a saucepan, saute the onion and carrot in 1 tsp butter until soft then add the garlic, remaining butter and sage and continue to saute until garlic begins to brown, about 3 minutes.

Remove the onion/carrot mixture from heat and add it to the rice along with:
1 cup veggie broth
1/4 cup craisins
1/2 cooked squash that was set aside (scoop from skin)

Heat on low about 5 minutes until the liquid is absorbed.

Remove the squash and pecans from the oven and mix the pecans into the stuffing. Add salt and pepper to the stuffing until it is seasoned to your preference. Scoop the stuffing into the three squash halves. Move oven rack up a notch and broil for about 7 - 10 minutes.

Stuffed Squash

Best thing ever.