Plum and Almond Porridge

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Plum and Almond Porridge

 

Plum and Almond Porridge

Warm up on a chilly morning with this comforting bowl of pretty plum porridge, lightly spiced with cinnamon and zesty orange. Using porridge oats, oat bran and quinoa makes it extra hearty, and almond milk makes it vegan and dairy-free. Topped with tart plums and crunchy almonds, this sweet porridge will guarantee that your day starts off well!

Course Breakfast
Keyword almond, breakfast, dairy-free, easy, healthy, morning, oats, plum, porridge, quick, snack, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 345 kcal

Ingredients

  • 6 small plums halved and stoned
  • 2 tbsp maple syrup plus extra to serve
  • 1/4 tsp ground cinnamon
  • 1 orange zested and juiced
  • 100 g porridge oats
  • 50 g oat bran
  • 50 g quinoa or more porridge oats
  • 1 ltr unsweetened almond milk, mixed with 400ml water
  • 2 tbsp almonds roughly chopped

Instructions

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums on a large baking tray, drizzle with the maple syrup, then sprinkle with the cinnamon. Toss to coat, then bake for 25 mins. Pour over the orange juice and bake for a further 5 mins until the plums are soft.

  2. Meanwhile, put the porridge oats, oat bran and quinoa (if using) in a large nonstick saucepan and pour over the almond milk and water mixture. Cook over a medium heat, stirring frequently, for 20 mins until the mix is creamy and thick (reduce the cooking time to 4-5 mins if substituting the quinoa for additional oats).

  3. Divide the porridge between 4 bowls and top each with 3 plum halves. Spoon over any cooking juices, drizzle with a little maple syrup, then scatter with the orange zest and almonds to serve.

Recipe Notes

Tip: Stir through some nut butter for added protein, or a little cocoa for a chocolatey treat!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Click here for the original source


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Vegan Singapore Noodles

 

 

Vegan Singapore Noodles

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Course Main Course
Keyword asian, cuisine, dinner, easy, flavours, healthy, noodles, quick, simple, singapore, stir fry, vegan, veganism, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 342 kcal

Ingredients

Sauce

  • 2 cloves garlic minced
  • 2 tbsp tamari or soy sauce
  • 1-2 tbsp coconut sugar to taste
  • 1 large lime juiced

Noodles

  • 6 ounces thin rice noodles
  • 2 tbsp roasted sesame oil divided
  • 1/4 white or yellow onion thinly sliced
  • 3/4 red bell pepper thinly sliced
  • 12 whole snow peas
  • 1 tbsp tamari or soy sauce
  • 4 tsp curry powder

For Serving (Optional)

  • 8 ounces extra firm tofu pressed dry and cubed
  • sriracha or garlic chilli sauce
  • 2 stalks green onion thinly sliced

Instructions

  1. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  2. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  3. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  4. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
  5. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  6. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  7. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  8. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

  9. See notes if adding tofu!

Recipe Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for original source click here