oats – Food That We Make

UPDATED Best Vegan Porridge

hannahnicklin — Wed, 13 Jun 2012 12:26:18 +0000

So a while ago, I posted a ‘best vegan porridge’ recipe (one of the most commented on posts, people have VIEWS about porridge), but not being one to rest on any laurels, I have a new current version of that recipe, one that gets me out of bed of a morning WITHOUT FAIL. It’s not strictly vegan now with the honey instead of sugar to sweeten, but replace it with a similar amount of maple syrup (mm) and you’re sorted! Highly recommend the blackberry and apple jam recipe on here to go with it, too, almost like crumble! Also, to reiterate from the previous posts, it really is important to pay attention to the kind of soya milk you use – they all vary so widely in manner and amount of sweetening, that they can taste wildly different. If you’re using a different favourite brand, then pay attention to which flavours and amount of sweetening in the honey and spices might work better. For example alpro soya’s sweetened soya milk is very vanilla-y, so you might want a sharper jam to go with it, or if you wanted to use hazlenut milk maybe a spot of nutella instead of jam might be lovely? All worth bearing in mind, anyway.

Here we go:

Serves: 1 | Prep time: 2 mins | Cook time: 8 minutes

Nutritional Info: 485 kcal, 66g carbs, 17g fat, 20g protein

Ingredients pic:

Mix the soya milk and soya cream together

In a pan pop together the oats, cinnamon, and 3/4 tsp of honey

add the milk/cream mix and then, stirring, heat over a medium-high heat until boiling.

simmer, stirring lots, over a slightly lower heat until lovely and thick, this should take about 5 minutes

serve with a tbsp of jam, and 80g (approx 4 tbsp) soya yoghurt. ENJOY

In search of Instant Vegan Porridge.

hannahnicklin — Mon, 02 Apr 2012 19:00:16 +0000

So I do a reasonable amount of staying in hotels and things, and I don’t each such a wide variety of things for health or environment reasons that the stupidly expensive breakfasts are usually just made of me eating horrible cardboard tasting toast. So then I thought ‘well I like porridge now!’ and ‘I hear you can buy ‘instant’ versions of that stuff’. Then a cursory glance on my next shopping expedition revealed the skimmed milk powder, etc. etc. So I wondered about making my own version. Then I googled a bit. Then I bought some Soy Milk Powder off of eBay and low and behold I HAZ INVENTED INSTANT VEGAN PORRIDGE/borrowed the idea from the hundreds of brilliant food bloggers out there.

Ingredients:

Each portion is 95g, works out at 390 kcal, and is made by adding 120ml of boiling water, and any more to taste. You can take it in a container, or even make it in the mugs in your hotel room! The exclamation mark is to show how exciting this is!

Here are the ingredients weighed out in a big ol’ bowl (1 portion pictured)

mix them together

Add 120 ml of water, or just guess at about a 1/4 of a cup, and add more until it’s the consistency you like. Stir and stand for a minute. Eat in the smug satisfaction of having avoided paying Holiday Inn £12.50 for toast. It’s not as tasty as the proper hob cooked stuff I make with real soya milk, but much much better than the alternative.

mmm… hotel camping.

BEAN BURGERS with Lime Yoghurt

alexanderkelly — Sun, 06 Nov 2011 18:02:00 +0000

Along with Hannah’s earlier Halloumi and Sweet Potato Burger recipe, this is my favourite burger recipe… really simple, based on a recipe found in a magazine (spotted by @hilaryrfoster), it’s dead tasty.

Serves 2 hungry people as a meal; 3 or 4 as a snack. INGREDIENTS TEAM SHOT:

Chop the onion and soften in a large frying pan. Grate the carrot and add to the onion.

Rinse the kidney beans, then place in bowl and mash with a fork or potato masher. Add to the pan.

Tear or chop the basil leaves – you know how much you like basil, but a good handful. Add to the pan.

Add a few dashes of Henderson’s Relish, or, if you don’t know what I’m talking about, M*rmite will do the job – just gives them a bit of a kick. Stir it all together. Add the oats/oatmeal,

and then stir in ’til it s all well mixed:

Tip it out onto a cutting board to cool.

Whilst it cools, juice the lime and add it to the yoghurt and stir in.

Once the burger mix has cooled, shape into 8 small burgers.

Pre-heat the grill. Put the burgers on the grillpan, and brush with oil – not too much or they get soggy – and stick ’em under the heat. When they’re done on one side (after about 5 minutes), flip ’em, brush with oil again and put back under the heat. Warm the pitta bread.

Once the burgers are browned as you like them, serve with the pitta bread, lime yoghurt, salad leaves and the (optional) cheese:

Serve with a tumbler or two of a nice Portuguese Alentejo red.