stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Thai Coconut Curry Noodle Soup with Roti #veganMoFo

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Another cool day today, there is a real feeling of Fall in the air. The geese are gathering and that is never a good sign….oh well, at least soup is a nice warm dish.

For today’s recipe I have made a Thai Coconut Curry soup with noodles. You can use whatever type of noodle you like, the one I found is made out of bean flour. This turned out more noodle than soup, but I love lots of noodles. You can adjust the amounts for your own preference.

The Roti was a big success and very easy to make.

The calorie count for this is quite high and the nutrition table shows that it is high in saturated fat, however both of these issues are from the coconut milk. While coconut milk is high in saturated fat, it is considered a health fat.

 

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup

Serves 6

  • 2 14 ounce cans premium coconut milk
    1 heaping Tablespoon Thai curry paste
  • 1 bunch cilantro , rinsed well, separate the leaves from the stems
    2 cups tofu , thinly sliced
    2 cups vegan chicken or vegetable broth
    1 carrot, shredded
    2 limes juiced
    1 lemon, juiced
    a small knob fresh ginger
    a handful baby spinach
    8 ounce package rice noodles
    2 or 3 green onions, thinly sliced
    sea salt to taste

Instructions

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro stems and tofu and sauté until the tofu is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime juice and  lemon juice. Grate the  ginger into the broth with a Microplane grater or standard box grater. Simmer gently for 20 minutes.
Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to re-hydrate in the hot liquid.
Stir in most of the cilantro leaves and spinach.. Taste and season with sea salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Roti

Serves 6

Ingredients:

  • 3 1/4 cups white flour
    1 tsp salt
    1 Tbsp white sugar
    1 Tbsp ground flax mixed with 3 Tbsp water
    1 Tbsp soy milk
    3/4 cup water
    1/2 cup cooking oil (safflower, palm or peanut)
    1/4 cup vegan butter, melted

Preparation:
Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in flax mixture and milk. Add water, stir to mix.
Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
Roll the dough into a long log shape. Divide into 18 portions and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
Pick up the flattened dough and using your hands stretch and shape into thin rounds.
Heat a griddle pan well covered in oil over high heat.  Fry the rounds,  lowering the heat to medium. Turn to brown both sides, brushing with butter.
Remove from the griddle and serve hot.

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Nutrition Facts
Serving Size 491 g
Amount Per Serving
Calories 925 Calories from Fat 560
% Daily Value*
Total Fat 62.2g 96%
Saturated Fat 32.1g 161%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 824mg 34%
Potassium 734mg 21%
Total Carbohydrates 78.0g 26%
Dietary Fiber 7.7g 31%
Sugars 8.9g
Protein 19.7g
Vitamin A 48% Vitamin C 31%
Calcium 23% Iron 43%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

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Broccoli Chedah Soup in Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

I love MoFo, such an energizing and inspiring experience. I love browsing through all the other posts to see who is doing what. I look forward to starting my day, sipping my cup of coffee, sitting outside on my back deck, hitting “next” on RandoMoFo.com and being delivered a random blog to enjoy. Life is very, very good. So many great blogs, so little time…….what a great dilemma to have.

For MoFo recipe #3 I have a filling, chunky Broccoli Chedah Soup served in a Gluten Free Bread Bowl. What could be better than sitting down to this hearty soup, complete with its own bowl, and best of all, no dishes to wash 🙂

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup

Serves 6

  • Ingredients
    6 Tbspns vegan butter
    1  onion, chopped
    1/4 cup gluten free all-purpose flour (GF AP Four Mix)
    2 cups vegan cream (cashew cream)
    3 cups vegan chicken or vegetable broth
    2 bay leaves
    1/4 tspn nutmeg
    salt and freshly ground pepper
    6  bread bowls – recipe below
    4 cups broccoli florets
    1 large carrot, diced
    1 cup chedah cheez

Melt the butter in a large  pot over medium heat. Add  onion and cook until tender, about 5 minutes. Add flour and cook 3 to 4 minutes, then gradually whisk in cream till smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the pot and simmer until tender, about 15 mins. Remove bay leaves. Puree the soup in batches in a blender until slightly smooth, still leaving flecks of carrot and broccoli. Return to the pot.

Add the cheez to the soup and stir over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Serve in bread bowls.

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Gluten Free  Bread Bowls

  • Makes 6 bowls
    Ingredients
    2 Tbspns sugar
    1 package dry yeast (about 2 1/4 teaspoons)
    1/2 cup warm (not hot) water
    1/2 cup non dairy milk
    1/4 cup vegetable oil
    3/4 teaspoon salt
    2 Tbspns ground flax mixed into 4Tbspns water
    20 oz ( 560g )  Gluten Free All Purpose Flour Mix divided
  • 1/2 oz (15) g psyllium/chia/flax mix (this mix is added to GF flour to make bread products. for the mix, combine equal parts psyllium husk, chia and ground flax.)
  •  2 tsp water

Instructions
Dissolve sugar and yeast in warm water in a large bowl,  let stand 10 mins until foamy.
Stir in milk, oil, 3/4 tspn salt, and ground flax/water mixture.

Mix GF flour mixture with psyllium /chia/flax mix to form GF bread flour mix.
Add 17 oz (490 g) GF bread flour to yeast mixture, and stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (5 – 10 mins), add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 – 2 hours or until doubled in size.
Punch dough down.
Divide dough into 6 equal pieces.
Take each piece and form into round shape (like a small grapefruit). using palm of your hand, press down on the top  to slightly flatten.
Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, until doubled in size.
Preheat oven to 425ºF
Bake for 20-25 minutes until golden brown and cooked through.
Cool on a wire rack before cutting tops off.

Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls

Nutrition Facts
Serving Size 393 g incl one bread bowl
Amount Per Serving
Calories 787 Calories from Fat 301
% Daily Value*
Total Fat 33.5g 51%
Saturated Fat 6.9g 34%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium    29mg 43%
Potassium 702mg 20%
Total Carbohydrates 102.0g 34%
Dietary Fiber 8.5g 34%
Sugars 9.4g
Protein 20.5g
Vitamin A 45% Vitamin C 81%
Calcium 8% Iron 46%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Broccoli Chedah Soup with Gluten Free Bread Bowls

Broccoli Chedah Soup with Gluten Free Bread Bowls


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Salad Jars #vegan #saladinajar

Salad Jar's

Salad Jar’s

I love salad in the summertime. I take one to work with me every day for lunch. Sometimes I make it in the morning and other times I just take all the ingredients with me to work and construct the salad in the kitchen there.

Recently I was at a Chapters bookstore and I saw the front cover of a book dedicated to making all kinds of different salad’s in large mason jars. What a great idea.

Here I put my dressing in the bottom and then added chickpeas, and then layered the other salad ingredients until finally I added the lettuce, spinach, arugula mix at the very top. This way the lettuce does not get the dressing on it until you are ready to eat and does not get all soft and wilted.

I also cheated, slightly, by using whole cherry tomato’s. Not only do they look incredibly pretty in the jar, but because they are whole and not cut, the tomato’s also dont get soft.

You can use your imagination for the ingredients, I am thinking of adding mushrooms, snow peas, corn, dried fruits, nuts…….there really is no limit to what you could add (other than avocado or perhaps banana or any other item that will brown upon cutting). Just keep in mind that the idea is to keep the dry ingredients at the top and the wet at the bottom.

Salad Jar's

Salad Jar’s

I made three jars to see how well they keep and am happy to advise that on day two, everything is just as fresh and delicious as day one. How nice to open my fridge in the morning and just grab a jar and head to work. And they look really pretty sitting on the shelf.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Salad Jar's

Salad Jar’s

Salad Jar’s with Dijon and Olive Oil Dressing

Makes 3 jars

Dressing

  • 2 Tblspn’s olive oil
  • 1 Tblspn balsamic vinegar
  • 1 Tblspn dijon mustard
  • 4 Tblspns water

Salad Ingredients

  • 1 can chickpeas rinsed
  • 1 1/2 red peppers diced
  • 1 English cucumber diced
  • 1/2 Head Fennel chopped finely
  • 1 pint cherry tomato’s
  • 6 cups salad greens
  • 3 large mason jars

 

To make dressing, combine all ingredients in a bowl and whisk until completely combined and emulsified.

Divide the dressing between the three large mason jars.

Divide the salad ingredients between the three jars layering:

chickpeas then red peppers, then cucumbers, then fennel, then cherry tomato’s then salad greens.

Store upright in fridge until ready for use.

When ready to serve, shake briefly then empty out onto plate. You may need to help the salad greens out.

Salad Jar's

Salad Jar’s

Nutrition Facts
Serving Size 579 g
Amount Per Serving
Calories 562
Calories from Fat

144
% Daily Value*
Total Fat 16.0g 25%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 190mg 8%
Potassium 1364mg 39%
Total Carbohydrates 85.0g 28%
Dietary Fiber 26.1g 104%
Sugars 14.7g
Protein 27.4g
Vitamin A 96% Vitamin C 103%
Calcium 23% Iron 51%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Salad Jar's

Salad Jar’s

 

 

Hannah's Yummy Chocolate Chip Granola Bars


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Hannah’s Yummy Chocolate Chip Granola Bars #vegan #glutenfree

Hannah's Yummy Chocolate Chip Granola Bars

Hannah’s Yummy Chocolate Chip Granola Bars

 

Recently my oldest granddaughter has had to adopt a gluten and dairy free diet. One of her favourite snacks are granola bars. So I thought she and I could create a special granola bar just for her. This is the second version, and while I have yet to get feedback from Hannah, I can tell you they are definitely yummy.

The first version was made and presented to Hannah, who was not impressed. “What is in them” she asked. After listing off the ingredients, I was informed that she “does not like oats”. Well, I am thinking it might be more the texture of the oats than the actual flavour, as oats, are very mild in taste. So this time around, I pulsed the oats in a food processor to break them down to almost a flour-like consistency.

All the other ingredients are Hannah’s favourites, dried cranberries, bananas, peanut butter, walnuts, and of course chocolate chips.

I will let you know Hannah’s verdict after she tries them tomorrow.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Hannah's Yummy Chocolate Chip Granola Bars

Hannah’s Yummy Chocolate Chip Granola Bars

 

Hannah’s Yummy Chocolate Chip Granola Bars

Makes 12 bars

  • 2 cups gluten-free rolled oats
  • ¼ cup coconut palm sugar
  • ¼ tspn cinnamon
  • ¼ tspn nutmeg
  • 1 cup dried fruit (Hannah’s choice was cranberries)
  • ¼ cup sunflower seeds
  • ½ cup nuts (raw cashews, almonds or hazelnuts)
  • 6 Tblspns melted coconut oil
  • ¼ cup agave or maple syrup
  • 1 ripe banana mashed
  • ¼ cup peanut butter (or other nut butter of choice)
  • ½ cup vegan dark chocolate chips

Place oats in food processor and pulse until almost a flour consistency (this was done as Hannah “does not like oats” to remove the oat consistency). Add in the other dried ingredients, including dried fruit, seeds and nuts. Pulse a few times until fruit and nuts are cut into small pieces.

In separate bowl, mix coconut oil, agave (maple syrup) and mashed banana together. Stir in peanut butter. Add to dry ingredients and mix well.

 

Hannah's Yummy Chocolate Chip Granola Bars

Hannah’s Yummy Chocolate Chip Granola Bars

Add chocolate chips and stir to combine.

Place into greased 9 X 9 inch baking tin and bake at 325 F for 30 to 40 mins or until edges begin to brown.

Remove from oven and allow to cool in tin. When cool, cut into serving size pieces and store in the refrigerator.

 

Hannah's Yummy Chocolate Chip Granola Bars

Hannah’s Yummy Chocolate Chip Granola Bars

 

Nutrition Facts
Serving Size 73 g
Amount Per Serving
Calories 273 Calories from Fat 142
% Daily Value*
Total Fat 15.8g 24%
Saturated Fat 9.2g 46%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 35mg 1%
Potassium 105mg 3%
Total Carbohydrates 32.6g 11%
Dietary Fiber 3.2g 13%
Sugars 12.9g
Protein 4.5g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 10%
Nutrition Grade C
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


4 Comments

Roast Veggies With Tomato & #Lentils #vegan

Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils

Lots of cold weather and snow bring the need for a hot veggie casserole. The oven is on, the house is wonderfully cozy and warm despite the winter outside. The aroma of onions and garlic fill the kitchen and 70’s music is playing. What a great way to spend a lazy Sunday.

As you probably know, (if you have visited before), Sunday, is cooking day at my house. I spend the afternoon making a couple of dishes that I put into serving size containers. Then, during the week, I grab one or two and take them to work for lunch. This week, it is a potato corn soup and this delicious Roast Veggie Casserole.

I am a leftover lover. I love eating any kind of leftovers cold straight out of the fridge (especially anything with potato or pasta), so I don’t even bother to reheat this dish, it is great hot or cold.

Speaking of cold, I hope we don’t go back into the frigid temperatures here again anytime soon. We have had a couple of really cold weeks (in the -30’s C) and this Aussie is ready for some warmer (comparatively speaking, anything north of -20 would be great) weather. One consolation is being able to cook up a storm in the cold weather, it feels very comforting and toasty with the oven on.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils

Roast Veggies with Tomato & Lentils

Serves 4

  • 2 onions roughly chopped
  • 4 cloves garlic minced
  • 1 medium sweet potato chopped
  • 1/2 acorn squash peeled and roughly chopped (or any other squash of choice)
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1 pint cherry tomato’s halved
  • 2 Tblspns olive oil
  • 1/2 head cauliflower broken into florettes
  • 6 – 10 cremini mushrooms roughly chopped
  • 1 cup green beans cut in half
  • 1 1/2 cups cooked lentils (green are the best as they hold their shape, but any can be used)
  • 1 cup vegetable stock
  • 1 Tblspn dried tarragon
  • 1Ttblspn dried marjoram

In large bowl, toss together onions, garlic, sweet potato, squash, red pepper,  zucchini,  tomato’s and olive oil. Add salt and pepper to taste if desired. Place into large casserole or baking dish. Bake uncovered  375 F for 40 mins, stirring occasionally.

Remove from oven, carefully add all remaining ingredient and stir thoroughly. Return to oven for 15 – 20 mins, or until vegetables are cooked to your desired tenderness.

 

Roast Veggies With Tomato & Lentils

Roast Veggies With Tomato & Lentils

 

Nutrition Facts
Serving Size 475 g
Amount Per Serving
Calories 436 Calories from Fat 74
% Daily Value*
Total Fat 8.2g 13%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrates 69.7g 23%
Dietary Fiber 28.5g 114%
Sugars 10.7g
Protein 23.9g
Vitamin A   139% Vitamin C 145%
Calcium 11% Iron 40%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


2 Comments

#Festive Bites….. #hors d’oeuvres with #pomegranate and #avocado

Festive Bites

Festive Bites

Jingle bells…..jingle bells…..jingle all the way….., fortunately you cannot hear me singing (I have the worst voice) so you will just have to use your imagination.

Most of my gifts have been bought, except the last-minute purchases, traditionally done on Christmas Eve. Dont you just love going out on Christmas Eve and experiencing the energy (and sometimes desperation) of all the other shoppers?

With a couple of weeks left till the big day, I want to try to come up with the perfect main course. As the only vegan in my family, I usually make my own main dish, leaving my daughter and son-in-law to focus on the traditional dishes. This year I would love to have a spectacular dish to share with them. While I agree vegans do not need to replicate a “turkey”, I must admit, I am drawn to that taste and aroma. I guess I am a just sucker for tradition, (growing up in Australia, we would have a full tranditional hot meal complete with hot Christmas pudding even though it was the middle of summer and the temperature was usually north of 30 C). So if anyone has a favourite recipe crammed full of sage, cranberries, stuffing etc, please let me know.

One of the other nice parts of the Christmas season is getting together with friends and family, either a planned get together, or a spontaneous visit. With a few simple ingredients kept on  hand, you can whip up some delicious hors d’oeuvres in two minutes flat.

This week, while I was out doing Christmas shopping recon, I found these individual spoons for serving bite size hors d’oeuvres. What a wonderful idea.

The two recipes below use fairly common ingredients and deliver a great taste and festive visual.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Festive Bites

Festive Bites

Two Festive Bites:

Pomegranate Mango Guacamole Bites and Avocado Cucumber Ceviche

Pomegranate Mango

makes approx 2 1/2 cups

  • 2 ripe avocados
  • 1/2 cup onion finely chopped
  • 1 fresh serrano (or jalapeno) chile, finely minced
  • juice of 1 lime
  • 1/2 cup pomegranate seeds
  • 1/2 cup mango, finely diced
  • 1/4 cup finely chopped cilantro (or parsley)

Mash avocado. In separate bowl, combine onion, chile and lime juice. Add avocado and mix well. Fold in pomegranate seeds, mango and cilantro.

Place 1 tblspn of mixture onto individual serving spoons. Keep chilled until ready to serve.

You could also have this as a spread/dip with crackers.

Avocado Cucumber Vegan Ceviche

makes approx 2 cups

Vinegarette

  • 1/2 small onion finely minced
  • juice of 2 limes
  • 1.2 tspn tabasco (or other hot) sauce
  • 2 Tblspns olive oil
  • sea salt and ground pepper to taste

Ceviche

  • 1 small or 1/2 large cucumber diced finely (if possible, leave skin on for green contrast)
  • 4 roma tomato’s finely diced (remove seeds if desired)
  • 1/2 avocado diced finely
  • parsley or chives to garnish

Make vinegarette by combining all ingredients in a small bowl and whisk together. Let sit for 10 mins to allow flavours to mix.

In separate bowl, combine cucumber, tomato’s and avocado. Add in vinegarette and mix well.

To serve, place tablespoonfuls into individual serving spoons. Top with sprig of parsley or a couple of chives. Keep chilled until ready to serve.

This is also delicious as a dip with corn chips, or you can leave the cucumber and tomato in large slices and drizzle the vinegarette over the top as a side salad.

Festive Bites

Festive Bites

 

Nutrition Facts Mango Pomegranate
Serving Size 30 g
Amount Per Serving
Calories 37 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrates 1.4g 0%
Dietary Fiber 1.2g 5%
Sugars 0.7g
Protein 0.5g
Vitamin A   2% Vitamin C 13%
Calcium 0% Iron 1%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Nutrition Facts Cucumber/Avocado Cerviche
Serving Size 57 g
Amount Per Serving
Calories 29 Calories from Fat 18
% Daily Value*
Total Fat 2.0g 3%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrates 2.9g 1%
Dietary Fiber 0.9g 4%
Sugars 1.1g
Protein 0.6g
Vitamin A   4% Vitamin C 14%
Calcium 0% Iron 1%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 


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Goldilocks and the Three Grains Porridge, Vegan Mofo Recipe #9

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Technically this is not a dessert, but it is sweet, so I will count it towards my “few” sweet recipes.

With the cold crisp mornings we are having now, a nice warm bowl of porridge is a perfect start to the day and this porridge, topped with fresh berries, is “just right”

Rich creamy and sweet. This porridge is comfort food at its best. And your kitchen will be filled with the delicious aroma of cinnamon and vanilla.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Serves 4

  • 2/3 cup quinoa, soaked for 2 hours
  • 2/3 cup brown rice, soaked for 2 hours
  • 2/3 cup oats
  • ½ cup dates chopped
  • 1/3 tspn salt
  • 2 cups water
  • 1 ½ cups coconut milk
  • 1 tspn cinnamon
  • 1 tspn vanilla

Seasonal berries for garnish – or any other fresh fruit of choice

Place drained quinoa, brown rice, oats and dates in large pot. Add salt, water, coconut milk, and cinnamon, bring to a boil, cover and let simmer for 30 mins.

Remove from heat, stir in vanilla. Serve topped with fresh berries, or fruit.

Goldilocks and the Three Grains Porridge

Goldilocks and the Three Grains Porridge

Nutrition Facts
Serving Size 201 g
Amount Per Serving
Calories 357 Calories from Fat 149
% Daily Value*
Total Fat 16.5g 25%
Saturated Fat 13.0g 65%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 145mg 6%
Total Carbohydrates 48.4g 16%
Dietary Fiber 5.4g 22%
Sugars 11.5g
Protein 7.0g
Vitamin A   0% Vitamin C 3%
Calcium 4% Iron 15%
Nutrition Grade C
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points