I'm pretty excited to be sharing a savoury porridge today and another recipe from a wonderful new plant-based book with you guys.
This one is from a cookbook I've been eagerly anticipating for months now. It's Simply Vibrant written by the amazingly creative Anya of Golubka, one of my favourite blogs. Her new book, a follow up to The Vibrant Table, is just as the name suggests, electrically vibrant. Chopped full of simple, seasonal, and seriously mouthwatering dishes (which are all photographed so gorgeously by her daughter, Masha Davydova), Simply Vibrant is a plant lover's dream come true.
The book is intuitively broken down into all my favourite food categories. Think porridge and pancakes, salads and bowls, and fritters and veggie burgers. It makes finding just the types of meals you crave (like the entire section on pizza or pasta) incredibly easy. Anya's recipes are relaxed and employ simple techniques which inspire and encourage the reader to dig into their own creativity, and vegetable crisper. The recipes are broken down into seasons, helping guide the reader to use what's available year long and eat seasonally.
Anya's great outlook towards food and food waste is pertinent now more than ever. I love the attention to detail she extends into using plants to their full capacity - from root to green. Items typical seen as waste like carrot tops, chard and broccoli stems, and cooking liquid are given new life, and even a starring role. Little food waste here, which I think is something we can all love.
Originally, I was a little overwhelmed with choosing what recipe to share because each time I flipped the page my mind changed to whatever I was currently ogling over, but with much deliberation, I got there. I settled on sharing this simple porridge. Often savoury porridges aren't vegan-friendly, relying a lot on cheese or eggs, but this porridge gets its richness from buttery pine nuts and a savoury hit from loads of fresh greens- which also makes it the perfect thing for this weird winter-to-spring transition. Steel cut oats are the star of this show, which I find refreshing because I feel they get so much less love than they deserve. The base is creamy and the texture of the steel cut oats makes this porridge almost have a breakfast risotto vibe, which I love.
WEEKEND LINKS + LOVES
- I've been meaning to do this for ages now, but I have my first playlist to download! Yay! Basically, it's the type of music I listen to while I work and not really genre specific, but fun and hopefully a little new to what you're used to. To listen you'll need a Spotify account, but like me, you can just sign up for the free one. <3
- I'm super stoked to be headed down to Palm Springs this week. I can't wait to finally get to meet up with so many of my internet friends. If you have any recommendations for places between L.A. and Palm Springs that Shelly, Renee, Lindsay and I can stop, I'd love to hear them.
- Loving these quick tips from Goop for de-stressing breath-work. I think this is something we can all use from time to time.
- Self-care in uncertain times? Heck yes! Adding this zine to my long zine wish list.
- Mystic Mama shares her insights to the Year of the Dog! Xin nian hao!
- Found this podcast thanks to Great Kosmic Kitchen. So far I've only listened to the one with Ariella Daly, but have I loved it. Check it out if your into a little mysticism/herbalism.
- 2 Tbsp. coconut oil or ghee, divided
- 1 cup steel cut oats
- 3 cups hot, purified water
- Sea salt
- 1 cup almond or coconut milk
- 1/4 cup pine nuts
- 5-7 chard leaves, stems and leaves separated and chopped
- Melt the coconut oil in a medium saucepan over medium heat. Add the oats and stir until golden and fragrant. Add the water and bring to a boil. Cover and turn down to simmer for 25 minutes, stirring occasionally.
- After the 25 minutes are up, add the almond milk and simmer, partially covered, for another 15 minutes.
- While the oats are cooking heat a pan medium low heat. Melt the remaining coconut oil with a pinch of salt and toast the pine nuts. They burn quickly, so keep an eye on them. Once toasted remove them with a slotted spoon and set aside to cool.
- Increase the pan to medium heat and add the chard stems. Saute until soft, about five minutes.
- When the porridge is cooked stir-in the chard leaves and cooked stems. Remove it from the heat and let stand for 5 minutes to allow the leaves to wilt.