Monday, 1 September 2014

Porridge

Vegan MoFo 2014 is finally here, and my theme for this year is Vegan Scotland: veganising Scottish recipes and suggestions for eating out and socialising in Scotland.

I thought I'd start off with a nice simple couple of recipes for that traditional Scottish breakfast staple: porridge. It's a simple, tasty and healthy way to start the day, and there are so many different ways to enjoy it! Toppings I particularly enjoy in varying combinations include jam, maple syrup, agave syrup, a splash of plant milk, nuts, seeds, raisins, sultanas, sliced bananas, nut butters (cashew butter being my personal favourite) and even chocolate chips for a sweet treat.

I've included two recipes below, one using porridge oats and one made with oatmeal. Porridge oats tend to make a stodgier porridge which I personally prefer, while oatmeal has a smoother consistency. Traditionally, Scottish porridge is also made with a stirrer known as a spurtle, although this isn't compulsory!

The most important thing to remember about making porridge, however, whichever kind of oats you use, is to soak the pan immediately as soon as you've served the porridge from it! If you've ever had the misfortune to have to try and clean a porridge pan which has been sitting out you'll know what I mean.



Recipe: Porridge (made with porridge oats)


Porridge made with porridge oats and topped with raisins, agave syrup and rice-coconut milk

 Ingredients for 1 portion:
  •  ¾ cup / 60g porridge oats
  • 1½ cups / 360ml water
  • Salt to taste

Method:

Place the salt and water in a small pan and bring to the boil. Add the oats and continue to simmer for about 8-10 minutes, until thickened. Turn off the heat and leave the porridge to sit for about a minute, covered, before serving. Serve with your choice of toppings.



Recipe: Porridge (made with oatmeal)


Porridge made with oatmeal and topped with homemade winter spice jam

 Ingredients for 1 portion:
  •  ½ cup / 80g medium oatmeal
  • 1½ cups / 360ml water
  • Salt to taste

Method:

If possible, soak your oatmeal overnight ready for the next morning. Place the salt and water in a small pan and bring to the boil. Add the oats and continue to simmer for about 5 minutes, until thickened. Turn off the heat and leave the porridge to sit for about a minute, covered, before serving. Serve with your choice of toppings.



http://www.veganmofo.com/

6 comments:

  1. I never would have though to put jam on oatmeal! Winter spice jam sounds amazing.

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    1. Thanks! It was delicious :) You can find the recipe for winter spice jam here if you're interested: http://imogenmichel.blogspot.co.uk/2013/12/winter-spice-jam.html

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  2. yay! I'm looking forward to your theme this month!

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  3. How do you feel about savoury porridge? I sometimes get in a mood and will eat savoury (e.g. with nooch and seitan mixed in) exclusively for days.

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    1. I do like a bit of savoury porridge with some nut butter mixed in, but I've never tried nooch or seitan! I'll have to give that a go.

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  4. Great theme! And funny, I was eating my breakfast porridge as I read this :) Also, my boyfriend bought his pop a spurtle one year because he has eaten porridge every morning for 50+ years, so cool!

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