3 Vegan Savory Oatmeal Porridges [Indian, Mediterranean, Japanese] | Guide to Savory Porridges

So, let’s make savory porridges! This is
the fourth and final video of my porridge series. Just a quick reminder — in the
first video I showed you seven steps to healthy balanced porridge. The second
video was all about five different ways to make nutritious porridge, and the
third video was dedicated to low carb / low glycemic porridges. In today’s video
I will make three different kind of savory porridges with you. First one is
Indian flavored, second one Mediterranean themed, and the third one is a
traditional Japanese style breakfast porridge with my own tweaks. For a
detailed step-by-step guide to savory porridges, click on the link below this
video. Put rolled oats into a small bowl and add just enough water or plant milk to
cover. Set aside. Take soaked oat groats and put them into a small pot or
saucepan with water add chopped onion, and simmer for 3 minutes. Next, add soaked
millet and give it a stir. Make sure there’s enough water to almost level
with ingredients. Cover with lid and simmer for a few more minutes, then add
chopped kale. Don’t mix it in though. Instead, simply cover with lid and
simmer for 3 minutes until the kale becomes bright green. Turn off the heat
and add crushed garlic. I don’t cook garlic to preserve allicin, which is
the beneficial active compound. Next, add turmeric and crushed Indian spice
mix. You may use store-bought curry powder instead. Now, add miso paste mixed
with some water to make it pourable. Did you know that miso is the least harmful
source of sodium? Read more from recipe post. Pour in rolled oats that have been
soaking in water and mix everything well. This will give some extra creaminess. Add
hot water if the porridge is too thick. Then mix in sauteed
mushrooms. Get detailed instructions from blogpost. All the links are down below!
And finally some nutritional yeast for cheesy flavor and a dash of black pepper
to enhance curcumin absorption. Garnish with mushrooms, avocado slices, fresh
lemon juice, paprika powder, fresh coriander or parsley, and sesame seeds.
Here you have a delicious curry porridge that is full of fiber and nutrients your
body needs to start off the day right! Again, start by putting rolled oats to
soak with warm water or plant milk. Next, bake the tomatoes in oven at 200 degrees
Celsius or 390 Fahrenheit for about 20 minutes until they are blistered and
beginning to burst. While the tomatoes are in oven, in a small saucepan, simmer
soaked oat groats and chopped onion for 3 minutes. Then, throw in millet and add
water to almost level with ingredients. Simmer covered for 5 minutes. Next, add
rinsed baby spinach on top and cover with lid. Simmer for 1 minute and then
turn off the heat. Mix the spinach into the porridge, then stir in crushed garlic
and chopped fresh thyme. Add also soaked rolled oats and stir. Next, goes in tomato
paste (make sure it’s indeed paste and not puree),
and a pinch of salt and pepper. Finally, throw in a few oven baked tomatoes,
crush them and mix into porridge. Add hot water if the porridge is too thick.
Garnish with a few more tomatoes, some fresh thyme, sunflower seeds and sesame
seeds. It’s a divine burst of Mediterranean flavors indeed! And here comes my first tweak using soaked
rolled oats. So, put them in a bowl with water or plant milk and set aside. In a
small saucepan a pot, simmer soaked brown rice and chopped leek in water (enough to
cover all ingredients) until the rice is tender, about 10 minutes. While the rice
is cooking, shred the nori sheets. You can either tear it with your hands or cut it
with scissors, like that. Then, mix in soaked rolled oats for that extra
creaminess. And now comes my favorite flavor — miso paste mixed with some water.
Also mix in the shredded nori sheet and nutritional yeast. Add more water if
necessary. By the way, read more on traditional Japanese breakfast from
blogpost! Finally, garnish with some avocado slices, lemon juice, tofu pieces (I
like to use marinated tofu), some more miso mixture, sesame seeds and paprika
powder. And if you dare, you can use chopsticks to eat it! make sure to watch
all the videos in this porridge series, and like, comment and subscribe!

One comment on “3 Vegan Savory Oatmeal Porridges [Indian, Mediterranean, Japanese] | Guide to Savory Porridges”

  1. Nutriplanet Health Hub says:

    Enjoy! And make sure to watch the complete series https://www.youtube.com/playlist?list=PLkicg8LLJS0gkCTvpGvmyG5anw17it-Ag Which of the 3 porridges do you like the best? My absolute favourite is the Japanese one! And don't forget to like, comment and subscribe! ๐Ÿ˜๐Ÿ’š

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