April 9, 2019
Hey everyone! Today we have gloomy and rainy weather in Straža. It feels good actually, because working on a computer is much easier if sun isn’t constantly asking you to come hang out .
Today I prepared something that was inspired by the follower from Instagram. She wrote me under one post that she likes eating savory oatmeal porridge. Savory oatmeal porridge?
Hmmm, savory oatmeal porridge …
The idea didn’t sound bad at all. Even though I am mostly used to sweet porridge such as this turmeric-cinnamon oatmeal with persimmon or millet porridge with sour cherries.
I explored this unknown territory like this. I had some leftover soup from one day before. Well, a very simple soup, basically vegetables cooked in water.
I cooked oats in the stock and the result was amaaazing.
So for today’s recipe I repeated the similar procedure but added a bit of curry and topped everything with sauteed asparagus. They are at the full season at the moment and I love them!
The porridge is really simple and takes only 15 minutes to make :)
Oh, and if you have no idea how to make YOUR OWN vegetable soup stock check out this post: vegetable soup stock 101
ingredients
3 + 1/3
cup
300
g
oatmeal
4
cups
1
l
vegetable stock (you can use water, but it will be less flavourful)
2
tsp
2
tsp
salt (might be less if you use salted vegetable stock)
2
tsp
2
tsp
curry powder
1
tbsp
1
tbsp
coconut oil
20
20
asparagus
Optional: nutritional yeast and black cumin for the topping
instructions
- 1.
Cook the porridge
Put oats, vegetable stock/water, salt and curry powder in a pot and cook for about 8 minutes while stirring. You can add soup stock/water gradually – how much of it you need really depends on type of oats.
- 2.
Sautee asparagus
While the oats are cooking chop the asparagus. Heat coconut oil in a pan and add asparagus. Sautee them for about 3 minutes (they should turn vividly green). Add a pinch of salt and stir.
- 3.
Let's eat
Serve porridge in 4 bowls and top with asparagus. Add nutritional yeast and black cumin for extra flavor. But of course you can use any other topping of your own choice too!
wise-ass corner
Asparagus are in the season right now but you can you some other vegetable that can be sauteed quickly. For example: spinach, kale, bell pepper, zucchini, carrot …
Don’t get me wrong - curry powder matches amazingly. And since I wanted this to be “few ingredients recipe” it does its job amazingly. But you can also use other spices of your own preference.
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