I am in need of comfort this week because I am having some ickdified dental issues. Long story short, I can’t eat anything solid. Toothaches are kryptonite for a fat kid. I am suffering, but breakfast recipes like this make life without chewing a bit more bearable.
That’s right, I said porridge. This recipe is the offspring creation from Father Bryant Terry (Vegan Soul Kitchen) and Mother umm 101 Cookbooks. I made both recipes and I liked elements of both. Mr. Terry’s recipe calls for ingredients that are hard to find or just icky. (I am afraid of dried fruit. Don’t ask. It’s completely irrational.) The 101 Cookbooks recipe was, um, bland. So I added a creamy twist (also inspired by Mr. Terry) and this is what I came up with.
Less Power, More Sugar, but it’s All Good Porridge
1/2 cup of Amaranth**
1/2 cup of Quinoa** (rinsed and drained)
1 can of coconut milk (about 2 cups)
1/2 cup of water
1 cinnamon stick
Pinch of sea salt
2 cups of fresh-cut bananas
1/4 cup of finely chopped walnuts (or halves and pieces if you can chew)
3 teaspoons of Agave nectar (or honey)
In a medium pot, bring coconut milk, water, amaranth, quinoa, salt, and cinnamon stick to a boil. (Yes, just toss in the whole stick.) When it boils, reduce heat, cover and simmer for 20-25 minutes. You’ll know it’s done when all of the liquid is absorbed. When all (or mostly all) liquid has been absorbed, add fruit, nuts, and agave nectar. Mix to combine. Turn off heat and let stand for about 3 minutes. Serves 2 – 4 people.
*** A note on grains: I adore both Quinoa (keen-wa) and Amaranth (pronunciation is up to you, kid). They are a complete protein and they have more calcium than milk and have loads of other great things going on for them. I’ll be writing more about them later, but one thing to mention is that it takes a bit to get used to cooking them. Karina of Karina’s Kitchen recommends the easiest way to cook quinoa is with a rice cooker. She’s right, but the rice cooker I own is a 16 cup monster and it over cooks my grains every time. (This is my fault, not the rice cooker’s.) This recipe is pretty simple. If you end up having too much liquid in the pan, add more fruit or nuts or just simply remember it’s PORRIDGE. It’s delicious even if it is unsightly.