Dat pink porridge tho (vegan)

Dat headline tho.

Couldn’t resist. I’m getting my street on. I’m street. Oh, so street. They see me rollin’…

Anyway.

Porridge. Oatmeal. Hug in a bowl. Whatever you want to call it, it’s the bee’s knees. The cat’s pyjamas. The badger’s beret.

I’m from Scotland, so it wasn’t ever going to take very long before an oat-based recipe appeared.

This porridge contains beetroot.

I know you just glanced at the ‘close tab’ button. Hold your horses. I’m  not much of a beetroot fan myself, but this is pretty tasty.

So why beetroot in my porridge?

This week, I was doing a food shop and I saw bowls of beetroot for £1. How many beetroot in the bowl? 10. Ten. TEN. Yes, ten whole bulbs of grubby goodness for a single pound.

So, even though I’m not a big beetroot fan, I bought the bowl and decided that I’d work on my relationship with them. Me and beet? We were more distance acquaintances than BFFs. There was definitely no spooning.

I wasn’t too concerned with becoming too cosy with beets – zipping each other’s dresses up, getting Sunday coffee together and what-not. No, I merely wanted to find ways to get it into my diet on a regular basis, if not for nutritional diversity, then for their affordability.

>> Enter pink porridge <<

You can’t really taste the  beetroot that much in this porridge. I certainly didn’t have that ‘earthy’ taste in my breakfast that morning, else I wouldn’t be posting this! If you like beetroot, feel free to add as much as you like. Go crazy. If you are on the fence, then at least give the recipe a try.

Beet-curious pink porridge

Serves: 1

Preparation time: 5 minutes (or as long as it takes you to peel a raw beetroot!)

Cooking time: 5-10 minutes

Serve with: berries, cacao nibs, an open mind

Freezes well? Unlikely

Ingredients

  • 1/3 medium-large raw beetroot
  • 75g oats (+/- depending on how hungry you are, or how active you’re going to be that day)
  • 2 teaspoons liquid sweetener (agave/maple syrup)
  • 1 teaspoon of cinnamon
  • 1-2 cups boiling water
  • Toppings

Instructions

  1. Wash your beetroot. Durrr.
  2. Peel or slice the skin off the beetroot. Cut off 1/3 of the beet then chop in into smallish pieces.
  3. Put the beet in a blender/processor with 1 cup of boiling water. Blitz until you’ve got pink water.
  4. Add your oats, pink water, cinnamon and liquid sweetener to a pot, and set over a low-medium heat. Stir it to stop it sticking to the pan or burning.
  5. Add additional water for desired consistency.
  6. Take it off the hob when it looks as thick or as ready as you like it.
  7. Add the toppings and make it look purrrrty.

N.B. If you’ve got a powerful blender, don’t bother chopping the beet into small pieces – just throw the whole lump in.

I tend to make porridge like I do risotto: I add water slowly, and keep adding it until the mixture is holding as much water as it can. Just add as much or as little liquid as you like. Whatever floats your boat.

With regards to the type of oats, I use jumbo oats. Any kind of oats will work, but there’s something decidedly less magical about the instant ones.

Your lass,

Cat x

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