Breakfast Bowls

Completely Board Post #18: Crockpot Wild Rice Porridge

Veg-am's Completely Board - Vegan Month of Food 2014

Not only am I allergic to gluten, I’m also allergic to oats (yes, even if they’re certified gluten free).  I try not to whine too much about the things I can’t have since there are so many things I can have.  But, I miss hot oatmeal.  I like the hearty texture and the way it just screams warm comfort on a cool morning.  I’ve used quinoa flakes and they’re decent (though a little strong) and I like warm buckwheat, but I’m always on the lookout for another warm cereal*.  I present to you this lovely Crockpot Wild Rice Porridge featured on the PBS website that I pinned a year ago. (It’s a non-vegan post, but they don’t show anything yucky…lists dairy milk as an ingredient…non-vegan site and I haven’t perused to know of the yucky factor.)

I haven’t had much wild rice, but what I’ve had in the past, I’ve always liked.  So I figured why not give this a shot.  Besides, when you add in dried cranberries and pecans, there’s not much that wouldn’t taste good to me.
Yes, all you do is throw all the ingredients in the crockpot, stir, and leave it for a few hours.  When you come back to it, it’s ready to top and eat.   The only substitute I made was almond milk for the dairy milk.  And, I had to cook it just a little longer (about 15-30 minutes extra).  The one thing the recipe neglected to say that I think is important is to remember to rinse the brown rice.

After I dished it out from the crockpot, I topped it with a few extra dried cranberries and pecans, a tiny drizzle of maple syrup, and a couple dashes of ground cinnamon.  Then I sat down and enjoyed it in all its nutty, warm, comfort foody goodness. YUM!

Crockpot Wild Rice Porridge

* Technically, wild rice is not a cereal, but it eats like one here, so I’ll leave the biology lesson for another day. 

 

 

Breakfast Bowls: Buckwheat Banana Almond Cereal

In case you don’t already know this, I love breakfast. I’m not always so set on it being traditional breakfast fare though. If I ate it for dinner yesterday, I’m ok with having it for breakfast this morning. Because of the nature of most traditional breakfast foods, that kind of attitude is especially helpful when you’re vegan and gluten & soy free.

Of course, I like traditional breakfast and brunch foods as much as the next person. Waffles, pancakes definitely happen on some weekends around here. But, during the week, I don’t have time for that. So when I want something more breakfast like but more nutritious than boxed cereal, I make my own breakfast bowl.

I think I first got the idea for using cold whole grains in place of cereal when I was reading Thrive by Brendan Brazier.

I use different combinations. Sometimes it’s warm, sometimes it’s cold. But the basic template is this: a grain (cold or warm) , a nut, a fruit & any other flavors you might want to add. Then, I top it all with unsweetened almond milk.

Because I typically eat mine cold (except for the very coldest mornings), I like to keep a grain or two (or three) in glass jars in the refrigerator. I cook enough for a few days and then they’re ready each morning before work.

I’ll try to post some of my other combinations, but this is a favorite:

Buckwheat Breakfast Bowl

Cold buckwheat, 1/2 banana, almond slices, coconut flakes, a sprinkle of cinnamon. Top with cold almond milk and enjoy!

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